Chicken Tinga Poblana

YIELD Serves 4



  • 3 medium (about 12 ounces) boiling potatoes (Yukon gold's or the smaller red or white-skin potatoes work well here), peeled if you wish, cut into 1/4-inch cubes
  • 1 tablespoon olive oil or vegetable oil
  • 6 ounces Mexican chorizo, crumbled
  • 1 medium white onion, ¼ inch dice
  • 1 can (15oz) fire roasted diced tomato
  • 1-2 canned chipotle chiles, en adobo, 1 tablespoon of canning liquid 
  • 1 teaspoon salt
  • ½ teaspoon Mexican oregano
  • 1 rotisserie chicken, 3 cups pulled
  • 2 ripe avocados peeled, pitted and diced
  • 3-4 tablespoons Mexican queso fresco, for garnish
  • 1 bunch cilantro, chopped for garnish
  • 8-12 warm tortillas


Scoop the potato into a microwave-safe bowl, cover with plastic wrap, poke a few holes in the top and microwave on high for 3 minutes.

In a large skillet (preferably non-stick), set over medium heat, lay the chorizo and onions. Cook, stirring frequently and breaking up clumps, until the fat renders, the sausage looks cooked, and the onions are translucent, about 6 minutes.

In a blender, combine the tomatoes, chipotle chiles and canning liquid, and blend until coarsely pureed.  Pour the mixture into the pan with the chorizo and onions, on medium heat for about 5-10 minutes until the tomato mixture has cooked down to look like tomato paste.  Add the salt, oregano, pulled chicken, potatoes and ½ cup of water to give the mixture a saucy consistency. Heat thoroughly.

Serve the mixture in a bowl with warm tortillas on the side. Let guests add avocado, cheese and cilantro to taste.



Rick Bayless