Vegan chicken Tinga – easy Mexican stew

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Category: Main dish

Cuisine: Mexican

Servings: 4 persons

Vegan chicken Tinga – easy Mexican stew


  • 2 cups of vegan shredded chicken
  • 2 medium red onions
  • 3 cloves of garlic
  • 1 can of peeled tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon vegetable bouillon
  • 1 teaspoon of salt
  • 1 chipotle pepper
  • 1 tablespoon tomato puree
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon oregano
  • 1 tablespoon vegan parmesan cheese
  • cilantro for garnishing


  1. Peel the onions, cut one of them in quarters and the other one in slices. reserve.
  2. Add the quartered onion to a blender, along with with the 2 cloves of garlic, the peeled tomatoes, the chipotle, the cumin, salt, the tomato pure, the vegetable bouillon and blend for 1 minute until smooth.
  3. add vegetable oil to a skillet, when hot, add the sliced onions, the crushed garlic, and the shredded chicken and saute until the chicken is golden, it will be about 4 minutes in medium heat.
  4. Add the marinade, stir it and let it cook for 5 minutes.
  5. Turn off the heat and serve it as desired!


And here you can make the shredded vegan chicken:


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