I Made a Full Mexican Dinner for 4 People for Just $25
I Made a FULL Mexican Dinner for 4 People for Just $25! is a medium Mexican recipe that serves 4. 800 calories per serving. Recipe by SAM THE COOKING GUY on YouTube.
Prep: 21 min | Cook: 1 hr 11 min | Total: 1 hr 47 min
Cost: $21.40 total, $5.35 per serving
Ingredients
- 1.5 lb Boneless Skinless Chicken Thighs (cut into 4 large pieces)
- 2 Tbsp Neutral Oil (vegetable or canola oil)
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper (freshly ground)
- 1 medium Onion (thinly sliced)
- 2 cloves Garlic (minced)
- 1 can (14.5 oz) Diced Tomatoes (Salsa Style)
- 1/3 cup Chicken Broth (low‑sodium)
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano
- 2 Chipotle Chilies in Adobo (minced)
- 8 oz Pork Chorizo (crumbled)
- 2 cans (15 oz each) Refried Beans
- 2 Tbsp Pickled Jalapeño Juice (from jar)
- 1/2 cup Monterey Jack Cheese (shredded)
- 1/2 head Green Cabbage (shredded (about 2 cups))
- 2 Tbsp Pickled Jalapeños (diced)
- 1 Puff Pastry Sheet (thawed)
- 1/4 cup Granulated Sugar
- 2 tsp Ground Cinnamon
- 3 oz Semisweet Chocolate (roughly chopped)
- 3 Tbsp Milk or Half‑and‑Half (adjust for desired sauce consistency)
- 8 Small Corn Tortillas (warmed)
Instructions
Season and Sear Chicken
Pat chicken thighs dry, season both sides with kosher salt and black pepper. Heat 1 Tbsp neutral oil in a hot skillet over medium‑high heat and sear the thighs 2 minutes per side; do not cook through.
Time: PT4M
Sauté Onion and Garlic
Add another 1 Tbsp oil to the same skillet, toss in sliced onion and sauté 3‑4 minutes until softened, then add minced garlic and cook 30 seconds until fragrant.
Time: PT4M
Build the Tinga Sauce
Stir in the canned diced tomatoes, 1/3 cup chicken broth, cumin, oregano, a pinch of salt and pepper, and the minced chipotle chilies. Bring to a gentle simmer.
Time: PT3M
Simmer Chicken in Sauce
Return the seared chicken thighs to the skillet, nestle them into the sauce, cover, and reduce heat to low. Simmer 15 minutes until the meat is tender and easily shreds.
Time: PT15M
Shred the Chicken
Remove the chicken pieces to a cutting board, let cool briefly, then use two forks to shred into bite‑size pieces. Return shredded meat to the sauce and let it reduce another 4‑5 minutes.
Time: PT8M
Cook Chorizo
In a separate skillet, crumble the pork chorizo and cook over medium heat 5 minutes, stirring occasionally, until browned and slightly crispy.
Time: PT5M
Combine Beans and Seasonings
Add the two cans of refried beans to the chorizo, stir in an extra teaspoon of cumin, 2 Tbsp pickled jalapeño juice, and the shredded Monterey Jack cheese. Heat 3‑4 minutes until cheese melts and the mixture is hot.
Time: PT5M
Prepare Cabbage Slaw
In a mixing bowl combine shredded green cabbage, diced pickled jalapeños, and a pinch of salt. Toss lightly; the slaw can sit while you finish the churros.
Time: PT4M
Shape Puff Pastry Churros
On a lightly floured surface, roll out the thawed puff pastry sheet. Cut into 1‑inch wide strips, twist each strip a few times, and place on a parchment‑lined baking sheet.
Time: PT8M
Bake Churros
Preheat oven to 400°F. Bake the twisted pastry strips 20‑25 minutes, turning halfway, until golden brown and puffed.
Time: PT25M
Temperature: 400°F
Make Cinnamon‑Sugar Coating
While churros bake, whisk together granulated sugar and ground cinnamon in a shallow bowl.
Time: PT2M
Coat Warm Churros
When churros are out of the oven, toss them gently in the cinnamon‑sugar mixture until evenly coated.
Time: PT3M
Melt Chocolate Sauce
Place chopped semisweet chocolate and 3 Tbsp milk (or half‑and‑half) in a microwave‑safe bowl. Microwave in 15‑second bursts, stirring between each, until smooth and pourable. Add a splash more milk if too thick.
Time: PT5M
Assemble Tacos and Serve
Warm corn tortillas, fill each with a generous spoonful of chicken tinga, top with cabbage slaw, and a side of chorizo refried beans. Serve churros with warm chocolate sauce for dessert.
Time: PT5M
Nutrition Facts
- Calories
- 800
- Protein
- 35g
- Carbohydrates
- 80g
- Fat
- 35g
- Fiber
- 6g
Dietary info: Contains pork, Contains gluten, Contains dairy
Allergens: Dairy, Gluten, Pork
Ingredient Substitutions
- Instead of Boneless Skinless Chicken Thighs: Chicken breast
- Instead of Neutral Oil: canola oil, vegetable oil
- Instead of Kosher Salt: sea salt
- Instead of Onion: shallot
- Instead of Garlic: garlic paste
- Instead of Diced Tomatoes (Salsa Style): fresh diced tomatoes
- Instead of Chicken Broth: water with bouillon
- Instead of Ground Cumin: cumin powder
- Instead of Dried Oregano: Mexican oregano
- Instead of Chipotle Chilies in Adobo: chipotle powder, smoked paprika
- Instead of Pork Chorizo: ground pork with chili powder, soy‑based chorizo
- Instead of Refried Beans: homemade refried beans
- Instead of Pickled Jalapeño Juice: lime juice
- Instead of Monterey Jack Cheese: cheddar, pepper jack
- Instead of Green Cabbage: red cabbage
- Instead of Pickled Jalapeños: fresh jalapeño + vinegar
- Instead of Puff Pastry Sheet: store‑bought croissant dough
- Instead of Granulated Sugar: coconut sugar
- Instead of Ground Cinnamon: cinnamon sugar blend
- Instead of Semisweet Chocolate: dark chocolate, milk chocolate
- Instead of Milk or Half‑and‑Half: heavy cream, non‑dairy milk
- Instead of Small Corn Tortillas: flour tortillas
Equipment Needed
- Skillet
- Large Pot
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Wooden Spoon or Spatula
- Baking Sheet
- Parchment Paper
- Microwave‑Safe Bowl
- Small Saucepan
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- Searing the chicken thighs to develop flavor
- Simmering chicken in the tinga sauce until shreddable
- Shredding the chicken to the right size
- Cooking chorizo until crispy
- Baking puff pastry churros to a golden puff
- Melting chocolate without scorching
Chef Tips from the Video
- Use chipotle chilies for authentic smoky heat; adjust quantity for spice tolerance.
- Keep the puff pastry cold until cutting; this prevents sticking and ensures lift.
- For extra crunch in the slaw, add a handful of toasted pepitas (pumpkin seeds).
- If you prefer a richer sauce, finish the tinga with a splash of heavy cream.
Troubleshooting
Chicken does not shred easily.
Ensure the chicken has simmered for the full 15 minutes; if still firm, continue simmering 5‑10 minutes longer.
Tinga sauce is too watery.
Uncover the skillet and simmer an extra 5 minutes to reduce; alternatively, stir in a teaspoon of tomato paste.
Churros are soggy instead of crisp.
Make sure the oven is fully preheated to 400°F and bake the full 25 minutes; avoid overcrowding the sheet.
Chocolate sauce becomes grainy.
Heat chocolate slowly in short bursts, stirring constantly; add a little extra milk or cream to smooth.
Storage
Refrigerator: Store chicken tinga, beans, and slaw in airtight containers for up to 3 days.
Freezer: Freeze chicken tinga and beans in freezer‑safe bags for up to 2 months; thaw before reheating.
Room temperature: Churros are best eaten warm; if left out longer than 2 hours, refrigerate.
Make-Ahead Tips
- Shred the chicken and keep it in its sauce; reheat gently before serving.
- Refried beans can be made a day ahead; store covered in the fridge.
- Baked churros stay crisp for a few hours; re‑warm briefly in a 300°F oven if needed.
Frequently Asked Questions
What is the cultural significance and history of Chicken Tinga in Mexican cuisine?
Chicken Tinga originates from the city of Puebla, where "tinga" refers to a stew made with shredded meat cooked in a tomato‑chipotle sauce. It became popular as a street‑food taco filling and is now a staple across Mexico for its smoky, slightly sweet flavor.
What traditional regional variations of tinga exist in Mexican cuisine?
In central Mexico, tinga is often made with pork or beef, while in Puebla chicken is common. Some versions add sliced potatoes or carrots, and others use a richer adobo sauce with more chilies. The core elements—shredded meat, tomatoes, and chipotle—remain constant.
How is Chicken Tinga traditionally served in Mexico?
Traditionally, Chicken Tinga is spooned onto warm corn tortillas, topped with thinly sliced onions, fresh cilantro, and a squeeze of lime. It may also be served over rice or as a filling for tostadas.
What occasions or celebrations is Chicken Tinga associated with in Mexican culture?
Chicken Tinga is a popular everyday meal but also appears at family gatherings, fiestas, and street‑food festivals because it can be prepared in large batches and is easy to serve as tacos or tostadas.
What authentic ingredients are essential for traditional Chicken Tinga versus acceptable substitutes?
Authentic tinga relies on chipotle chilies in adobo, canned tomatoes (or fresh ripe tomatoes), and Mexican oregano. Substitutes can include chipotle powder, regular oregano, or fresh tomatoes, but the smoky depth will change.
What other Mexican dishes pair well with Chicken Tinga tacos and chorizo refried beans?
Serve with Mexican rice, fresh guacamole, a side of esquites (Mexican street corn), or a simple cucumber‑lime salad. The richness of tinga and beans balances nicely with bright, citrusy sides.
What are the most common mistakes to avoid when making Chicken Tinga tacos?
Common errors include over‑cooking the chicken before simmering, which makes shredding difficult, and using too much liquid, resulting in a soupy sauce. Also, avoid burning the garlic; it should become fragrant, not bitter.
Why does this recipe sear the chicken first instead of cooking it directly in the sauce?
Searing creates a Maillard crust that adds depth and prevents the meat from falling apart too early. The later simmer allows the flavor‑rich sauce to penetrate the partially cooked chicken, resulting in tender, flavorful tinga.
Can I make the puff pastry churros ahead of time and how should I store them?
Yes, bake the churros up to a day ahead, let them cool completely, then store in an airtight container at room temperature. Re‑heat briefly in a 300°F oven for a few minutes before serving with warm chocolate sauce.
What does the YouTube channel Sam The Cooking Guy specialize in?
The YouTube channel Sam The Cooking Guy focuses on approachable, budget‑friendly recipes that blend comfort food with bold flavors, often featuring quick‑step tutorials and a humorous, down‑to‑earth presenting style.
How does the YouTube channel Sam The Cooking Guy's approach to Mexican cooking differ from other Mexican cooking channels?
Sam The Cooking Guy emphasizes simplicity and cost‑effectiveness, using readily available grocery‑store ingredients and minimal equipment, whereas many Mexican cooking channels focus on traditional techniques, specialty ingredients, and longer preparation times.
What texture and appearance should I look for when the Chicken Tinga is done cooking?
The sauce should be thick enough to cling to the shredded chicken, and the meat should be tender enough to pull apart easily with a fork. The color will be a deep reddish‑brown from the chipotle and tomatoes.
Last updated: November 8, 2026
