photo RSMAtnWebAdRed13.jpg

Marilau’s Family Recipe for Chicken Tinga (Shredded Chicken)

By Karla Ortiz

Marilau arrived in San Miguel de Allende in 1989. Her father is from Oaxaca and her mother from Michoacan. She was raised with a love for traditional Mexican cuisine. After her arrival in town, she opened a tamales factory that has gradually become what is now Marilau Mexican Ancestry Cooking School. Her family has always been dedicated to cooking, and she has an extensive knowledge and passion for culinary art that she would like to pass on to students and to people who are interested in preparing traditional Mexican cuisine. She teaches everything from how to make a good tatemada sauce (charred sauce) to tamales in a corn husk. She offers group classes that start at 10am and last up to three hours. Students choose the menu they want to learn how to prepare, such as soups, rice, nopales, and main dishes. She also offers single classes, one- and two-week courses, and customized three-day courses. Anyone can attend the classes except young children, unless they are accompanied by their parents. She has had chefs and students from Japan, Australia, New Zealand, Europe, the Netherlands, China, Spain, Argentina, the US, and Canada in her classes.

Marilau opened her doors to us today to teach us how to prepare Chicken Tinga. It is excellent served with toast.


1/2 large chicken breast boiled in six cups of water containing a medium white onion, one garlic clove, and one celery stick. Shred the chicken breast. Save the broth and discard the vegetables.

1/2 large white onion, diced

2 large garlic cloves, finely chopped

4 large plum tomatoes, diced

1/2 pickled canned chipotle chile, finely chopped

1 bay leaf

1/4 tsp. dried marjoram

1/8 tsp. dried thyme

1/2 cup chicken broth

2 tbsp. lard or vegetable oil

8 cilantro stems, finely chopped

Salt to taste



1. Dissolve the lard in a sauce pan and add the onion and garlic. Heat until translucent.

2. Add the tomato, salt, chile, bay leaf, thyme, and marjoram. Stir cook on medium heat until the tomato is cooked (about 15 to 20 minutes).

3. Add the chicken broth, cilantro, and the shredded chicken.

4. Cook for another 10 minutes on low heat.


Marilau Cooking School

Telephone: 415 152 4376



Comments are closed

 photo RSMAtnWebAdRed13.jpg
 photo RSMAtnWebAdRed13.jpg

Photo Gallery

 photo RSMAtnWebAdRed13.jpg
Log in | Designed by Gabfire themes All original content on these pages is fingerprinted and certified by Digiprove