Real Mexican dinner used to mean a free Sunday.
Toast the chiles, blend, simmer for hours — tinga the old way is wonderful, but who has that on a Tuesday? So weeknights turn into takeout again, or the same three boxed dinners on repeat.
We packed a real Puebla tinga — smoky, tangy, a little spicy — into one drop-in bomb. Sauté onion, add chicken and the bomb, simmer about 20 minutes. You get the real thing, on a regular weeknight. (Yes, on a Tuesday.)
Dinner in 3 steps
Sauté the onion
Soften about 1½ lbs of sliced white onion in your pan. That's the base.
Add chicken + the bomb
Drop in boneless chicken thighs and one TingaBomb. No measuring, no spice drawer.
Simmer & shred
Simmer about 20 minutes until the chicken shreds into smoky tinga. Pile it onto tacos, tostadas, or a rice bowl.
What's inside the bomb
Real chipotle, tomato and onion from a true Puebla tinga — reduced into one drop-in bomb.
Smoky Chipotle
Chipotle peppers bring the deep, smoky, slightly spicy backbone of real tinga.
Tomato & Onion
Tangy tomato and sweet onion — the savory base every good tinga is built on.
Tender Shredded Chicken
Simmer chicken thighs right in it and they shred into juicy, saucy tinga.
Skips The Work
No roasting, blending, or a long spice list — one bomb does it in about 20 minutes.
Real cooks, real EZ Bombs
What's a weeknight Mexican dinner really costing you?
Packed with
Tastes like
Any last questions?
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Tonight, real tinga could be on your table.
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