Mexican

Tinga de Pollo (Chicken Tinga)

Name: Tinga de Pollo (Chicken Tinga)
Total time: 40 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 600g (1.3 lb) boneless chicken (thighs or breast); 3 roma tomatoes and 1/2 onion, plus 1 sliced onion; 2-3 chipotle peppers in adobo; 2 cloves garlic and 1 tsp dried oregano; 2 tbsp olive oil; Tostadas or corn tortillas, to serve

Shredded chicken simmered in a smoky chipotle-tomato sauce, perfect for tostadas and tacos.

40 minutes

Serves 3

Lunch/Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Poach the Chicken: Simmer the chicken with half an onion and a clove of garlic until cooked, then shred and reserve some cooking broth.

2
Blend the Sauce: Blend the tomatoes, chipotles, remaining garlic, and oregano into a smooth sauce.
3
Fry the Onion: Cook the sliced onion in olive oil until soft and golden.
4
Cook the Sauce: Pour in the blended chipotle sauce and simmer for 5-8 minutes until slightly thickened.
5
Combine: Add the shredded chicken and a splash of broth, stirring until well coated and saucy.
6
Serve: Pile onto tostadas with refried beans, lettuce, crema, and crumbled cheese.

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