Tinga de Pollo (Chicken Tinga)
Shredded chicken simmered in a smoky chipotle-tomato sauce, perfect for tostadas and tacos.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 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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