Description
Make traditional Tinga de Pollo with a smoky chipotle sauce, perfect for serving in warm corn tortillas.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 white onion, quartered
- 2 cloves garlic
- 1 bay leaf
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup chicken broth
- 2 to 4 chipotle peppers in adobo sauce (adjust for heat)
- 1 tablespoon adobo sauce from the can
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 cup thinly sliced white onion, for sautéing
- 12 corn tortillas
- For serving: Mexican crema or sour cream, crumbled queso fresco, sliced avocado
Instructions
- Place chicken breasts, quartered onion, garlic, bay leaf, and salt in a pot. Cover with water. Bring to a boil, then reduce heat and simmer for 20 minutes, or until chicken is cooked through.
- Remove chicken from the liquid and set aside to cool slightly. Reserve 1 cup of the cooking liquid. Discard the solids.
- Shred the cooled chicken using two forks. Set the shredded chicken aside.
- While the chicken cools, prepare the sauce. In a blender, combine the diced tomatoes, reserved chicken broth, chipotle peppers, adobo sauce, oregano, and cumin. Blend until smooth.
- Heat olive oil in a large skillet over medium heat. Add the thinly sliced onion and cook until softened, about 5 minutes.
- Pour the blended sauce into the skillet with the onions. Bring the sauce to a simmer and cook for 5 minutes, allowing the flavors to meld.
- Add the shredded chicken to the sauce. Stir well to coat the chicken completely. Simmer for another 5 to 10 minutes, stirring occasionally, until the chicken has absorbed most of the sauce. Remove the bay leaf if you used one in the broth.
- Warm the corn tortillas according to package directions, usually by heating them briefly in a dry skillet or microwave.
- Assemble your tacos by filling each warm tortilla with the chicken tinga. Top with crema, queso fresco, and avocado slices.
Notes
- For a deeper smoky flavor, briefly toast the chipotle peppers in a dry pan before blending them into the sauce.
- Use good quality canned chipotles in adobo for the best flavor.
- If you prefer a smoother sauce, strain it before adding it to the skillet.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 380
- Sugar: 7
- Sodium: 450
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 35
- Cholesterol: 105