Tinga de Pollo

Tinga de Pollo

Tinga de Pollo

Tinga de Pollo is a flavorful and spicy Mexican dish made with shredded chicken in a tomato and chipotle sauce. Perfect for tacos, tostadas, or a filling main course.

Nutrition

Calories: 250cal
Carbohydrate: 15g
Protein: 25g
Fat: 10g
Cholesterol: – -mg
Sodium: – -mg

Difficulty Level: easy

20 min Prep
40 min Cook
1 hr Total
4 Servings

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 2-3 chipotle peppers in adobo sauce, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin powder
  • Salt and pepper to taste
  • Corn tortillas (for serving)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Fill a pot with water and bring to a boil over medium-high heat. Add the chicken breasts and cook for about 15 minutes or until fully cooked and tender. Remove the chicken from the water and let it cool slightly.
  2. Once cool enough to handle, shred the chicken using two forks by pulling the meat apart or tearing it with your fingers.
  3. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook for about 5 minutes, stirring frequently, until they are translucent and starting to brown.
  4. Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.
  5. Stir in the diced tomatoes, chopped chipotle peppers, oregano, and cumin. Stir well to combine all the ingredients and let the mixture simmer for about 10 minutes.
  6. Add the shredded chicken to the skillet, mix it into the sauce, and simmer for another 10 minutes. Taste and season with salt and pepper as needed.
  7. While the chicken simmers, warm the corn tortillas on a skillet or directly over a gas flame until pliable.
  8. Serve the Tinga de Pollo on the warm tortillas and garnish with fresh cilantro. Enjoy!
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