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
- 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.
- Once cool enough to handle, shred the chicken using two forks by pulling the meat apart or tearing it with your fingers.
- 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.
- Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.
- 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.
- 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.
- While the chicken simmers, warm the corn tortillas on a skillet or directly over a gas flame until pliable.
- Serve the Tinga de Pollo on the warm tortillas and garnish with fresh cilantro. Enjoy!
