Tinga de Pollo: Intense Flavor and Smooth Texture

Hola amigos! Today we have a very traditional recipe. Original from Puebla in central Mexico, Tinga de Pollo makes a remarkable dish. Present in cook books since 1881, it has been an all-time classic in traditional Mexican cuisine. 

Tinga de Pollo usually involves shredded chicken in a sauce made from tomatoes, chipotle chilies in adobo, and sliced onions, together with some additional spices. “Tinga” is  the name of this specific way of preparing the chicken with various spices, onions, and salsas. It is often served on a tostada, topped with avocado slices, shredded lettuce, crumbled cheese, sour cream, and salsa. 

It’s very common to have tostadas de Tinga de Pollo as breakfast in Mexico City and central Mexico. Very popular food around the different food markets that you find in the area.

So, let’s do this foodies! 😀 The following recipe serves 4. For 8, just double the amounts! 

What will you need:

• 1 pound whole boneless chicken breast
• 4 plum tomatoes
• 1 1/4 large white onions
• 3 cloves of garlic
• 2 tablespoons canned chipotle
• 1/4 teaspoon black pepper
• 1 cup chicken broth
• 3 tablespoons cooking oil
• Salt to taste 

How to prepare them:

1. In a large saucepan cover the chicken with an inch of water.
2. Bring water to a boil. Reduce heat to low and simmer for 20 minutes.
3. Remove chicken from the cooking water and save the broth. 
4. Allow chicken to cool to the touch.
5. While the chicken is cooling, clean, seed and chop the tomatoes.
6. Add the tomatoes to your blender.
7. Add 2 tablespoons canned chipotle, 1 clove of garlic, 1/4 teaspoon black pepper, and 1 cup of the reserved chicken broth and blend until smooth.
8. Now that the chicken has cooled down, cut it into 1″ (3 cm) pieces then pull apart with your fingers. (Shred it)
9. To prepare the tinga, thinly slice 1 large white onion.
10.  Slice 2 cloves of garlic.
11.  Preheat a large frying pan over medium-low heat and add 3 tablespoons of cooking oil.
12.  Add the sliced onions to the pan. Cook until the onion starts to become translucent about 4 minutes.
13.  Add the sliced garlic to the pan cook for 1 more minute.
14.  Turn the heat to medium and slowly pour the sauce into the pan with the onions and garlic. Cook for 5 minutes. The sauce will start to reduce.
15.  Add the shredded chicken to the pan and mix well with the sauce.
16.  Cover the pan and allow to simmer for 20 minutes in low heat. 
17.  Add salt to taste.

We suggest you eat your Tinga de Pollo on a tostada, with some lettuce, avocado, shredded cheese and sour cream! 🙂

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