COPPERTinga de pollo recipe
Shredded chicken stewed with slivered onion in a tomato sauce smoked by chipotles in adobo.
Ingredients
- 600 g boneless chicken thighs
- 1 white onion
- 500 g ripe tomatoes
- 3 chipotles in adobo
- 3 garlic
- 1 tsp dried oregano
- 12 corn tortillas
How to make Tinga de pollo
- Simmer the 600 g of chicken in salted water with half the onion until it pulls apart, about 25 minutes. Keep the broth, then shred the chicken.
- Blend the 500 g of tomatoes, the 3 garlic cloves and the 3 chipotles into a smooth sauce.
- Slice the rest of the onion into thin slivers and soften it in a little oil for 5 minutes.
- Pour in the sauce, add the 1 tsp of oregano and cook 5 minutes until it darkens.
- Add the shredded chicken and a ladle of broth. Simmer 10 minutes until it is thick, not wet. Season with salt.
- Warm the 12 tortillas directly on the flame until they blister and fill them with the tinga.
What is Tinga de pollo?
Tinga de pollo is a traditional dish from Mexico, simmered in one pot, and takes about 45 minutes from start to finish. It is built around boneless chicken thighs and ripe tomatoes. The recipe below uses 7 ingredients and is written out step by step.
How long does Tinga de pollo take?
At 45 minutes it is quicker than 86% of the 586 dishes in Copper's atlas. Copper's atlas has 2 dishes built on boneless chicken thighs. The method runs to 6 steps, the longest being 25 minutes.
Any tips for making Tinga de pollo?
Let the tinga simmer until the sauce clings to the chicken: it should be thick, not soupy, to sit on a tortilla.
How Tinga de pollo compares
Hard to find elsewhere: chipotles in adobo (1) and corn tortillas (3).
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