COPPER🇲🇽 Mexico
Tinga de pollo recipe
Shredded chicken in smoky chipotle and tomato.
Ingredients
- 600 g chicken thighs, boneless
- 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 chicken in salted water with half the onion until it pulls apart, about 25 minutes. Keep the broth.
- Blend the tomatoes, garlic and chipotles into a smooth sauce.
- Slice the rest of the onion and soften it in oil, then pour in the sauce and cook until it darkens.
- Add the shredded chicken and a ladle of broth. Simmer 10 minutes until it is thick, not wet.
- Warm the tortillas directly on the flame until they blister.
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 chicken thighs, boneless 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 69% of the 588 dishes in Copper's atlas. Copper's atlas has 2 dishes built on chicken thighs, boneless. The method runs to 5 steps, the longest being 25 minutes.
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