
This shredded chicken, flavored with the smoky, slow burn of chipotle peppers, is a perfect topping for tacos and tostadas. It’s also an authentic and excellent filling for burritos and enchiladas. Tinga originated in the Mexican state of Puebla.
Tinga de Pollo
Course: PoultryCuisine: MexicoThis shredded chicken, flavored with the smoky, slow burn of chipotle peppers, is an authentic topping for tacos and tostadas and and awesome filling for burritos and enchiladas.
Ingredients
Chicken breasts, boneless and skinless — 2 pounds
Salt — 2 teaspoons
Oil — 2 or 3 tablespoons
Onion, sliced thinly — 2
Garlic, minced — 2 or 3 cloves
Tomatoes, seeded and chopped — about 2 cups
Canned chipotle peppers in adobo, chopped — 3 or 4
Salt and pepper — to taste
Directions
- Place the chicken breasts in a large saucepan and add the salt and water to cover by about one inch. Bring to a boil over medium-high flame, then reduce heat to medium-low and simmer until the chicken is cooked through and tender, about 30 minutes. Remove from heat and remove the chicken to a plate to cool, reserving the cooking broth.
- Heat the oil in a large pan or skillet over medium-high flame. Add the onions and garlic, and saute until the onion is cooked through and translucent, 3 or 4 minutes. Stir in the tomatoes and chipotles and a little bit of the reserved broth. Turn heat to medium-low and simmer for about 10 to 15 minutes.
- While the sauce is simmering, shred the chicken breasts with your fingers or a fork. Stir into the simmering sauce and add a little more reserved broth if needed to form a nice sauce that coats the chicken. Season with salt and pepper and simmer for another 5 to 10 minutes.
- Remove from heat, adjust seasoning and serve on tostadas or in tacos or use to stuff enchiladas or burritos.
Tinga Notes and Variations
- Tinga de res (Beef tinga): Use beef skirt steak or stewing meat. Beef will need to cook longer (1 1/2 to 2 hours) to become tender enough to shred.
- Tinga de cerdo (Pork tinga): Use pork loin and simmer for 1 to 1 1/2 hours.
- Chipotles: Canned chipotles in adobo sauce are available in Latin markets and most major grocery stores. Vary the amount of chipotles to your taste. More for spicier tinga, less for a more mild version. But do try to include them. The smoky note of the peppers is what gives tinga its authentic flavor.
- Optional seasonings: A pinch of dried oregano or thyme. A bay leaf or two.
- It’s not traditional, but try substituting fresh or canned tomatillos instead of tomatoes for a different flavor twist.
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