tinga de pollo

This is an Authentic Mexican Chicken Tinga- Tinga De Pollo, a dish made with shredded chicken in a delicious tomato sauce and chile Chipotle in Adobo sauce.

Authentic Mexican Chicken Tinga- Tinga De Pollo

chicken breast

onions

Roma(plum)tomatoes

Chipotle chiles

garlic

salt,

Mexican oregano

thyme

marjoram

black pepper

Bring a pot of salty water to a...

Bring a pot of salty water to a boil and add the chicken breast to cook. Let the chicken simmer until is cooked through.

Make sure you skim the foam that forms...

Make sure you skim the foam that forms on top of the water as it starts boiling.

While the chicken is cooking, place the tomatoes...

While the chicken is cooking, place the tomatoes in a medium saucepan, cover with water, bring to a simmer over medium-high heat and cook for 8 to 10 minutes, or until the tomatoes are soft and mushy but not falling apart.

Slice the onions thinly. Heat the oil in...

Slice the onions thinly. Heat the oil in a large pan(skillet) and add the onion. Cook the onion until soft and translucent for about 5-6 minutes.

In a blender, throw the tomatoes, garlic, salt,...

In a blender, throw the tomatoes, garlic, salt, pepper and 2-3 chipotle chiles from the can. Be careful with the chiles. The original Mexican recipe calls for the entire can of Chipotle, but I found it to be too powerful and spicy for us, so I added fewer chiles in the blender.

After blending the ingredients, taste the salsa for...

After blending the ingredients, taste the salsa for salt and pepper and adjust the amount of salt and pepper.

Pour the salsa over onions. Add oregano, marjoram,...

Pour the salsa over onions. Add oregano, marjoram, thyme and pepper.(Be careful as the sauce will steam and bubble).

Simmer the sauce, stirring occasionally, until the sauce...

Simmer the sauce, stirring occasionally, until the sauce deepens in color, becomes darker and less soupy, about 7-8 minutes.

Take the chicken out of the broth and...

Take the chicken out of the broth and with two forks, shred the meat.

Add it to the sauce and mix well...

Add it to the sauce and mix well to incorporate the chicken.

Let it simmer for only a minute and...

Let it simmer for only a minute and serve over rice or on warm tortillas.

Bon Appetite!

https://mediavine-res.cloudinary.com/video/upload/xvp6i8p8eg4swvkxhltw.mp4

This is an authentic Mexican Chicken tinga, or tinga de pollo, a dish made with shredded chicken in a delicious tomato sauce and Chile Chipotle in Adobo sauce.

Authentic Mexican Chicken Tinga- Best Tinga De Pollo

This delicious Chicken Tinga recipe has tender chicken in a bold, chipotle sauce. Use it for tostadas, tacos, enchiladas, burritos, loaded quesadillas and more.

Chicken Tinga

chicken breasts

onion

bay leaf

salt

roma tomatoes

olive oil

onion (,

chicken bouillon

adobo sauce (,+ 1 chipotle chili)

oregano leaves

cumin

Refried Beans

Mexican crema

Lettuce (, finely shredded)

Queso fresco (, crumbled)

cilantro

Avocado (, sliced)

limes

tostada shells (, or corn tortillas)

Add chicken, onion, garlic, salt, pepper and bay leaf to a pot. Cover with water and bring to a simmer. Cook over medium heat for around 20 minutes or until chicken is cooked through; 165 degrees F. Scoop off foam that may rise to the top while cooking. Remove chicken to a plate to rest, and reserve 1 cup of broth from the pot (discard the rest).

Return the emptied pot to the stove over medium-high heat. Add oil and once hot, add whole tomatoes, cooking for 2 minutes. Add onion chunks and cook for 2-3 minutes.

Add tomatoes and onion to a blender, along with ½ cup reserved broth, 1 teaspoon chicken bouillon, 2 garlic cloves, adobo sauce and chipotle chile, oregano, and cumin and blend until smooth. Pour mixture back into the pot over medium heat. Cook for 5 minutes. Taste and add salt additional adobo sauce, more seasonings, or reserved chicken broth, as desired, to taste.

Shred chicken and add to sauce, tossing to coat.

To Serve as Tostadas: Spread tostada shell with a thin layer of refried beans. Add a scoop of chicken tinga on top. Top with lettuce, queso freso, cilantro, avocado, and a drizzle of crema.

To Serve as Tacos: Serve in a warm corn or flour tortilla, topped with shredded lettuce, cotija, crema, cilantro and avocado.

https://content.jwplatform.com/videos/vhiJ10wz.mp4

This delicious Chicken Tinga recipe has tender chicken in a homemade, flavorful sauce. It is easy to make, and perfect to use in any Mexican recipe!

Tinga de Pollo (Chicken Tinga)

½ onion, peeled

garlic,

Water

Roma tomatoes, diced

sauce

oregano

½ tsp ground cumin

tsp chicken bouillon (or more, to taste)

chicken broth

medium onion, sliced (to be sautéed separately, not blended with sauce)

Olive oil

Crema

Shredded lettuce

Queso fresco, crumbled

Avocado, sliced

Corn tortillas

In a pot, place the chicken breasts along with the halved onion, garlic cloves, bay leaf, and salt. Cover with water and bring to a boil. Reduce heat to low, cover, and simmer for about 20-25 minutes or until the chicken is cooked through and tender. Remove the chicken from the pot and let it cool slightly before shredding it with two forks. Set aside.

In a skillet, heat ½ tbsp of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the tomatoes and cook until softened, about 5 minutes. Remove from heat and let cool slightly.

Transfer the cooked garlic and tomatoes to a blender. Add chicken bouillon, adobo sauce, chipotle chile, oregano, cumin, and chicken broth. Blend until it reaches a smooth, uniform, pourable consistency. Taste the sauce and adjust the amount of chicken bouillon if necessary until properly seasoned.

In the same skillet used for sautéing garlic and tomatoes, add ½ tbsp of olive oil and sliced onions. Cook until softened and translucent, about 5 minutes. Pour the blended sauce into the skillet with the sautéed onions. Bring to a simmer and cook for another 5 minutes, allowing the flavors to meld together.

Add the shredded chicken to the sauce and stir until well combined. Cook for an additional 5 minutes, allowing the chicken to absorb the flavors of the sauce.

Serve the tinga hot on a fresh tortilla, garnished with shredded lettuce, salsa, crema, crumbled queso fresco, and sliced avocado. ¡Provecho!

Esta receta de Tinga pollo es menos elaborada que la que había publicado hace unos años. Esta es la versión más popular de Tinga en todo México, con menos ingredientes pero aún muy deliciosa. La Tinga también se puede hacer con cerdo o carne de res, pero el ingrediente clave es siempre los chiles chipotle.

Tinga de Pollo

cucharadas de aceite vegetal

cebolla blanca mediana (cortada en rodajas)

dientes de ajo grandes (finamente cortados en cubitos)

tazas de tomate (cortado en cubitos)

cucharadas de perejil (picadas más extra para decorar)

chiles chipotle (picados (enlatados) *)

tazas de pollo (cocido y desmenuzado **)

Sal y pimienta al gusto.

Calienta el aceite en una sartén grande a fuego medio y agrega la cebolla en rodajas, añada el ajo durante 3 minutos revolviéndolo. Cocine por otros 2 minutos hasta que desprenda sus olores.

Mezcla el tomate picado y el perejil, baja el fuego, revuelva y deja cocer hasta que los tomates comiencen a liberar sus jugos; este paso tomará cerca de 6-7 minutos. Si los tomates no son suficientemente jugosos agrega un par de cucharadas de agua.

Finalmente, agrega el pollo y el chile chipotle picado. Cocine a fuego lento durante unos 8 minutos más hasta que todos los sabores se hayan mezclado. Condimenta con sal y pimienta.

Para servir, decora con perejil picado. Puedes servirlo como plato principal con arroz y ensalada o como cubierta para tus tostadas, sopas o para empanada rellena. Si te quedan sobras, este plato lo puedes congelar hasta aproximadamente un mes.

Querida Mely, tus recetas son deliciosas. Esta es sencilla de preparar y muy rica. Muchas gracias

En mi opinión, el cilantro  está de más, ya que éso le alteraría el sabor a la tinga

Gracias por compartir las recetas, envía recetas de tamales, pozole y otras sopas

Muy bien la receta, me orientó y me dio pautas para hacer modificaciones.
Como soy nueva en el uso del chile, preferí licuar los tomates con el caldo de pollo y fui agregando el chipotle poco a poco para no pasarme.

También agregué un par de hojas de laurel, y como amo las aceitunas, también se las eché, aunque ya eso se sale bastante más de la receta.

Muchas gracias por hacerla simple!

Esta receta queda deliciosa. El perejil le da un toque fresco y agradable al paladar. Se ha convertido en unas de mis recetas favoritas, y ademas que es super facil de hacer. Gracias por compartir esta deliciosa receta con nosotros.

La información acerca del Estado de Puebla me parece un complemento bastante importante. MUCHAS GRACIAS.

This easy spin on Tinga de Pollo is a dinnertime keeper recipe! It features chicken breasts simmered in a simple, savory tomato sauce spiced with chipotle peppers.

avocado oil

white onion, diced

garlic, minced

tomatoes

chipotle peppers (from a can of chipotles in adobo sauce)

Kosher salt

paprika

boneless, skinless chicken breasts

cilantro ((optional))

Add oil to a large frying pan (you&#039;ll need one with a lid) or a Dutch oven over medium-high heat and allow to come to temperature. Add the onion and sauté for about 5 minutes, just until softened. Add the garlic and saute 1 minute more. Remove from the heat.

Add the crushed tomatoes, chipotle peppers, salt, cumin, pepper, oregano, and paprika to a blender or a food processor fitted with the blade attachment. Add the softened onion and garlic as well, secure the lid, and process until smooth.

Pour the sauce into the pan and turn the heat to medium-high. Once the sauce has reached a simmer, add the chicken breasts. Cover with the lid slightly ajar and reduce the heat (as necessary) to maintain a simmer.

Allow the chicken to simmer for 45-50 minutes, turning the breasts about half-way through the cooking process. Do not allow the bottom to burn.

Once the chicken has fully cooked through, remove it from the sauce, transfer it to a work surface, and shred it using two forks. Then, return the chicken to the sauce and allow it to simmer for 10-15 minutes more. Garnish with fresh cilantro (if using), serve, and enjoy!

This recipe is easy and delicious. Can't really ask for more :)

My family requests this in a weekly basis ! True authentic flavour , I substituted the paprika with a smoky Hungarian paprika to burst the smoke level, absolutely awesome !
Garcias,
Enrique

Amazing, spicy, smoky deliciousness. Thank you!

Our whole family loved your chicken tinga. It was so delicious! This recipe's a keeper.

I was looking for a recipe like this, thank you for sharing!

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