Name: Tinga de Pollo
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 boneless skinless chicken breasts; 2 small bay leaves; 1 white onion, divided; 3 ripe tomatoes; 2 garlic cloves; 1 (7 oz) can chipotle peppers in adobo; 1 packet chicken bouillon; 1/2 cup chicken broth; Neutral cooking oil, for frying; Salt, to taste; Freshly ground black pepper, to taste; Tostadas, for serving; Shredded lettuce, for serving; Sliced avocado, for serving; Mexican crema or sour cream, for serving; Crumbled queso fresco, for serving

Method

10 steps

Place the chicken breasts in a saucepan with the bay leaves, half the onion and a generous pinch of salt.
Cover with water, bring to a simmer and cook for approximately 30 minutes, until the chicken is tender and cooked through.
Remove the chicken and shred it. Reserve some of the cooking broth.
Cook the tomatoes briefly in the chicken broth until softened.
Blend the tomatoes with the cooked onion, garlic, chipotle peppers, chicken bouillon and 1/2 cup reserved chicken broth until smooth.
Thinly slice the remaining onion.
Heat a little oil in a large frying pan. Add the sliced onion, season with salt and black pepper and cook until soft and translucent.
Pour in the blended chipotle-tomato sauce and simmer for 5 minutes. Taste and adjust the seasoning.
Add the shredded chicken and simmer for another 2–5 minutes, until thoroughly coated and hot.
Serve on tostadas with shredded lettuce, avocado, crema and crumbled queso fresco.

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Tinga de Pollo

Ingredients

Method

Recipe notes

Equipment

Tinga de Pollo

Ingredients

Method

Recipe notes

Equipment

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