Tinga de Pollo Recipe
Tinga de Pollo
Mexican Shredded Chicken in Chipotle Tomato Sauce
Submitted By: Taz
Ingredients:
1 lb Chicken Breasts (Pechugas de Pollo)
1 Mexican Green Onion (Cebolla Cambray) - can substitute a small leek if desired
2 cloves Fresh Garlic (Ajo) - lightly crushed
1 small Carrot (Zanahoria) - quartered
½ Green Bell Pepper (Chile Campana Verde) - seeds removed
1 Bay Leaf (Hoja de Laurel)
1 Tbs Kosher Salt (Sal)
¾ lb Ripe Tomatoes (Tamate) - stems removed
¼ lb Tomatillos
- husk and stems removed
2 Dried Guajillo Chiles (Chile Guajillo) - stems and seeds removed
3 cloves Fresh Garlic (Ajo)
4 Chipotle Chiles in Adobo Sauce (Chipotles en Salsa de Adobo) – more if you want it spicier
2 Tbs Adobo Sauce (Salsa de Adobo)
1 tsp Dried Mexican Oregano (Orégano)
½ tsp Dried Marjoram (Mejorana)
¼ tsp Dried Thyme (Tomillo)
2 Tbs Oil - can use olive, canola, vegetable, grape seed, sunflower, avocado, etc.
2 Medium White Onions (Cebolla Blanca) - sliced into ¼ inch thick rings
Kosher Salt (Sal) to taste
Fresh Ground Black Pepper (Polvo de Pimienta Negra) to taste
Preparation:
- Place the chicken, green onion, garlic, carrot, green pepper, bay leaf, and 1 Tbs Kosher salt in a large saucepan / small pot and add enough water to cover (should be around 2 ½ cups) - Place over high heat and bring to a boil - As soon as a boil is achieved, reduce to a simmer, cover, and allow to cook until chicken is cooked through (apx 10-12 minutes)
- Transfer the chicken to a bowl and, using a couple of forks, shred and set aside until needed - Strain the cooking liquid (discard solids) and set aside this chicken stock until needed
- Return the pan/pot to the stove over medium heat and add the tomatoes, tomatillos, and guajillo chiles - Add enough water to cover and bring to a boil - Allow to cook for 10 minutes
- Using a slotted spoon, transfer the tomatoes, tomatillos, and chiles to the work bowl of a blender - Add the garlic, chipotles, adobo sauce, oregano, marjoram, and thyme - Add 1 cup of the reserved chicken stock (from steps 1+2) and blend into a smooth sauce - Set aside until needed
- Heat the oil in a large sauce pan or skillet over medium-high heat until shimmering - Add the onion rings and sauté until soft and transparent (apx 5-7 minutes) - Add the shredded chicken and continue to sauté for 1 minute - Add the puréed sauce (from step 4) and mix well - Add the remaining (1 cup) of the chicken stock, mix well, and bring to a simmer - Allow to simmer (stirring occasionally) until the liquid has reduced by at least half (‘drier’ if you are going to use it as a filling or on tostadas) - Adjust seasoning with salt and pepper to taste
- Traditionally, Tinga de Pollo is served on tostadas made with refried beans, queso fresca, crema, avocado slices, and cilantro but it is equally delicious served over rice mixed with scrambled eggs, or used to fill tacos, burritos, quesadillas, tamales, or enchiladas - Just use your imagination!
