Tinga De Pollo Recipe

Name: Tinga De Pollo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 large ripe tomatoes; 5 chipotle chilies en adobo sauce (can reduce amount to your preference); 1/2 cup chicken stock; 2 teaspoons cumin powder; 1/2 teaspoon freshly ground nutmeg; 2 tablespoons vegetable oil or 2 tablespoons grapeseed oil; 4 large garlic cloves, finely minced; 1 -2 medium white onion, thinly sliced into crescents; 4 -6 cups shredded cooked chicken; salt and pepper, to taste; tostadas (tortillas or sopes); Mexican crema (or substitute); iceberg lettuce, shredded (or romaine); queso fresco, crumbled

Servings: persons

2 large ripe tomatoes
5 chipotle chilies en adobo sauce (can reduce amount to your preference)
1/2 cup chicken stock
2 teaspoons cumin powder
1/2 teaspoon freshly ground nutmeg
2 tablespoons vegetable oil or 2 tablespoons grapeseed oil
4 large garlic cloves, finely minced
1 -2 medium white onion, thinly sliced into crescents
4 -6 cups shredded cooked chicken
salt and pepper, to taste
tostadas (tortillas or sopes)
Mexican crema (or substitute)
iceberg lettuce, shredded (or romaine)
queso fresco, crumbled

1
Heat a skillet up on high heat until a drop of water sizzles on contact.
2
Add tomatoes and roasts, turning several times, until blackened on all sides. (This can also be accomplished in the oven.).
3
Remove tomatoes and let sit until cool to touch. Cut into chunks and remove seeds if desired. Add to a blender with the chilies in adobo sauce, chicken stock, cumin and nutmeg. Blend until smooth.
4
In a large skillet, heat oil over medium-high heat. When hot, add garlic and onions; saute 2-3 minutes until softened.
5
Add tomato-chile mixture and stir for 3 minutes to heat through.
6
Reduce heat to medium; add shredded chicken and simmer uncovered until most of the liquid has evaporated, approximately 8-10 minutes. Season with salt and pepper to taste.
7
Preparing the tostadas: Take a tostada and spread a little bit of crema mexicana on it. Top with the prepared tinga mixture, shredded lettuce and queso fresco.
8
Other topping suggestions: homemade refried beans, fresh cilantro, avocado, etc.
9
Servings are estimated.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large ripe tomatoes, 5 chipotle chilies en adobo sauce (can reduce amount to your preference), 1/2 cup chicken stock, 2 teaspoons cumin powder, and more.

Yes, Tinga De Pollo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tinga De Pollo

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