TINGA DE POLLO TACOS
Tinga de pollo, or shredded chicken, is a classic taco filling beloved for its flavorful sauce and simple preparation-in fact, it's a great way to use up leftover chicken! (Note: You may want to use tortillas from Chef Cámara's Homemade Corn Tortillas recipe on Panna.)
Provided by Gabriela Cámara
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Poach chicken: In a saucepan, add chicken and enough water to cover by 1 inch. Add 2 pinches salt, onion, garlic, and cilantro. Bring to a boil, then reduce to a simmer and cook until opaque and cooked through, 20-30 minutes. Meanwhile, make Tinga Sauce.
- Tinga Sauce: In a Dutch oven, heat oil over medium-high heat until smoking, 2 minutes. Add the onions (you should hear a sizzle when they hit the pan). Stir until lightly caramelized, 20 minutes. Meanwhile, place tomatoes, peeled garlic cloves, chipotle peppers, and chicken stock in a blender. Purée on medium speed until smooth, 30 seconds; then add tomato mixture to the onions. Stir and simmer, 5 minutes.
- Remove chicken from poaching liquid. When cool enough to handle, shred by hand and add to Tinga Sauce. Check for seasoning, and add salt to taste (Chef Cámara adds 2-3 teaspoons). Simmer, 5 more minutes.
- Assembly: Divide Chicken Tinga evenly among the tortillas. Garnish each with an avocado slice and a sprinkle of sea salt before serving.
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Fiazan Khan
[email protected]Yum! This tinga de pollo was so flavorful and delicious. The chicken was tender and juicy, and the sauce was the perfect balance of sweet, sour, and spicy. I will definitely be making this again!
Fida Old
[email protected]This was a great recipe! The chicken was cooked perfectly, and the sauce was amazing. I served it with rice and beans, and it was a hit with my family.
Ntuthuko Mfundisi
[email protected]I love this recipe! The chicken is always so tender and juicy, and the sauce is flavorful and delicious. I like to serve it with warm tortillas, guacamole, and salsa.
coenraad groenewald
[email protected]This dish was easy to make and very flavorful. I used boneless, skinless chicken thighs, and they cooked perfectly in the sauce. I served it with rice and beans, and it was a delicious and satisfying meal.
Polok Ahamed
[email protected]I made this tinga de pollo for a party, and it was a huge success! Everyone loved it, and I even got several requests for the recipe. The chicken was moist and tender, and the sauce was the perfect balance of sweet, sour, and spicy.
Ramu Paswan
[email protected]This was my first time making tinga de pollo, and it turned out great! The chicken was tender and juicy, and the sauce was flavorful and smoky. I served it with warm tortillas and guacamole, and it was a hit with my friends.
Qasim Dar
[email protected]This recipe was a bit too spicy for my taste, but I think that's just a personal preference. The chicken was cooked perfectly, and the sauce was very flavorful. I would recommend using less chipotle peppers if you don't like spicy food.
md lamiya
[email protected]My family loved this tinga de pollo! The chicken was so tender and juicy, and the sauce was amazing. I especially loved the smoky flavor from the chipotle peppers. Served it with rice and beans, and it was a perfect meal.
Abosede Babatunde
[email protected]This dish was easy to make and packed with flavor. The chicken was moist and tender, and the sauce was flavorful without being too spicy. I'll definitely be adding this to my regular dinner rotation.
Uzwal Rimal
[email protected]I've tried a lot of tinga de pollo recipes, but this one is by far the best. The chipotle peppers in adobo give it a really smoky and rich flavor. I highly recommend this recipe!
Kiran Tmg
[email protected]This tinga de pollo was absolutely delicious! The chicken was so tender and flavorful, and the sauce was the perfect balance of sweet, sour, and spicy. I served it with warm tortillas, guacamole, and salsa, and it was a hit with my family. Will defin