Tinga De Pollo

14 ingredients
9 steps

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

Directions

  1. 1
    Heat a skillet up on high heat until a drop of water sizzles on contact.
  2. 2
    Add tomatoes and roasts, turning several times, until blackened on all sides. (This can also be accomplished in the oven.).
  3. 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. 4
    In a large skillet, heat oil over medium-high heat. When hot, add garlic and onions; saute 2-3 minutes until softened.
  5. 5
    Add tomato-chile mixture and stir for 3 minutes to heat through.
  6. 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. 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. 8
    Other topping suggestions: homemade refried beans, fresh cilantro, avocado, etc.
  9. 9
    Servings are estimated.

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