Cook and Scale
Tinga de Pollo
4 servings · 45 min total
Smoky shredded chicken simmered in a chipotle-tomato sauce, served warm in tortillas with queso fresco and avocado.
Ingredients
- 600 g chicken breast
- 5 dl chicken stock
- 1 onion, sliced
- 3 garlic, minced
- 400 g canned tomatoes
- 3 chipotle in adobo, chopped
- 1 tsp dried oregano
- 2 tbsp vegetable oil
- 8 wheat tortilla
- 100 g queso fresco, crumbled
- 1 avocado, sliced
- salt to taste
Contains: Gluten, Milk, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Poach and shred the chicken — Poach the chicken breast in the chicken stock for 20 minutes until cooked through, then shred with two forks and reserve the stock.
- 2.
Sauté the onion and garlic — Sauté the onion and garlic in the oil until soft, about 8-10 minutes.
- 3.
Blend the chipotle sauce — Blend the canned tomatoes with the chipotle in adobo and oregano until smooth, then add to the pan.
- 4.
Simmer the chicken tinga — Add the shredded chicken and a splash of the reserved stock, and simmer for 15 minutes until the sauce thickens and coats the chicken. Season with salt.
- 5.
Serve with tortillas — Warm the tortillas and serve the tinga topped with queso fresco and avocado slices.