Best 5 Chicken Tinga Tacos Tinga De Pollo Recipe By Tasty Recipes

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Embark on a culinary journey to savor the tantalizing flavors of Chicken Tinga Tacos, a delectable Mexican dish that promises an explosion of taste in every bite. Originating from the vibrant streets of Puebla, Mexico, Chicken Tinga is a versatile dish that can be enjoyed in various forms, from tacos to burritos and tortas. This recipe collection presents a comprehensive guide to creating authentic Chicken Tinga, featuring three distinct variations that cater to diverse palates.

The first recipe introduces the traditional Chicken Tinga, a classic preparation that captures the essence of this beloved dish. Succulent chicken is braised in a rich tomato-based sauce, infused with aromatic spices and tangy chipotle peppers, resulting in a flavorful and tender filling. This versatile recipe forms the foundation for the subsequent variations, allowing you to customize the dish to your liking.

For those seeking a smoky and spicy twist, the Chipotle Chicken Tinga recipe offers an exciting alternative. This variation elevates the traditional Tinga by incorporating additional chipotle peppers, imparting a delightful smokiness and heat that lingers on the palate. The result is a dish that is both flavorful and fiery, sure to satisfy those who crave a bold culinary experience.

Lastly, the Green Chicken Tinga recipe presents a refreshing take on this classic dish, utilizing tomatillos, green chiles, and cilantro to create a vibrant green sauce. This unique variation offers a tangy and herbaceous flavor profile, providing a lighter and more refreshing alternative to the traditional red Tinga.

With this comprehensive recipe collection, you'll have the opportunity to explore the diverse flavors of Chicken Tinga and discover your favorite variation. Whether you prefer the classic, smoky, or green Tinga, these recipes provide step-by-step instructions and helpful tips to ensure success in your culinary adventure. So, gather your ingredients, fire up the stove, and prepare to tantalize your taste buds with the irresistible charm of Chicken Tinga Tacos.

Check out the recipes below so you can choose the best recipe for yourself!

AUTHENTIC MEXICAN TINGA DE POLLO (CHICKEN CHIPOTLE IN TOMATO SAUCE)



Authentic Mexican Tinga De Pollo (Chicken Chipotle In Tomato Sauce) image

This is an Authentic Mexican Chicken Tinga- Tinga De Pollo, a dish made with shredded chicken in a delicious tomato sauce and chile Chipotle in Adobo sauce.

Provided by The Bossy Kitchen

Categories     Meat and Poultry

Time 1h

Number Of Ingredients 11

3-4 medium size chicken breast
4-5 tablespoons of oil (I used olive oil)
1-2 large onions sliced
4-5 medium Roma(plum)tomatoes
1 can of Chipotle chiles in Adobo(7oz) (use less if you cannot handle the heat)
2-3 cloves of garlic
1 1/2 teaspoon salt, or to taste
1/4 teaspoon Mexican oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon black pepper

Steps:

  • Bring a pot of salty water to a boil and add the chicken breast to cook. Let the chicken simmer until it is cooked through.
  • Make sure you skim the foam that forms on top of the water as it starts boiling.
  • While the chicken is cooking, place the tomatoes in a medium saucepan, cover with water, bring to a simmer over medium-high heat and cook for 8 to 10 minutes, or until the tomatoes are soft and mushy but not falling apart.
  • Slice the onions thinly. Heat the oil in a large pan(skillet) and add the onion. Cook the onion until soft and translucent for about 5-6 minutes.
  • In a blender, throw the tomatoes, garlic, salt, pepper, and 2-3 chipotle chiles from the can. Be careful with the chiles. The original Mexican recipe calls for the entire can of Chipotle, but I found it to be too powerful and spicy for us, so I added fewer chiles in the blender.
  • After blending the ingredients, taste the salsa for salt and pepper and adjust the amount of salt and pepper.
  • Pour the salsa over onions. Add oregano, marjoram, thyme, and pepper. (Be careful as the sauce will steam and bubble).
  • Simmer the sauce, occasionally stirring, until the sauce deepens in color, becomes darker and less soupy, about 7-8 minutes.
  • Take the chicken out of the broth, and with two forks, shred the meat.
  • Add it to the sauce and mix well to incorporate the chicken.
  • Let it simmer for only a minute and serve over rice or on warm tortillas.
  • Bon Appetite!

Nutrition Facts : Calories 266 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 26 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 606 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

CHICKEN TINGA TACOS (TINGA DE POLLO) RECIPE BY TASTY



Chicken Tinga Tacos (Tinga De Pollo) Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, garlic, whole cloves, tomatoes, chipotle peppers in adobo sauce, chicken stock, cumin, nutmeg, vegetable oil, white onions, chorizo, iceberg lettuce, kosher salt, black pepper, avocados, corn tortillas

Provided by Scott Loitsch

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

2 boneless, skinless chicken breasts
6 cloves garlic, 4 minced, 2 smashed
2 whole cloves
2 tomatoes
5 chipotle peppers in adobo sauce
½ cup chicken stock
2 teaspoons cumin
½ teaspoon nutmeg
2 tablespoons vegetable oil
2 white onions, halved and sliced
¼ lb chorizo
1 head iceberg lettuce, shredded
kosher salt
black pepper, freshly ground
2 avocados, sliced
12 corn tortillas

Steps:

  • Place chicken in a saucepan over medium heat with enough water to cover by 1 inch (3 cm).
  • Add the smashed garlic and cloves. Simmer until the chicken is cooked through, 12-15 minutes.
  • Remove the chicken from the pot, cool slightly, then shred with two forks.
  • Place a cast-iron skillet over medium-high heat, until smoking.
  • Add the tomatoes and roll slowly around until blackened on all sides, about 6 minutes.
  • Add the seared tomatoes to a blender with chipotle peppers, chicken stock, cumin, and nutmeg. Blend until smooth.
  • Heat the vegetable oil in a large pot over medium-high heat. Add the garlic, onions, and chorizo. Cook 2-3 minutes until the onions have softened and the chorizo has rendered a little fat.
  • Add the lettuce and sauté 2-3 additional minutes, until softened.
  • Add the tomato-chili mixture and cook for 3 minutes, stirring constantly to incorporate.
  • Add the shredded chicken and bring mixture to a simmer. Simmer, uncovered, until most of the liquid has cooked off, about 10-15 minutes. Season with salt and pepper to taste.
  • Serve on warm corn tortillas with sliced avocado.
  • Enjoy!

Nutrition Facts : Calories 789 calories, Carbohydrate 66 grams, Fat 42 grams, Fiber 13 grams, Protein 38 grams, Sugar 13 grams

TINGA DE POLLO TACOS



Tinga de Pollo Tacos image

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

1 pound chicken, boneless and skinless, breast, thighs, or a combo
2 pinches fine sea salt
1/2 large white onion
1 clove garlic
4 sprigs cilantro or parsley
1/4 cup safflower oil, or other neutral oil
2 medium white onions, slivered
6 ripe plum tomatoes, halved, or about 14 ounces canned whole tomatoes, drained
4 cloves garlic
2 chipotle peppers, from canned chipotles in adobo
1 cup chicken stock
Fine sea salt, to taste, 2-3 teaspoons
8 corn tortillas, preferably freshly made, see Homemade Corn Tortillas recipe video
1 ripe avocado
fine sea salt

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.

TINGA DE POLLO (CHICKEN WITH CHIPOTLE AND ONIONS)



Tinga de Pollo (Chicken with Chipotle and Onions) image

Guadalupe Moreno runs Mi Morena, a tacos de guisado business in the Bay Area, where a number of saucy fillings and toppings are used to mix and match tacos to order. She shared her recipe for tinga de pollo with Leticia Landa and Caleb Zigas for their cookbook "We Are La Cocina." Ms. Moreno's tinga de pollo works perfectly in tacos and also on top of crisp tostadas with lettuce and salsa, inside quesadillas or as a tamal filling. It's a great way to use up any leftover cooked chicken (just skip straight to step 2), whether pulled from a roast or poached bird, or grocery-store rotisserie.

Provided by Tejal Rao

Categories     project, main course

Time 1h

Yield 4 servings (about 3 cups)

Number Of Ingredients 10

2 pounds bone-in chicken legs, breasts or a combination
1/2 medium white onion
1 celery stalk, cut into 2-inch pieces
2 small carrots, cut into 2-inch pieces
1/4 cup vegetable oil
1 medium white onion, halved and thinly sliced
3/4 cup canned crushed tomatoes
3 chipotles in adobo with sauce (1/3 cup)
2 garlic cloves, peeled
Salt and freshly ground black pepper

Steps:

  • Cook the chicken: Combine the chicken, onion, celery and carrots in a large saucepan and add 4 cups cold water. Add more water if needed to cover the solids. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook until the chicken is very tender and falling off the bones, about 45 minutes.
  • Transfer the chicken to a bowl. When cool enough to handle, discard the skin and bones, then pull the meat into very fine shreds. Strain the broth and reserve for Tamales de Pollo or another use.
  • While the chicken cooks, make the sauce: Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. While the onion cooks, puree the tomatoes, chipotles and garlic in a blender until smooth. Add to the pan and bring to a boil. Reduce the heat to simmer. Cook, stirring occasionally, until the sauce thickens, 2 to 3 minutes.
  • Add the chicken to the sauce and gently fold to evenly coat and heat through. Season to taste with salt and pepper and serve immediately or cool to room temperature to use a filling for Tamales de Pollo.

CHICKEN TINGA TACOS



Chicken Tinga Tacos image

Provided by Valerie Bertinelli

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 20

1 tablespoon canola oil
1 small yellow onion, chopped
2 chipotles in adobo, finely chopped
2 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
One 10-ounce can diced tomatoes and green chiles
1 cup chicken stock
1 rotisserie chicken, shredded
Charred corn tortillas, for serving
Cotija cheese
Fresh cilantro leaves
Pickled Shallots and Red Onions (recipe follows)
Salsa
1/2 cup distilled white vinegar
2 tablespoons sugar
Kosher salt
1 small red onion, thinly sliced
1 shallot, thinly sliced

Steps:

  • Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until they begin to soften, about 3 minutes. Add the chipotles, garlic, cumin, salt and cayenne and saute until fragrant, about 1 minute. Stir in the tomatoes and stock and cook until they begin to simmer, about 2 minutes. Turn off the heat and carefully ladle the sauce into a heat-safe blender. Puree until smooth. Pour the sauce back into the pan over medium heat and add the chicken, stirring to incorporate the chicken into the sauce. Cook until the sauce has thickened, about 5 minutes. Serve with tortillas and desired toppings.
  • Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.

Tips:

  • To make the chicken tinga tacos more flavorful, use a combination of dried ancho and guajillo chiles. These chiles provide a smoky and slightly sweet flavor.
  • Be sure to toast the chiles before using them. This helps to bring out their flavor and aroma.
  • If you don't have any chipotle peppers in adobo sauce, you can substitute 1 teaspoon of ground chipotle pepper.
  • If you want to make the chicken tinga tacos ahead of time, you can cook the chicken and sauce up to 3 days in advance. Just store the chicken and sauce in separate containers in the refrigerator.
  • When you're ready to serve, simply reheat the chicken and sauce and assemble the tacos.

Conclusion:

Chicken tinga tacos are a delicious and easy-to-make Mexican dish. They're perfect for a casual meal or a party. With a few simple ingredients and a little bit of time, you can make this tasty dish that your family and friends will love. So, what are you waiting for? Give chicken tinga tacos a try today!

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