Best 4 Tinga De Pollo Tacos Recipes

EASY TINGA DE POLLO (CHICKEN TINGA TACOS WITH ROTISSERIE CHICKEN)

Steps:

• Heat oil in a deep skillet or saucepan over medium-high heat. Once hot add onion and garlic. Cook until onion is translucent. Add in oregano and cumin. Cook, stirring constantly, for 30 seconds.
• Add in chipotles in adobo, fire roasted tomatoes, chicken broth and salt. Bring to a simmer. Using an immersion blender (or regular blender/food processor) carefully blend ingredients until mostly smooth. This is a personal preference so go as smooth as you like. If using a blender or food processor add the sauce back into the skillet.
• Add in shredded chicken and stir to coat in sauce. Allow to warm through.
• To serve: On tostadas with a thin layer of beans, in a taco shell, over rice, or in a Mexican bowl. Layer on your favorite toppings and enjoy!
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CHICKEN TINGA TACOS (TINGA DE POLLO) RECIPE BY TASTY

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!

TINGA DE POLLO (CHICKEN WITH CHIPOTLE AND ONIONS)

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.

SHREDDED CHICKEN TACOS (TINGA DE POLLO)

Steps:

• FOR THE CHICKEN: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over medium-high heat until shimmering. Add half of chicken and brown on both sides, 3 to 4 minutes per side. Transfer to large plate. Repeat with remaining chicken.
• Reduce heat to medium, add remaining 1 tablespoon oil to now-empty pot, and heat until shimmering. Add onion and cook, stirring frequently, until browned, about 5 minutes. Add garlic, cumin and cinnamon; cook until fragrant, about 1 minute. Add tomatoes, broth, chipotle with adobo sauce and brown sugar; bring to boil, scraping up any browned bits.
• Return chicken to pot, reduce heat to medium-low, cover and simmer until meat registers 195 degrees, 15 to 20 minutes, flipping chicken after 5 minutes. Transfer chicken to cutting board.
• Transfer cooking liquid to blender and process until smooth, 15 to 30 seconds. Return sauce to pot. When cool enough to handle, use two forks to shred chicken into bite-size pieces. Return chicken to pot with sauce. Cook over medium heat, stirring frequently, until sauce is thickened and clings to chicken, about 10 minutes. Stir in lime zest and juice. Season with salt and pepper to taste.
• THE REST: Spoon chicken into center of each warm tortilla and serve, passing avocado, Cotija, green onions, cilantro and lime wedges separately.