Tinga de Pollo
Tinga de pollo is a flavorful Mexican dish featuring tender, shredded chicken simmered in a rich, smoky sauce infused with spices. This vibrant recipe is perfect for taco nights or casual gatherings, making every bite a fiesta for your taste buds. With simple ingredients and easy-to-follow steps, even novice cooks can master this delicious meal that promises to impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 4 servings 1x
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 1 medium yellow onion, diced
- 1 can (14.5 oz) diced tomatoes
- 2 chipotle peppers in adobo sauce, chopped
- 2 tsp cumin powder
- 1 cup chicken broth
- Fresh cilantro for garnish
- Corn or flour tortillas
Instructions
- In a large pot, cover chicken breasts with water or chicken broth. Bring to a boil, then simmer for about 20 minutes until fully cooked.
- While the chicken cooks, heat oil in a skillet over medium heat. Sauté diced onions and minced garlic until translucent (about 5 minutes).
- Stir in diced tomatoes, chipotle peppers, and cumin powder into the skillet. Cook until thickened (approximately 10 minutes).
- Remove cooked chicken from the pot and shred it using two forks.
- Add shredded chicken to the skillet and mix well with tomato-chipotle mixture; add reserved broth if necessary. Simmer for another 10 minutes.
- Warm tortillas in a skillet and fill with tinga de pollo. Top with fresh cilantro before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 530mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg