Tinga de Pollo
Tinga de Pollo is a delightful Mexican dish featuring tender, shredded chicken simmered in a smoky, spicy tomato sauce. Served on warm corn tortillas and topped with fresh avocado and zesty lime, this dish is perfect for any gathering. Its rich flavors and vibrant colors make it a crowd-pleaser, ensuring everyone around the table will enjoy every bite. Easy to prepare and incredibly satisfying, Tinga de Pollo is not just a meal; it’s an experience filled with warmth and joy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 large yellow onion, sliced
- 1 (14 oz) can fire-roasted tomatoes
- 2 chipotle peppers in adobo sauce, chopped
- 1 cup chicken broth
- 8 corn tortillas
- ½ cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Chicken: Place chicken breasts in a pot of salted water. Simmer over medium heat for about 20 minutes until cooked through. Remove and shred.
- Sauté Aromatics: In a skillet, heat olive oil over medium heat. Sauté onions until soft, then add minced garlic until fragrant.
- Add Tomatoes and Chipotle: Stir in fire-roasted tomatoes and chipotle peppers. Cook for 5 minutes.
- Combine: Add shredded chicken back into the skillet with chicken broth. Mix well and simmer for another 10 minutes.
- Serve: Warm tortillas on a skillet or in foil. Fill each tortilla with tinga de pollo, top with cilantro, and serve with lime wedges.
Nutrition
- Serving Size: 2 tacos (approx. 200g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg