Tinga de Pollo is shredded cooked chicken in a mild chipotle-tomato sauce. This popular Mexican dish is easy to prepare and uses easy-to-find ingredients. Serve over rice or in tostadas or tortillas with fresh toppings of onion, cilantro and queso fresco.
10m
PREP TIME
30m
COOK TIME
112
CALORIES
10
INGREDIENTS
Tinga de Pollo is shredded cooked chicken in a mild chipotle-tomato sauce. This popular Mexican dish is easy to prepare and uses easy-to-find ingredients. Serve over rice or in tostadas or tortillas with fresh toppings of onion, cilantro and queso fresco.
10m
PREP TIME
30m
COOK TIME
112
CALORIES
10
INGREDIENTS
Ingredients 12 Servings
- 1 pound plum tomatoes, cored
- 1/2 pound tomatillos, husks removed
- 1 chipotle pepper in adobo sauce
- 2 tablespoons vegetable oil
- 1 large white onion, thinly sliced
- 3 medium garlic cloves, minced
- 1/2 teaspoon El Guapo® Ground Oregano (Oregano Molido)
- 1/2 teaspoon salt
- 1/4 teaspoon El Guapo® Ground Black Pepper (Pimienta Negra Molida)
- 4 cups shredded cooked chicken
INSTRUCTIONS
- 1 Place tomatoes and tomatillos in medium saucepan. Add enough water to cover. Bring to boil on medium-high heat. Reduce heat to medium; simmer about 15 minutes until softened but not bursting. Drain. Place tomatoes and tomatillos in blender container. Add chipotle pepper. Blend until smooth. Set aside.
- 2 Heat oil in medium saucepan on medium heat. Add onion; cook 5 minutes until softened. Stir in garlic; cook 30 seconds until fragrant. Stir in tomato mixture, oregano, salt, pepper and chicken. Cook 10 minutes, stirring occasionally, until thickened.
- 3 Serve over rice, tostadas or in warmed tortillas, topped with chopped onion, cilantro and queso fresco, if desired.
NUTRITION INFORMATION
(per Serving)
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