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
Servings: 12
Ingredients
- 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.
