Tinga de Pollo (Chipotle Chicken Tinga)

Name: Tinga de Pollo (Chipotle Chicken Tinga)
Total time: 45 min
Yield: 4
Cuisine: Mexican (Poblano)
Ingredients: 600 g Chicken thighs or breast; 200 g White onion; 15 g Garlic; 500 g Ripe tomatoes; 2 Chipotles in adobo; 1 Bay leaf; 2 g Dried Mexican oregano; 30 ml Oil; 6 g Salt; 8 Tostadas, to serve; 1 Avocado, to serve

Puebla's smoky shredded chicken: onions cooked down to sweetness, then a tomato and chipotle-in-adobo sauce reduced onto poached chicken until every strand is stained deep red and gently spicy. Piled onto tostadas.

Nguồn

Công thức của Puebla home kitchens · 🏺 Truyền thống

Puebla, Mexico — Tinga is a Mexican dish of shredded meat — most often chicken — in a sauce of tomato, onion and chipotle chilies in adobo. It is associated with the state of Puebla and usually served over a tostada or crusty roll.

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Các bước

Poach the chicken in salted water with the bay leaf for about 20 minutes, until cooked through. Lift out, reserve the broth, and shred the meat once cool enough to handle.
Blend the tomatoes, chipotles, adobo sauce and garlic into a smooth purée. Set it aside.
Heat the oil in a wide pan and cook the sliced onion over medium heat for 8–10 minutes, stirring, until soft, golden and sweet — not browned and bitter.
💡 Give the onions their full time here. Sweet, well-cooked onions are the backbone of tinga; rushing them leaves the dish sharp and one-dimensional.
Pour in the tomato-chipotle purée and add the oregano. Simmer 8–10 minutes until it darkens, thickens and no longer tastes raw.
Fold in the shredded chicken and a splash of the reserved broth. Cook 5 more minutes, stirring, until the sauce clings to the meat and the pan is nearly dry. Taste and salt.
💡 Tinga should be moist but not soupy — the sauce coats the chicken rather than pooling. If it looks wet, cook it down another minute; if it's dry, loosen it with a spoon of broth.
Pile the tinga onto crisp tostadas and top with avocado. If you like, add a smear of refried beans under the tinga and a spoon of crema over it (the crema makes it no longer dairy-free).

💡 Mẹo

Chipotles in adobo are smoked, dried jalapeños in a tangy sauce, sold in small tins. They keep for weeks in the fridge once opened — freeze leftovers in single-chili portions so you never open a tin just for two.
Tinga is a filling, not just a taco topping. The same pot fills tostadas, tacos, quesadillas, sopes and molletes, or serves over rice — make a double batch and eat it three different ways in a week.