TINGA DE POLLO TACOS
Tinga de pollo, or shredded chicken, is a classic taco filling beloved for its flavorful sauce and simple preparation-in fact, it's a great way to use up leftover chicken! (Note: You may want to use tortillas from Chef Cámara's Homemade Corn Tortillas recipe on Panna.)
Provided by Gabriela Cámara
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Poach chicken: In a saucepan, add chicken and enough water to cover by 1 inch. Add 2 pinches salt, onion, garlic, and cilantro. Bring to a boil, then reduce to a simmer and cook until opaque and cooked through, 20-30 minutes. Meanwhile, make Tinga Sauce.
- Tinga Sauce: In a Dutch oven, heat oil over medium-high heat until smoking, 2 minutes. Add the onions (you should hear a sizzle when they hit the pan). Stir until lightly caramelized, 20 minutes. Meanwhile, place tomatoes, peeled garlic cloves, chipotle peppers, and chicken stock in a blender. Purée on medium speed until smooth, 30 seconds; then add tomato mixture to the onions. Stir and simmer, 5 minutes.
- Remove chicken from poaching liquid. When cool enough to handle, shred by hand and add to Tinga Sauce. Check for seasoning, and add salt to taste (Chef Cámara adds 2-3 teaspoons). Simmer, 5 more minutes.
- Assembly: Divide Chicken Tinga evenly among the tortillas. Garnish each with an avocado slice and a sprinkle of sea salt before serving.
TINGA DE POLLO (CHICKEN HASH)
Provided by Food Network
Yield 4 servings as a main dish; mor
Number Of Ingredients 10
Steps:
- Heat a griddle or cast-iron skillet over high heat until a drop of water sizzles on contact. Roast the tomatoes, turning several times, until blackened on all sides. Let sit until cool enough to touch. Working over a bowl to catch any juices, peel off the black skin. Seed the tomatoes, chop the flesh roughly, and set aside. In a blender or food processor fitted with the steel blade, puree the chipotle chiles and the sauce that clings to them with the water or stock. Set aside. In a large skillet, heat the oil over high heat until very hot but not quite smoking. Add the garlic and onion and cook, stirring, 2 to 3 minutes. Add the tomatoes, cumin, nutmeg, and pureed chipotles and cook, stirring, another 3 minutes. Reduce the heat to medium; add the shredded meat, and simmer, uncovered, until most of the liquid has evaporated, about 10 minutes. Season with salt and pepper and serve at once.
TINGA DE POLLO (CHICKEN WITH CHIPOTLE AND ONIONS)
Guadalupe Moreno runs Mi Morena, a tacos de guisado business in the Bay Area, where a number of saucy fillings and toppings are used to mix and match tacos to order. She shared her recipe for tinga de pollo with Leticia Landa and Caleb Zigas for their cookbook "We Are La Cocina." Ms. Moreno's tinga de pollo works perfectly in tacos and also on top of crisp tostadas with lettuce and salsa, inside quesadillas or as a tamal filling. It's a great way to use up any leftover cooked chicken (just skip straight to step 2), whether pulled from a roast or poached bird, or grocery-store rotisserie.
Provided by Tejal Rao
Categories project, main course
Time 1h
Yield 4 servings (about 3 cups)
Number Of Ingredients 10
Steps:
- Cook the chicken: Combine the chicken, onion, celery and carrots in a large saucepan and add 4 cups cold water. Add more water if needed to cover the solids. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook until the chicken is very tender and falling off the bones, about 45 minutes.
- Transfer the chicken to a bowl. When cool enough to handle, discard the skin and bones, then pull the meat into very fine shreds. Strain the broth and reserve for Tamales de Pollo or another use.
- While the chicken cooks, make the sauce: Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. While the onion cooks, puree the tomatoes, chipotles and garlic in a blender until smooth. Add to the pan and bring to a boil. Reduce the heat to simmer. Cook, stirring occasionally, until the sauce thickens, 2 to 3 minutes.
- Add the chicken to the sauce and gently fold to evenly coat and heat through. Season to taste with salt and pepper and serve immediately or cool to room temperature to use a filling for Tamales de Pollo.
TINGA DE POLLO
Make and share this Tinga De Pollo recipe from Food.com.
Provided by Salvador Vilchis
Categories One Dish Meal
Time 1h25m
Yield 30 tacos, 6 serving(s)
Number Of Ingredients 8
Steps:
- Fry the longaniza in hot oil.
- Add onions and stir until onions are transparent.
- Add tomatoes and one chipotle pepper.
- Once the sauce has simmered for a couple of minutes, add the chicken and cook fon 10 more minutes.
- If the Tinga seems dry, add some of the chicken stock from the breasts, sauce must be thick.
- Serve on a platter and garnish with slices of the chipotle pepper, avocado and lettuce.
- Enjoy!
Nutrition Facts : Calories 781.1, Fat 58.1, SaturatedFat 16.5, Cholesterol 147.4, Sodium 969.5, Carbohydrate 17.4, Fiber 4.7, Sugar 6.4, Protein 47.2
More about "tinga de pollo recipes"
EASY TINGA DE POLLO (CHICKEN TINGA) - THE ANTHONY KITCHEN
From theanthonykitchen.com
4.5/5 (27)Total Time 1 hr 5 minsCategory Dinner, Main CourseCalories 284 per serving
- Add oil to a large frying pan (you'll need one with a lid) or a Dutch oven over medium-high heat and allow to come to temperature. Add the onion and sauté for about 5 minutes, just until softened. Add the garlic and saute 1 minute more. Remove from the heat.
- Add the crushed tomatoes, chipotle peppers, salt, cumin, pepper, oregano, and paprika to a blender or a food processor fitted with the blade attachment. Add the softened onion and garlic as well, secure the lid, and process until smooth.
- Pour the sauce into the pan and turn the heat to medium-high. Once the sauce has reached a simmer, add the chicken breasts. Cover with the lid slightly ajar and reduce the heat (as necessary) to maintain a simmer.
- Allow the chicken to simmer for 45-50 minutes, turning the breasts about half-way through the cooking process. Do not allow the bottom to burn.
HOW TO MAKE TINGA DE POLLO: AUTHENTIC CHICKEN TINGA …
From masterclass.com
Estimated Reading Time 4 mins
- 1. Thinly slice a white onion and sauté in olive oil in a large skillet over medium heat, about 10–15 minutes.
- 2. Meanwhile, roughly chop the chipotle chiles and add them to a blender or food processor with the adobo sauce from the can (use more sauce for more spice, less for a milder sauce), diced tomatoes, kosher salt, Mexican oregano, cumin, black pepper, minced garlic cloves, and chicken stock. Purée until smooth. Once the sliced onions have softened, add them to the sauce. Bring to a boil, then reduce to low heat and simmer until flavors have melded.
- 3. Add chicken breasts and simmer until cooked through and tender, about 25–35 minutes. Remove the chicken and set aside to cool slightly.
- 4. Once the chicken is cool enough to handle, use a fork or your hands to shred the meat. Meanwhile, increase the skillet to medium-high heat and reduce the sauce slightly.
TINGA DE POLLO (SLOW-COOKER CHICKEN TINGA) RECIPE
From thespruceeats.com
AUTHENTIC MEXICAN TINGA DE POLLO (CHICKEN TINGA) - THE …
From thebossykitchen.com
BEST CHICKEN TINGA (TINGA POBLANA DE POLLO) RECIPE - HOW …
From 177milkstreet.com
SHREDDED CHICKEN TACOS (TINGA DE POLLO) - AMERICA'S …
From americastestkitchen.com
TINGA DE POLLO | EL GUAPO
From mccormick.com
TOP 10 TINGA DE POLLO RECIPE IDEAS AND INSPIRATION
TINGA DE POLLO (CHICKEN TINGA) - SAVORY SUITCASE
From savorysuitcase.com
RECIPE FOR BEEF TINGA , ALSO KNOWN AS "TINGA DE RES"
From foodhousehome.com
TINGA DE POLLO (CHICKEN IN CHIPOTLE-TOMATO SAUCE) - LOS ANGELES …
From latimes.com
TINGA DE POLLO - RULESABOUTRECIPESMEANTTOBEBROKEN.BLOGSPOT.COM
From rulesaboutrecipesmeanttobebroken.blogspot.com
CHICKEN TINGA (TINGA DE POLLO) RECIPE | MYRECIPES
From myrecipes.com
SHREDDED CHICKEN TACOS - GOYA FOODS
From goya.com
TINGA DE POLLO RECIPE | RECIPE POCKET
From recipepocket.com
TINGA DE POLLO (AUTHENTIC CHICKEN TINGA) - MARICRUZ AVALOS
From maricruzavalos.com
CHICKEN TINGA | TINGA DE POLLO RECIPE - TWOSLEEVERS
From twosleevers.com
BEST TINGA DE POLLO RECIPE - HOW TO MAKE CHICKEN TINGA - FOOD52
From food52.com
TINGA DE POLLO - RECIPES | GOYA FOODS
From goya.com
SHREDDED CHICKEN TINGA RECIPE
From msn.com
TINGA DE POLLO (CHICKEN) - RECIPES - ABC RADIO
From abc.net.au
15 CHICKEN TINGA CHIMICHANGA - SELECTED RECIPES
From selectedrecipe.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #poultry #vegetables #mexican #easy #dinner-party #chicken #spicy #one-dish-meal #meat #chicken-breasts #onions #tomatoes #taste-mood #presentation #served-hot #4-hours-or-less
You'll also love