Tinga De Pollo

Recipe by COOKGIRl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 16mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    large ripe tomatoes
  • 5
    chipotle chilies en adobo sauce (can reduce amount to your preference)
  • 12
    cup chicken stock
  • 2
    teaspoons cumin powder
  • 12
    teaspoon freshly ground nutmeg
  • 2
    tablespoons vegetable oil or 2 tablespoons grapeseed oil
  • 4
    large garlic cloves, finely minced
  • 1 -2
    medium white onion, thinly sliced into crescents
  • 4 -6
    cups shredded cooked chicken
  • salt and pepper, to taste
  • tostadas (tortillas or sopes)
  • Mexican crema (or substitute)
  • iceberg lettuce, shredded (or romaine)
  • queso fresco, crumbled
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DIRECTIONS

  • Heat a skillet up on high heat until a drop of water sizzles on contact.
  • Add tomatoes and roasts, turning several times, until blackened on all sides. (This can also be accomplished in the oven.).
  • Remove tomatoes and let sit until cool to touch. Cut into chunks and remove seeds if desired. Add to a blender with the chilies in adobo sauce, chicken stock, cumin and nutmeg. Blend until smooth.
  • In a large skillet, heat oil over medium-high heat. When hot, add garlic and onions; saute 2-3 minutes until softened.
  • Add tomato-chile mixture and stir for 3 minutes to heat through.
  • Reduce heat to medium; add shredded chicken and simmer uncovered until most of the liquid has evaporated, approximately 8-10 minutes. Season with salt and pepper to taste.
  • Preparing the tostadas: Take a tostada and spread a little bit of crema mexicana on it. Top with the prepared tinga mixture, shredded lettuce and queso fresco.
  • Other topping suggestions: homemade refried beans, fresh cilantro, avocado, etc.
  • Servings are estimated.
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