Shredded Chicken Tacos Tinga De Pollo Recipes

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TINGA DE POLLO TACOS



Tinga de Pollo Tacos image

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

1 pound chicken, boneless and skinless, breast, thighs, or a combo
2 pinches fine sea salt
1/2 large white onion
1 clove garlic
4 sprigs cilantro or parsley
1/4 cup safflower oil, or other neutral oil
2 medium white onions, slivered
6 ripe plum tomatoes, halved, or about 14 ounces canned whole tomatoes, drained
4 cloves garlic
2 chipotle peppers, from canned chipotles in adobo
1 cup chicken stock
Fine sea salt, to taste, 2-3 teaspoons
8 corn tortillas, preferably freshly made, see Homemade Corn Tortillas recipe video
1 ripe avocado
fine sea salt

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.

SHREDDED CHICKEN TACOS



Shredded Chicken Tacos image

Tinga de Pollo Recipe: For an easy, delicious taco night, try these Shredded Chicken Tacos. The chicken filling, also known as Tinga de Pollo in Mexico - especially the Puebla region - is made by slowly cooking chicken breasts in a seasoned tomato-and-chile-sauce to make them super tender and extra tasty. Wrap the chicken tinga filling in warm corn tortillas and sprinkle on your favorite toppings for an easy, fun taco night.

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 15

2 can (8 oz.) GOYA® Tomato Sauce
2 tsp. GOYA® White Distilled Vinegar
2 tsp. GOYA® Minced Garlic
31/2 tsp. ancho chili powder
1 tsp. GOYA® Ground Cumin
2 tsp. GOYA® Oregano Leaf
1/2 tsp. sugar
2 tbsp. GOYA® Extra Virgin Olive Oil
2 lbs. bone-in, skin-on chicken breasts
GOYA® Adobo with Pepper, to taste
1 pkt. (10 oz.) GOYA® Corn Tortillas, warmed
GOYA® Hot Sauce
1/4 cup finely chopped white onions
1 lime, cut into wedges
2 tbsp. coarsely chopped fresh cilantro

Steps:

  • 1. In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with adobo; set aside. 2. Heat oil in large skillet over medium-high heat. Season chicken with adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes. 3. Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more. 4. Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.

SHREDDED CHICKEN TACOS (TINGA DE POLLO)



Shredded Chicken Tacos (Tinga De Pollo) image

Make and share this Shredded Chicken Tacos (Tinga De Pollo) recipe from Food.com.

Provided by gailanng

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 19

2 lbs boneless skinless chicken thighs, trimmed
salt and pepper
2 tablespoons canola oil or 2 tablespoons vegetable oil
1 onion, halved and sliced thin
3 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 (14 1/2 ounce) can fire-roasted diced tomatoes
1/2 cup chicken broth
2 tablespoons minced canned chipotle chile in adobo sauce plus 2 teaspoons adobo sauce
1/2 teaspoon brown sugar
salt and pepper (to taste)
1 teaspoon grated lime zest plus 2 tablespoons juice
12 (6 inch) corn tortillas, warmed
1 avocado, halved, pitted, and cut into 1/2-inch pieces
2 ounces Cotija cheese (1/2 cup) or 2 ounces feta cheese, crumbled (1/2 cup)
6 green onions, minced (green tops)
minced fresh cilantro
lime wedge

Steps:

  • FOR THE CHICKEN: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over medium-high heat until shimmering. Add half of chicken and brown on both sides, 3 to 4 minutes per side. Transfer to large plate. Repeat with remaining chicken.
  • Reduce heat to medium, add remaining 1 tablespoon oil to now-empty pot, and heat until shimmering. Add onion and cook, stirring frequently, until browned, about 5 minutes. Add garlic, cumin and cinnamon; cook until fragrant, about 1 minute. Add tomatoes, broth, chipotle with adobo sauce and brown sugar; bring to boil, scraping up any browned bits.
  • Return chicken to pot, reduce heat to medium-low, cover and simmer until meat registers 195 degrees, 15 to 20 minutes, flipping chicken after 5 minutes. Transfer chicken to cutting board.
  • Transfer cooking liquid to blender and process until smooth, 15 to 30 seconds. Return sauce to pot. When cool enough to handle, use two forks to shred chicken into bite-size pieces. Return chicken to pot with sauce. Cook over medium heat, stirring frequently, until sauce is thickened and clings to chicken, about 10 minutes. Stir in lime zest and juice. Season with salt and pepper to taste.
  • THE REST: Spoon chicken into center of each warm tortilla and serve, passing avocado, Cotija, green onions, cilantro and lime wedges separately.

Nutrition Facts : Calories 448.3, Fat 20.1, SaturatedFat 4.7, Cholesterol 135.8, Sodium 331.2, Carbohydrate 31.4, Fiber 6.9, Sugar 4.5, Protein 36.9

CHICKEN TINGA TACOS (TINGA DE POLLO) RECIPE BY TASTY



Chicken Tinga Tacos (Tinga De Pollo) Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, garlic, whole cloves, tomatoes, chipotle peppers in adobo sauce, chicken stock, cumin, nutmeg, vegetable oil, white onions, chorizo, iceberg lettuce, kosher salt, black pepper, avocados, corn tortillas

Provided by Scott Loitsch

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

2 boneless, skinless chicken breasts
6 cloves garlic, 4 minced, 2 smashed
2 whole cloves
2 tomatoes
5 chipotle peppers in adobo sauce
½ cup chicken stock
2 teaspoons cumin
½ teaspoon nutmeg
2 tablespoons vegetable oil
2 white onions, halved and sliced
¼ lb chorizo
1 head iceberg lettuce, shredded
kosher salt
black pepper, freshly ground
2 avocados, sliced
12 corn tortillas

Steps:

  • Place chicken in a saucepan over medium heat with enough water to cover by 1 inch (3 cm).
  • Add the smashed garlic and cloves. Simmer until the chicken is cooked through, 12-15 minutes.
  • Remove the chicken from the pot, cool slightly, then shred with two forks.
  • Place a cast-iron skillet over medium-high heat, until smoking.
  • Add the tomatoes and roll slowly around until blackened on all sides, about 6 minutes.
  • Add the seared tomatoes to a blender with chipotle peppers, chicken stock, cumin, and nutmeg. Blend until smooth.
  • Heat the vegetable oil in a large pot over medium-high heat. Add the garlic, onions, and chorizo. Cook 2-3 minutes until the onions have softened and the chorizo has rendered a little fat.
  • Add the lettuce and sauté 2-3 additional minutes, until softened.
  • Add the tomato-chili mixture and cook for 3 minutes, stirring constantly to incorporate.
  • Add the shredded chicken and bring mixture to a simmer. Simmer, uncovered, until most of the liquid has cooked off, about 10-15 minutes. Season with salt and pepper to taste.
  • Serve on warm corn tortillas with sliced avocado.
  • Enjoy!

Nutrition Facts : Calories 789 calories, Carbohydrate 66 grams, Fat 42 grams, Fiber 13 grams, Protein 38 grams, Sugar 13 grams

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