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.
MEXICAN TINGA
This is an authentic Mexican favorite! Shredded chicken and onions simmered in a thick chipotle sauce served on crunchy tostadas.
Provided by Fredda O.
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.
- To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.
Nutrition Facts : Calories 402.4 calories, Carbohydrate 20.5 g, Cholesterol 91.4 mg, Fat 20 g, Fiber 2.3 g, Protein 33.6 g, SaturatedFat 5.7 g, Sodium 395.5 mg, Sugar 2.7 g
CHICKEN TINGA TACOS (TINGA DE POLLO) RECIPE BY TASTY
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
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
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
TINGA POBLANA DE POLLO
Serve this on top of a crisp tostada or as a filling for tacos. Would make a nice appetizer served in mini taco shells.
Provided by Karen From Colorado
Categories Stew
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Over a medium heat, bring the chicken, salt, pepper and garlic powder, with water to cover, to a simmer for 20 minutes.
- Remove from heat and allow the chicken to cool in the water, until you are able to handle it.
- Remove the skin and coarsely shred the meat; set aside.
- Over a high heat, in a sauté pan, char and blister tomatoes on all sides. Do not use oil.
- Remove from heat and add the chicken stock and chipotles.
- Cool; pour into a blender, puree until smooth; Set aside.
- Put the chorizo and onions in a stockpot, cook over medium heat.
- When the chorizo releases some of its oil, add the diced potatoes; reduce heat to low; cook until the potatoes have browned and slightly tender.
- Add cumin, oregano, pepper, shredded chicken and the pureed tomato mixture; simmer 10 minutes.
- Add salt to taste.
- Serve in deep bowls, top with avocado and cheese, with a side of corn tortillas and Mexican beer.
Nutrition Facts : Calories 752.5, Fat 42.2, SaturatedFat 12.4, Cholesterol 143.3, Sodium 1202.5, Carbohydrate 52.6, Fiber 8.5, Sugar 9.6, Protein 41.4
TAMALES DE POLLO (CHIPOTLE CHICKEN TAMALES)
Guadalupe Moreno's tinga de pollo makes for a delicious filling in this tamales formula from Alicia Villanueva of Alicia's Tamales Los Mayas in Hayward, Calif. Ms. Villanueva shared her recipe with Leticia Landa and Caleb Zigas for their cookbook "We Are La Cocina." Her tamales are made with corn masa flour that's softened and flavored at the same time with both fat and broth. The recipe is a project, but once you've done the work of preparing the husks, filling and masa, the process of filling and wrapping the tamales goes quickly.
Provided by Tejal Rao
Categories project
Time 4h15m
Yield 12 to 16 tamales
Number Of Ingredients 7
Steps:
- Place the corn husks in a large bowl and add enough warm water to cover. Weigh down with a plate if needed and soak until softened, at least 1 hour and up to 3 hours.
- Meanwhile, whisk the harina de maíz nixtamalizado, salt and baking powder in a large bowl. Add the lard and rub into the dry ingredients with your fingers until thoroughly incorporated and the mixture is sandy. Add 2 1/2 cups broth, 1/2 cup at a time, and mix and knead in each addition with your hands until fully incorporated before adding the next. The dough should be soft and tacky but not sticky. If needed, continue adding broth 1/4 cup at a time, kneading well after each addition.
- To assemble a tamal, remove a husk from the water and pat dry. Use your fingers or a palette knife to spread a handful of masa (about 1/4 cup) in the center of the husk, covering about two-thirds of the husk with masa about 1/4-inch thick. Leave at least 3 inches clear at the pointed end and at least an inch on the other sides. Put 1 heaping spoonful of the chicken tinga filling lengthwise down the center of the masa. Wrap by bringing the right side of the dough over the filling and folding in half. Continue rolling tightly to the long end of the husk, then fold the pointed bottom end over the tamal towards the open top. Set aside folded ends down. Repeat with the remaining ingredients.
- Prepare a large steamer by setting a steamer insert or rack above gently boiling water. Stack the tamales flat seam side down on the insert, leaving an empty space in the center. Cover with remaining husks, then the lid. Steam, replenishing the water as needed, until the tamales are firm and the masa comes away easily from the husk, about 45 to 55 minutes. Remove from the heat and keep warm in the steamer until ready to serve. Steamed and cooled tamales can be wrapped individually and frozen for up to 3 months. Thaw overnight in the refrigerator and steam until heated through to serve.
More about "tinga de pollo recipes"
EASY TINGA DE POLLO (CHICKEN TINGA) - THE ANTHONY KITCHEN
From theanthonykitchen.com
4.6/5 (11)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
3.4/5 (16)Category EntreeCuisine MexicanTotal Time 50 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.
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