Description
Chicken Tinga is a staple meat choice for tacos, enchiladas, tostadas and many more Mexican dishes. Here is an easy recipe to make Tinga de Pollo at home.
Ingredients
Units
Scale
- 4 Chicken Thighs
- 1 Chopped onion
- 4 Garlic Cloves
- 1 Carrot, Chopped
- 1 tsp Salt
- Water to cover in the pot
SAUCE:
- 1 lb tomatoes
- 3 dried chiles (Guajilla or Pasilla)
- 2 Chipotle Chiles in Adobo Sauce
- Several Garlic Cloves
- 1 tsp Thyme
- 1 tsp Cumin
- 1 tsp Mexican Oregano
- Carrots From the Chicken
- 1 cup Chicken Broth
TINGA
- Bacon grease
- 2 Onions, Diced small
- 3 Cloves Garlic, chopped
- Shredded Chicken
- 3/4 tsp Cumin
- Sauce
Instructions
- Put the chicken, onion, garlic, carrot and salt in a stock pot. Add water to cover. Bring to a boil on burner over medium high heat. Reduce heat to a simmer and cook for 30 minutes. Remove the chicken to a plate and strain off the broth, reserving the carrots. Discard the rest of the solids. Shred the chicken.
- Remove the seeds from the guajillo chiles and tear them into small pieces.
- Chop the tomatoes into quarters.
- Put the tomatoes and chiles in a pan and add 1/2 cup water. Cook over medium high heat for 15 minutes. The chiles should be softened, the tomatoes cooked and extra water evaporated.
- Put the tomatoes and chiles in a blender. Add the Add the carrots from the chicken broth, garlic, chipotles, spices, and one cup of chicken broth. Blend until smooth.
- Dice 2 onions into a small dice. Heat bacon fat, lard or oil in a stockpot. When the oil is hot, add the onions. Cook for 15 minutes until the onions are translucent and softened.
- Add the shredded chicken and 3/4 tsp of cumin.
- Add the sauce from the blender and stir it all together thoroughly. Cook on low heat, stirring frequently, for about an hour until it reaches the desired consistency.
Notes
If you already have shredded chicken and chicken stock you can skip step 1 but you should boil a carrot and add it to step 4.
