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.
TACOS DE POLLO
These chicken tacos can be simple to prepare, with practice. They are VERY delicious and addicting. In Mexico they are usually served for supper but they make a wonderful light lunch also. This is authentic and made from scratch. The flavorful results are well worth the effort. The salsa and filling can be made a day or two ahead and refrigerated. To simplify things even more you can purchase a rotisserie chicken from the deli instead of poaching your own. Prep time does not include cooking time.
Provided by Alskann
Categories Lunch/Snacks
Time 1h45m
Yield 12 Tacos, 6 serving(s)
Number Of Ingredients 22
Steps:
- TO POACH THE CHICKEN:(or for a short-cut pick up a rotisserie chicken and shred it.).
- Cut the chicken breast in half.
- Put the chicken in a pot, cover with broth. Add water if needed.
- Cover and bring to a simmer.
- Continue simmering until chicken is just tender but not soft, about 25 minutes.
- Set aside to cool in broth.
- When cool, strain and strip the meat from the bone, discard the bone.
- Finish shredding chicken. If desired, you can shred some of the skin into the meat for extra flavor.
- Reserve the broth for other use, saving 3 Tablespoons for taco filling.
- ***While the chicken is poaching, make the SALSA DE JITOMATE DE MICHOACAN:.
- (Chiles and tomatoes can be broiling at the same time).
- Place the chiles under the broiler until slightly charred and blistered; set aside to cool.
- Line a small shallow pan with foil.
- Add whole, unpeeled tomatoes.
- Broil 2-inches from the heat, turning occasionally, until skin blistered and browned and flesh inside is mushy.
- Set aside to cool.
- Place the garlic, chiles, and salt together in food processor or blender.
- Process to a rough paste.
- Gradually add the unpeeled tomatoes; blending well after each addition.
- The sauce will have a rough texture.
- Add the onion and cilantro; stir well.
- TACO FILLING:.
- Heat the oil in a heavy skillet.
- Add onion and chile strips; saute for 1 minute but do not brown.
- Add tomatoes and continue cooking for 3 more minutes, until some of the juice has been absorbed.
- Add the shredded chicken, broth, and salt; cook until the mixture is almost dry and shiny, about 8 minutes.
- Set aside to cool slightly.
- THE TACOS:.
- Place 1/12 of the filling mixture across a corn tortilla; roll up and secure with a toothpick.
- Repeat with remaining tortillas and filling.
- Heat enough oil in a heavy frying pan to cover the bottom liberally, but not deep.
- Place the tacos a few at a time in the hot oil, open part down.
- Fry gently, turning occasionally until the tacos seal.
- Remove the toothpics and pace on serving plate.
- Open each taco slightly and insert some of the sauce, lettuce, creme fraiche, and cheese to taste.
Nutrition Facts : Calories 329.6, Fat 20.6, SaturatedFat 8.3, Cholesterol 40.8, Sodium 1133.1, Carbohydrate 29.1, Fiber 5.2, Sugar 6.6, Protein 9.7
SHREDDED CHICKEN TACOS (TINGA DE POLLO)
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
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
More about "tacos de pollo recipes"
TACOS DE POLLO (CHICKEN TACOS RECIPE) - THE ANTHONY …
From theanthonykitchen.com
5/5 (7)Total Time 30 minsCategory Main CourseCalories 571 per serving
- Pat the chicken dry. With a sharp knife, cut into 1/4" strips. Transfer the chicken to a bowl and drizzle with 1 tablespoon of oil and sprinkle over taco seasoning. Toss until the chicken is evenly coated with the spices.
- Place a large skillet over medium-high heat and add 2 tablespoons of oil. Once the oil has come to temperature, add the chicken and cook for 4 minutes. Turn each strip and cook for 3-4 minutes more. Remove the chicken from the pan, and set aside.
- Reduce the heat to medium. If the skillet appears dry, add the last tablespoon of oil to the skillet. Add the onions and peppers. Sprinkle with Kosher salt and black pepper, and sauté for 5-7 minutes, until softened.
TACOS DE POLLO - TASTE CANADA
From tastecanada.org
Estimated Reading Time 50 secs
TACOS DE POLLO | FROM MUNDO LATINO, SO FINE. I FINALLY ...
From flickr.com
Views 13K
CHICKEN BIRRIA TACOS (BIRRIA DE POLLO) - THE ANTHONY KITCHEN
From theanthonykitchen.com
TACOS DE POLLO - DRESSING FOOD | FOTOGRAFíA GASTRONóMICA Y ...
From dressingfood.es
HOMEMADE- - TACOS DE POLLO ASADO CALORIES, CARBS ...
From frontend.myfitnesspal.com
GABRIELA CáMARA’S FABULOUS TINGA DE POLLO | FOOD GAL
From foodgal.com
RECIPE: TACOS DE POLLO ADOBADO — POCTLI
From poctli.com
CRISP CHICKEN TACOS (TACOS DE POLLO) RECIPE - FOOD NEWS
From foodnewsnews.com
TACOS DE ASADA, AL PASTOR, BIRRIA Y POLLO - ELYAQUILV.COM
From elyaquilv.com
TACOS DE POLLO RECIPE – FOOD FAVORITE
From foodfavorite.netlify.app
TINGA DE POLLO TACOS – FOOD NETWORK KITCHEN
From foodnetwork.com
TACOS DE POLLO - PINTEREST
From pinterest.com
TINGA DE POLLO TACOS | RECIPE WITH VIDEO | KITCHEN STORIES
From kitchenstories.com
TACOS EL POLLO - HOME | FACEBOOK
TACOS DE POLLO : MEXICANFOOD
From reddit.com
RECIPE: TACOS DE POLLO PIBIL – FOOD AESTHETICS BARCELONA
From foodaestheticsbcn.com
COCINA MEXICANA - TACOS DORADOS DE POLLO CALORIES, CARBS ...
From myfitnesspal.com
TACO DE POLLO (CHICKEN) NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
TACOS DE POLLO FáCILES, RECETA PASO A PASO - EL ESPAñOL
From elespanol.com
TACOS DE POLLO CON SALSA ROJA - DRESSING FOOD | FOTOGRAFíA ...
From dressingfood.es
SHREDDED CHICKEN TACOS (GLUTEN-FREE TACOS DE POLLO A LA ...
From notenoughcinnamon.com
TACOS DE POLLO. MEXICAN FOOD RECIPE - YOUTUBE
From youtube.com
CANTINA LAREDO - TACOS DE POLLO CALORIES, CARBS ...
From myfitnesspal.com
WEEKEND RECIPE: SHREDDED CHICKEN TACOS (TINGA DE POLLO ...
From kcet.org
WHAT IS A POLLO TACO? – SOMME2016.ORG
From somme2016.org
FOOD MENU – TEQUILA AND TACOS
From tequilandtacos.ca
GRILLED CHICKEN TACOS RECIPE FOR TACOS DE POLLO ASADO
From grantourismotravels.com
CHICKEN BIRRIA + TACOS (BIRRIA DE POLLO) - MARICRUZ AVALOS ...
From maricruzavalos.com
TACOS DE POLLO - MEXICAN FOOD MEMORIES
From mexicanfoodmemories.co.uk
FOOD | HANGOUT TACOS
From hangouttacos.com
EL BUEN SABOR - TACOS DE POLLO CALORIES, CARBS & NUTRITION ...
From androidconfig.myfitnesspal.com
TACOS DE POLLO – FOOD & RECIPES
From food-reecipes.com
TACOS DE POLLO - FORGET ME NOT ONLINE FORGET ME NOT ONLINE
From forgetmenotonline.org
TACOS EL POLLO MERCED CA - 23 PHOTOS & 18 REVIEWS - FOOD ...
From yelp.ca
VALUE MENU | OUR FOOD | EL POLLO LOCO
From elpolloloco.com
TACOS
From losmachados.com
UNOS RICOS TACOS DE POLLO PARA SACIAR EL HAMBRE | DIDI ...
From mexico.didiglobal.com
TACOS DE POLLO (CHICKEN TACOS RECIPE) - FOOD NEWS
From foodnewsnews.com
TACOS DE POLLO RECIPE – FOOD FAVORITE
From foodfavorite.netlify.app
BEST POLLO ASADO TACOS - HOW TO MAKE POLLO ASADO TACOS
From thepioneerwoman.com
TACOS DE POLLO - HOME - CIUDAD JUáREZ - MENU, PRICES ...
From facebook.com
TACOS DE POLLO - NUDEL UND STRUDEL - COMFORT FOOD FüR GROß ...
From nudelundstrudel.com
FOOD MENU - TACOS CHILANGO
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #lunch #main-dish #poultry #mexican #easy #kid-friendly #chicken #dietary #meat #taste-mood #4-hours-or-less
You'll also love