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.
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 (CHICKEN HASH)
Provided by Food Network
Yield 4 servings as a main dish; mor
Number Of Ingredients 10
Steps:
- Heat a griddle or cast-iron skillet over high heat until a drop of water sizzles on contact. Roast the tomatoes, turning several times, until blackened on all sides. Let sit until cool enough to touch. Working over a bowl to catch any juices, peel off the black skin. Seed the tomatoes, chop the flesh roughly, and set aside. In a blender or food processor fitted with the steel blade, puree the chipotle chiles and the sauce that clings to them with the water or stock. Set aside. In a large skillet, heat the oil over high heat until very hot but not quite smoking. Add the garlic and onion and cook, stirring, 2 to 3 minutes. Add the tomatoes, cumin, nutmeg, and pureed chipotles and cook, stirring, another 3 minutes. Reduce the heat to medium; add the shredded meat, and simmer, uncovered, until most of the liquid has evaporated, about 10 minutes. Season with salt and pepper and serve at once.
TINGA DE POLLO GAVACHO
This is another great recipe I learned while working with some great Mexican cooks. I was told that this dish is pretty authentic, but tends to have more onions and tomatillos than chicken. This recipe make look intimidating, but it;s not. If you don't have dried chilies in your pantry, I recommend you get some. They're great for boosting a home made salsa and for making you own chili powder. If you are unfamiliar with tomatillos, read on. They are kinda like a tomato, but they are greenish and have a paper like outer skin. The flesh is kinda like an apple in texture and sweet/tart in taste. When shopping for them, look for loose outer skin and the flesh should be sticky to the touch. I like to serve this simple, with some jack cheese and small flour tortillas. Throw in a little sour cream for some extra richness, and your well on your way to a nice food coma. This recipe is mild on the heat level, enough that my four year old loved it. You can add more peppers to kick it up if needed. But no matter how you sling it, it's all bueno.
Provided by ROV Chef
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large sauce pan combine the chicken, dried peppers, the can of tomatoes, the chicken broth, and one of the chipotle peppers with 1 tablespoon of the adobo sauce. Bring this to a boil, then simmer over med-high heat until the chicken is done.
- Remove the outer paper skin from the tomatillos and the stem. Core them and dice them. Leave them in big pieces.
- Puree the rest of the chipotles with their sauce.
- French cut the onions, and cook in a large skillet with the butter and the salt. Cook over a medium heat until tender and starting to brown.
- Add the diced tomatillos and and 3 table spoons of the chipotle puree to the onions and cook over medium low heat until the everything is real soft and caramelized. Add more if you like it hot.
- When the chicken is done, remove from cooking broth, reserving for later and shred the meat with a couple of forks.
- Add the chicken to the onion mixture and mix well. Add about a half a cup of the cooking broth to the mixture. Add more if it's still too dry.
- Serve hot and enjoy.
TINGA DE CARNITAS GAVACHO
This is the pork version of my Recipe #261487. My wife an I prefer the pork over the chicken, but then again pork fat is one of the greatest culinary gifts God has given us, second only to Beer. Which, is called for in this remix, so use whatever you have on hand and would normally drink yourself. Last time I made this I used a bottle of Land Shark Lager. Since this is cooked in a crock pot, I like to do the meat ahead of time and let it cool, so it's easier to handle for shredding. On game day, I'll cook the veggie addition and add the pork to it to heat it up. Trust me, this sound like a lot of work and many days. But I started this Thursday afternoon, and ate it at a party Friday night. Which, I might add was loved by all. Like the pollo version, you can serve this on a flour tortillas with some jack cheese and sour cream. Oh, this stuff reheats real well, just toss some in a non-stick pan till it's hot and serve. Also good on nachos, and in a quesadilla. Cooking time includes the part where your sitting around doing other stuff while your poor little crock pot does all the work "unsupervised", but all the while making your house smell freaking awesome. Edited. Thanks for the review and pointing out the omission of the tomatoes. I just made this last week and I still am working on the leftovers.
Provided by ROV Chef
Categories Pork
Time 10h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Dust off your crock pot and get it ready to cook all day, or over night, whichever you prefer for slow cooking. This does require a bit of commitment here, but there wont be any lawyers involved if it doesn't work out.
- Put the pork, the chicken stock, the canned tomatoes, and the beer in the crock. Yes it's alright if you want to take a swig first.
- Pull the stems off the dried peppers and try to get as many of the seeds out as you can. Then add them and six of the canned chipotle peppers to the crock.
- Take the garlic cloves and break them in half and add it to the party.
- Turn your crock pot to low and let it do it's thing for 8 hours. Not kidding here. you could go 12 hours if you get busy and forget about it. It wont get messed up.
- When the meat is done, remove it from the broth and set aside for shredding. You can do this hot or cold, it's your choice. I'm a wimp and I make this ahead of time so I shred when it's cold. You can Iron Man it if you want, but the end product will be the same either way.
- French your onions and cut the tomatillos into wedges just like you would a tomato, after removing the paper stuff from the outside of course, and don't forget that core.
- in your largest skillet, or even an electric skillet would work here, melt the butter and then add your onions. Sprinkle the salt over the onions to get those juices flowing.
- When your onions are dark in color and all gooy, (caramelized) add the tamatillos and let them cook down until they're soft.
- Puree up the rest of the canned chipotles with their wonderful sauce they're packed inches Add 2 tablespoons of the puree tot he onion mixture and stir to combine.
- Add the shredded pork to the onion mixture and mix it all up. keep stirring to get the meat reheated above 160 degrees.
- Now you have some kich a$$ Tinga Carnitas This is Gavacho approved. I recommend putting this over nachos. You'll never use ground beef again.
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 DE POLLO
Local source. Crema mexicana is available canned, fresh or you can make it at home yourself (the latter would be my first choice ex: Recipe #218458.) Creme fraiche or sour cream can be substituted. Use tinga de pollo as a topping for tostadas or sopes; as a filling for tacos or burritos.
Provided by COOKGIRl
Categories Chicken
Time 16m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 228.6, Fat 11.3, SaturatedFat 2.4, Cholesterol 70.6, Sodium 104, Carbohydrate 6, Fiber 1.2, Sugar 2.8, Protein 24.9
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
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
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