Tinga De Pollo Tacos Recipes

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.

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!

Steps:

• Combine chicken with water, half of onion, whole garlic clove, bay leaf, and 1 teaspoon salt in a medium (3- to 4- quart) saucepan. Bring to a boil, then reduce heat and cook at a bare simmer for 10 minutes. Cover and let sit until chicken is just cooked through (165°F on an instant-read thermometer), about 15 minutes. Transfer chicken to a cutting board. Strain and reserve 1 cup of broth for tinga and save remaining broth for another use.
• When chicken is cool enough to handle, shred it, discarding skin and bones.
• Cut an X in the bottom of each tomato. Blanch in a saucepan of boiling water for 1 minute. Transfer tomatoes to a bowl of ice water. Peel and core, then finely chop.
• Cook remaining chopped onion with 1/4 teaspoon salt in oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in garlic and crumble in oregano, then cook, stirring, until fragrant, 1 minute. Add tomato and continue to cook, stirring occasionally, until thickened but still saucy, 10 to 15 minutes.
• Preheat oven to 350°F (a toaster oven works fine, too).
• Add chicken, 3/4 cup of reserved cooking liquid, and chipotle to the tomato sauce and simmer, stirring occasionally, until thickened and excess liquid is almost completely evaporated, 10 to 15 minutes. Cool to warm and moisten with additional cooking liquid if mixture looks dry.
• Meanwhile, using cookie cutter, cut out a circle from each tortilla, stacking 12 in each of two folded sheets of foil (reserve remaining tortilla scraps for chilaquiles). Wrap each stack in foil and warm through in oven, 5 to 10 minutes.
• To serve, arrange warm tortillas on a heated platter and divide chicken mixture among them (about 1 rounded tablespoon per tortilla), spooning it onto center of each tortilla. Sprinkle with cheese and top each taco with a cilantro sprig.

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.

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.

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.

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.