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 (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 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 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
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
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.
More about "tinga de pollo recipes"
HOW TO MAKE TINGA DE POLLO: AUTHENTIC CHICKEN TINGA …
From masterclass.com
3/5 (8)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.
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.
CHICKEN TINGA (TINGA DE POLLO) - CUERNAKITCHEN.COM
From cuernakitchen.com
TINGA DE POLLO RECIPE | RECIPE POCKET
From recipepocket.com
SLOW-COOKER CHICKEN TINGA (TINGA DE POLLO) - THE SPRUCE EATS
From thespruceeats.com
CHICKEN TINGA (TINGA DE POLLO) | SANTA FE FARMERS' MARKET INSTITUTE
From farmersmarketinstitute.org
TINGA DE POLLO – MEXICAN FOOD
From mexicanenchiladas.wordpress.com
AMAZING CHICKEN TINGA (TINGA DE POLLO) | MAVEN COOKERY
From mavencookery.com
TINGA DE POLLO TOSTADAS - THAT FIT FAM
From thatfitfam.com
EASY TINGA DE POLLO (CHICKEN TINGA TACOS WITH ROTISSERIE CHICKEN)
From borrowedbites.com
TINGA DE POLLO TACOS | RECIPE WITH VIDEO | KITCHEN STORIES
From kitchenstories.com
TINGA DE POLLO - THE OTHER SIDE OF THE TORTILLA
From theothersideofthetortilla.com
CHICKEN TINGA/ TINGA DE POLLO – MARISOL COOKS
From marisolcooks.com
TINGA POBLANA DE POLLO - CLEAN EATING
From cleaneatingmag.com
AUTHENTIC MEXICAN CHICKEN TINGA- BEST TINGA DE POLLO
From thebossykitchen.com
THE BEST CHICKEN TINGA - I AM A FOOD BLOG
From iamafoodblog.com
HOW TO MAKE SHREDDED PORK MEAT PUEBLA STYLE | TINGA POBLANA
From mexicoinmykitchen.com
TINGA DE POLLO, WHITE MEAT CHICKEN IN CHIPOTLE SAUCE BY HORMEL …
From nutritionvalue.org
TINGA DE POLLO RECIPE - FOOD NEWS
From foodnewsnews.com
GABRIELA CáMARA’S FABULOUS TINGA DE POLLO | FOOD GAL
From foodgal.com
TINGA DE POLLO (TACOS, TOSTADAS, TORTAS) RECIPE BY MUY DELISH
From muydelish.com
TINGA DE POLLO: INTENSE FLAVOR AND SMOOTH TEXTURE
From eatingwithcarmen.com
TINGA DE POLLO (CHICKEN TINGA) RECIPE - THEFOODXP
From thefoodxp.com
CHICKEN TINGA RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
TINGA DE POLLO (CHICKEN TINGA) + VIDEO | KEVIN IS COOKING
From keviniscooking.com
TINGA DE POLLO (AUTHENTIC CHICKEN TINGA) - MARICRUZ AVALOS KITCHEN …
From maricruzavalos.com
WHAT IS TINGA? - TUCSON TAMALE
From tucsontamale.com
HOW TO COOK CHICKEN TINGA - AUTHENTIC MEXICAN TINGA DE POLLO
From youtube.com
DELICIOSA TINGA DE POLLO | MEXICAN FOOD - YOUTUBE
From youtube.com
52 TINGA DE POLLO IDEAS | MEXICAN FOOD RECIPES, MEXICAN ... - PINTEREST
From pinterest.com
AUTHENTIC CHICKEN TINGA (TINGA DE POLLO) TOSTADAS RECIPE - MOLLI
From mollisauces.com
TINGA (DISH) - WIKIPEDIA
From en.wikipedia.org
TINGA DE POLLO (CHICKEN TINGA) - JANE'S FONDA | MEXICAN HOME …
From janesfonda.com
BEST CHICKEN TINGA (TINGA POBLANA DE POLLO) RECIPE - HOW TO MAKE ...
From 177milkstreet.com
RECIPES FOR TINGA DE POLLO RECIPE
From trivet.recipes
TINGA DE POLLO – DEL REAL FOODS
From delrealfoods.com
TINGA DE POLLO (CHICKEN IN CHIPOTLE-TOMATO SAUCE) - L.A. TIMES
From latimes.com
WEEKEND RECIPE: SHREDDED CHICKEN TACOS (TINGA DE POLLO)
From kcet.org
CHICKEN TINGA (TINGA DE POLLO) - GIRL GONE GOURMET
From girlgonegourmet.com
SHREDDED CHICKEN TACOS - AUTHENTIC LATINO FOOD & RECIPES
From goya.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #poultry #vegetables #mexican #easy #dinner-party #chicken #spicy #one-dish-meal #meat #chicken-breasts #onions #tomatoes #taste-mood #presentation #served-hot #4-hours-or-less
You'll also love