Tinga de Pollo
Tinga de pollo is a vibrant and flavorful Mexican dish featuring tender, shredded chicken simmered in a smoky tomato sauce with the perfect blend of spices. This easy-to-make recipe is ideal for taco nights, casual gatherings, or simply to treat yourself during the week. With its rich flavor and versatility, tinga de pollo can be enjoyed in tacos, burritos, or over rice, making it a delightful centerpiece for any meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 medium onion, chopped
- 1 (14.5 oz) can fire-roasted tomatoes
- 1 chipotle pepper in adobo sauce (more to taste)
- 1 cup chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- Juice of 1 lime
- Corn tortillas (for serving)
Instructions
- In a pot, cover the chicken breasts with chicken broth and bring to a boil. Simmer for about 20 minutes until cooked through.
- While the chicken cooks, sauté the onions in oil over medium heat until translucent. Add garlic and cook for an additional minute.
- Shred the cooked chicken using two forks and return it to the pot with sautéed onions and garlic.
- Stir in fire-roasted tomatoes, chipotle pepper (chopped), cumin, oregano, and lime juice. Simmer on low heat for about 15 minutes.
- Warm corn tortillas in a skillet or over an open flame and assemble tacos with generous portions of tinga de pollo.
Nutrition
- Serving Size: 2 tacos (approximately 200g)
- Calories: 290
- Sugar: 3g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg