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
This is a recipe that I got from my mother-in-law that always is a hit. It freezes well too, so you can make it in big batches and use it later for tacos, tostadas, empanadas, sopes--anything you use picadillo for.
Provided by CunSwim
Categories Mexican
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut pork into 1 inch squares removing most but not all the fat.
- Put in very large skillet and add water just enough to cover add salt, pepper, garlic, onion, bay leaves, oregano and bring to a boil let foam accumulate and remove as much as possible.
- Allow the meat to cook at a medium boil until tender. If the water is not completely reduced separate it for later use.
- When the meat is cooked, fry it in the oil. I usually fry the chorizo and add a little oil to the rendered fat and fry the pork. Once the pork is crisp, I remove it from the skillet and use the same skillet for the sauce that has been blended together first (last 4 ingredients). I deglaze the skillet and then let the sauce reduce for about 1/2 an hour adding the leftover broth.
- Mix the pork and chorizo into the sauce; heat completely and serve.
- May be eaten in tortillas or with rice, beans or potatoes guacamole--just plain avocado goes well too.
Nutrition Facts : Calories 789.1, Fat 61.9, SaturatedFat 20.5, Cholesterol 166.3, Sodium 1613.3, Carbohydrate 8.2, Fiber 1.2, Sugar 2.9, Protein 47.5
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 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
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.
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
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