Tinga de Pollo Tacos
85% authentic · Mexican (Puebla)
A smoky and slightly spicy shredded chicken taco filling from Puebla, Mexico, featuring chicken simmered in a tomato-chipotle sauce.
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Ingredients
- Chicken breasts1.5 lbs
- Corn tortillas12
- Tomatoes4 medium
- Onion1/2 medium
- Garlic2 cloves
- Chipotle peppers in adobo sauce2-3
- Adobo sauce1 tbsp
- Chicken broth1/2 cup
- Dried oregano1/2 tsp
- Saltto taste
- Black pepperto taste
- Queso fresco1/4 cup, crumbled
- Red onion1/4 cup, thinly sliced
- Cilantrofor garnish
Steps
- 1
Boil chicken breasts in water until cooked through, about 20-25 minutes. Reserve 1/2 cup of cooking liquid (or use chicken broth). Shred the chicken.
- 2
In a blender, combine tomatoes, half onion, garlic, chipotle peppers, adobo sauce, and chicken broth/reserved liquid. Blend until smooth.
- 3
Heat a tablespoon of oil in a skillet over medium heat. Pour the blended sauce into the skillet. Add oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
- 4
Add the shredded chicken to the sauce and stir to combine. Cook for another 5-10 minutes, allowing the flavors to meld and the chicken to absorb the sauce.
- 5
Warm corn tortillas.
- 6
Fill warm tortillas with the tinga de pollo mixture. Garnish with crumbled queso fresco, thinly sliced red onion, and cilantro.
- 7
Serve immediately.
