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–+ servings

Tinga de Pollo

A flavorful Mexican dish made with shredded chicken in a smoky tomato sauce, perfect for tacos or tostadas.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken
  • 1 lb boneless, skinless chicken breasts can substitute with thighs
Sauce
  • 2 tbsp vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 medium tomatoes, roasted or canned tomatoes
  • 2 tbsp chipotle peppers in adobo sauce adjust to taste
  • 1 cup chicken broth
  • 1 tsp dried oregano
  • 1 tsp salt to taste
Toppings
  • 1 cup crumbled queso fresco
  • 1 medium avocado, sliced
  • 1 cup sour cream
  • 1 cup fresh cilantro, chopped

Method
 

Cook Chicken
  1. In a pot, cover the chicken breasts with water and bring to a boil. Cook for about 20 minutes or until fully cooked. Remove and shred the chicken.
Prepare Sauce
  1. In a skillet, heat vegetable oil over medium heat. Add chopped onion and garlic, sauté until translucent.
  2. Add roasted tomatoes, chipotle peppers, chicken broth, oregano, and salt. Blend until smooth.
Combine
  1. Pour the sauce into the skillet and add the shredded chicken. Stir and simmer for 10 minutes to combine flavors.
Serve
  1. Serve the tinga de pollo in tacos or tostadas, topped with queso fresco, avocado, sour cream, and cilantro.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Tinga de pollo can be made ahead of time and stored in the refrigerator for up to 3 days.

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