Mexican cuisine · Meat & Kebab

Tinga de Pollo

Shredded chicken in smoky chipotle-tomato sauce – Mexico's most versatile taco filling.

Ingredients · for 4 servings

• 600 g chicken breast
• 1 can chopped tomatoes (400 g)
• 2 chipotle chilies in adobo
• 2 onions
• 3 garlic cloves
• 1 tsp oregano
• 1 bay leaf
• 3 tbsp oil
• Salt, pepper
• 8 corn tortillas
• Crema or sour cream to serve

Instructions

1. Gently poach the chicken breast with the bay leaf in salted water for 20 min, then shred finely with two forks.
2. Cut the onions into thin half-rings and sweat in the oil for 5 min until soft.
3. Purée the tomatoes, chipotles with a little of their adobo sauce, and the garlic until smooth.
4. Pour the sauce over the onions, add the oregano and simmer for 10 min.
5. Stir in the shredded chicken and braise for another 10 min until the sauce clings thickly to the meat; season with salt and pepper.
6. Serve on warm corn tortillas with crema and cilantro – tinga is just as good on tostadas or in a sandwich.