Saturday, January 4

Mexican Tinga de Pollo

Served in Mexican restaurants and on the streets of Mexico, this classic chicken dish is one of my favorites. A dish comprised of shredded chicken which has been simmered in a thick tomato chipotle adobo sauce, served over tortillas.

Full time 2 hours
Serves 4-6

You will need:

1 1/2 lb. boneless skinless chicken breast
1 medium onion, sliced fine
15 oz can pureed tomatoes
7 oz can chipotle peppers in adobo sauce
4 cups chicken stock (or water)
2 tbsp olive oil
1 tsp salt
1 tsp ground black pepper

Let us begin:

In a medium stock pot combine chicken stock, salt, and pepper. Bring to a boil over medium high heat.

Add in chicken and cook 30 minutes or until chicken has reached 180' on a meat thermometer.

Drain chicken.

Using two forks shred chicken and set aside.

In a blender puree together chipolte peppers with adobo sauce and tomatoes. Set aside.

In the same medium pot pour olive oil and heat over medium high heat. 

Add in onions and cook 5-8 minutes or until tender.

Add in pureed chipolte mixture into the pot, stir gently.

Add in the shredded chicken and stir to incorporate.

Cook 5-8 minutes or until chicken is heated through.

Serve over tortilla shells and Cheers!