Tinga de Pollo Tacos
Tinga is the recipe to keep in your back pocket for a crowd. Poached chicken is shredded back into a sauce of tomato, onion, and smoky chipotle, where it drinks up everything around it. Pile it into warm tortillas and let everyone dress their own.
Ingredients
- 700g boneless chicken thighs
- 2 tablespoons olive oil
- 1 large white onion, thinly sliced
- 3 garlic cloves, minced
- 400g canned whole tomatoes
- 3 chipotles in adobo, plus 1 tablespoon of the sauce
- 1 teaspoon dried oregano
- 12 corn tortillas, warmed
- 1 avocado, sliced, to serve
- Sea salt, to taste
Method
- Cover the chicken with water in a pot, season with salt, and simmer until cooked through, about 20 minutes. Lift out, reserving a cup of the broth, and shred with two forks.
- Blend the tomatoes, chipotles, adobo sauce, and oregano until smooth.
- Heat the oil in a deep skillet over medium heat. Cook the onion until soft and golden, about eight minutes, then add the garlic for one minute more.
- Pour in the blended sauce and simmer until it darkens and thickens, about ten minutes.
- Add the shredded chicken and a splash of the reserved broth. Simmer until the sauce clings to the meat, about five minutes. Season to taste.
- Spoon into warm tortillas and top with avocado.