Tinga de Pollo
- ⏱ 45 minutes
- Easy
- Serves 4
- 👥 2-cook recipe
Shredded chicken cooked in a smoky tomato-chipotle sauce served on warm corn tortillas.
Adapted from El cocinero casero.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Tinga de Pollo
0/0
COOK 1COOK 2
1Cook chicken for broth
2Shred chicken
3Plate and serve
+ 8 more steps in the app
Tinga de Pollo
0/0
COOK 2COOK 1
1Cook chicken for broth
In a small pot, place water, carrot slices, onion...
Bring to a boil, add salt and the chicken breast,...
Remove the cooked chicken breast and strain the broth...
2Shred chicken
Shred the cooked chicken breast with two forks and...
3Plate and serve
+ 8 more steps in the app
Ingredients
- 200 g chicken breast
- 240 g onion
- 1 piece chipotle pepper in adobo
- 500 g tomato
- 2 piece garlic cloves
- 100 ml chicken broth
- 2 tbsp sunflower oil
- 16 piece corn tortillas
- to_taste lettuce
- to_taste fresh cheese or feta
- to_taste salt
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Cook chicken for broth
- COOK 1 In a small pot, place water, carrot slices, onion pieces, black peppercorns and parsley
- COOK 1 Bring to a boil, add salt and the chicken breast, cover and simmer over medium heat for 20 minutes
- COOK 1 Remove the cooked chicken breast and strain the broth for later use
2. Shred chicken
- COOK 1 Shred the cooked chicken breast with two forks and set aside
3. Prep vegetables
- COOK 1 Julienne the onion and remove the seeds and inner veins from the chipotle pepper
4. Blend sauce
- COOK 2 In a mixing bowl, combine the tomato, garlic cloves (without germ), the chipotle pepper, a pinch of salt and the chicken broth
- COOK 2 Blend until smooth and set aside
5. Combine chicken
- COOK 2 In a skillet, heat the sunflower oil over medium heat
- COOK 2 Add the onion, a pinch of salt and a pinch of the finely chopped chipotle pepper, sauté for 5 minutes
- COOK 2 Add the blended tomato mixture to the skillet, stir with the onion and cook for 5 minutes
- COOK 2 Stir in the shredded chicken, mix well, cover the skillet and cook for 10 minutes
6. Warm tortillas
- COOK 1 Warm the corn tortillas according to the package instructions
7. Plate and serve
- BOTH Place tinga on each tortilla and top with lettuce strips, finely sliced onion and a sprinkle of fresh cheese or feta
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