Chicken Tinga
- ⏱ 1 hour 5 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
A Mexican chicken dish served on warm corn tortillas with lettuce, onion, and cheese.
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:
Chicken Tinga
0/0
COOK 1COOK 2
1Boil chicken
2Julienne onion
Julienne the onion
3Plate and serve
+ 8 more steps in the app
Chicken Tinga
0/0
COOK 2COOK 1
1Boil chicken
In a small pot, combine water, carrot slices, onion...
Bring to a boil, add salt and the chicken breast,...
2Julienne onion
3Plate and serve
+ 8 more steps in the app
Ingredients
- pollo, to taste
- cebolla, to taste
- chile chipotle, to taste
- tomate, to taste
- ajo, to taste
- caldo de pollo, to taste
- aceite de girasol, to taste
- tortillas de maíz, to taste
- lechuga, to taste
- queso, to taste
- sal, to taste
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Boil chicken
- COOK 1 In a small pot, combine 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, then remove the chicken and strain the broth for later use
2. Julienne onion
- COOK 2 Julienne the onion
🤝 Cook 1 hands over chicken.
3. Prep chipotle
- COOK 1 Remove the seeds and inner veins from the chipotle chile
4. Shred chicken
- COOK 2 Shred the cooked chicken with two forks and set aside
🤝 Cook 1 hands the dish over to Cook 2.
5. Blend sauce
- COOK 1 In a mixing glass, combine the tomato, garlic cloves (without germ), the chipotle chile, a pinch of salt and the reserved chicken broth
- COOK 1 Blend until smooth and set aside
6. Sauté aromatics
- COOK 2 In a skillet over medium heat, heat the sunflower oil
- COOK 2 Add the julienned onion, a pinch of salt and a pinch of finely chopped chipotle chile, and cook for 5 minutes
🤝 Cook 1 hands over sauce.
7. Add sauce and simmer
- COOK 1 Add the reserved tomato‑chipotle mixture to the skillet, stir with the onion and cook for 5 minutes, then add the shredded chicken, stir well, cover and simmer for 10 minutes
8. Warm tortillas
- COOK 2 Heat the corn tortillas according to the package instructions until warm
🤝 Cook 1 hands over sauce.
9. Plate and serve
- BOTH Place a portion of the tinga on each warm tortilla, top with lettuce strips, finely sliced onion and a sprinkle of cheese
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