Tinga de Pollo

Tinga de Pollo, hailing from Puebla, Mexico, is a savory and spicy chicken dish featuring shredded chicken simmered in a rich, smoky chipotle tomato sauce. This traditional Mexican dish combines the tanginess of tomato, the warmth of garlic, and the aromatic touch of herbs, creating a flavorful meal that can be enjoyed in various forms such as tacos, tostadas, or on its own.

History of Tinga de Pollo

Originating from the culinary roots of Puebla, Tinga is a dish that captures the essence of Mexican homestyle cooking. It represents a blend of indigenous and colonial traditions, featuring the native tomato, which is deeply rooted in Mexican gastronomy, and the onion and garlic introduced by Spanish settlers. Adapted across generations, Tinga has morphed from a traditional family meal to a staple in modern Mexican cuisine.

Ingredients

• Chicken (1 kg, boneless and skinless)
• Tomatoes (4 large, ripe)
• Chipotle Peppers in Adobo Sauce (2-3 or to taste)
• Onion (1 large, sliced)
• Garlic (2 cloves, minced)
• Vegetable Oil (2 tablespoons)
• Salt (to taste)
• Pepper (to taste)
• Oregano (1 teaspoon, dried)
• Cumin (1 teaspoon, ground)
• Bay Leaves (2 small)
• Water or Chicken Broth (1 cup)

Preparation

Preparing the Chicken

Start by boiling the chicken in a large pot of salted water for about 20 minutes until fully cooked. Remove the chicken and let it cool slightly before shredding it with two forks. Set aside.

Making the Sauce

In a blender, combine the tomatoes, chipotle peppers, and half of the onion. Blend until smooth, adjusting consistency with a little water or chicken broth if needed.

Cooking Process

Sautéing the Ingredients

Heat vegetable oil in a large pan over medium heat. Add the remaining onion slices and cook until soft and translucent. Stir in the minced garlic and cook for an additional 2 minutes until fragrant.

Simmering the Chicken

Pour the blended tomato and chipotle mixture into the pan. Stir in the shredded chicken, adding salt and pepper to taste. Sprinkle in the oregano, cumin, and add the bay leaves. Bring to a simmer, then reduce heat to low and cook for about 15-20 minutes, stirring occasionally. Adjust seasoning if necessary.

Final Touches

Once the chicken is tender and flavors meld beautifully, remove from heat. Discard the bay leaves and prepare to serve.

How to Enjoy Tinga de Pollo

Tinga de Pollo can be savored in various styles:

• As a taco filling, wrapped in warm corn tortillas.
• Spooned over crispy tostada shells and topped with avocado, crema, and crumbled queso fresco.
• Served with rice and beans for a hearty meal.
• Accompanied by a fresh salad of lettuce and cabbage for a lighter option.

Bring Out More Flavor

For an extra kick, serve with a squeeze of lime and a garnish of chopped cilantro. This dish pairs well with spicy salsa and cold beverages, like beer or horchata.

Enjoy the rich flavors of Tinga de Pollo as you dive into a dish that celebrates the vibrant history and complexity of Mexican culinary traditions.