Tinga de Pollo


When making this week's dinner menu, I came across this recipe from The Crepes of Wrath that I flagged a while ago. This week was a pretty meatless week so I didn't feel so bad about cooking up some chicken, since I had some in the freezer anyway. This recipe came together so quickly and was really good! We used store-bought corn tortillas, but as we were eating, both of us decided that we would have preferred flour tortillas. I put 4 chipotles in adobo into the sauce and it was on the spicy side, so I served these with some sour cream to help cool things off a little.


2-2 1/2 pounds Boneless Chicken Breast, cooked and shredded
3 tablespoons Olive Oil
2 Onions, sliced thinly
5 Garlic Cloves, minced
3-5 Chipotles in Adobo
28 ounce can Diced Tomatoes
1/2 cup Chicken Broth (I used vegetable broth)
1/2 teaspoon Ground Nutmeg
1 1/2 teaspoons Ground Cumin
Salt & Pepper to taste (I didn't use any)

Place the chicken in a pot and add enough water to cover. Place the pot over high heat and bring to a boil. Cook for 15-20 minutes, until the chicken is completely cooked through. Remove from the heat and shred the chicken using 2 forks. In another pot (saute pan), heat the olive oil. Add the onions and garlic and allow them to soften for about 5-7 minutes. Meanwhile, in a blender or food processor, blend the tomatoes, chipotles, broth, nutmeg, and cumin until smooth. Add the tomato mixture into the onions and stir to combine, cooking for about 5 minutes. Add the shredded chicken and cook for at least 8 minutes, until most of the liquid has cooked off. Fill a tortilla with the chicken mixture, top with sour cream and shredded cheese.