Tinga de Pollo

Name: Tinga de Pollo
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 1.5 lb boneless skinless chicken breasts; 1, thinly sliced white onion; 3 cloves, minced garlic; 1 (15 oz) can fire-roasted diced tomatoes; 3 chiles + 2 tbsp sauce chipotles in adobo; 1 tsp dried Mexican oregano; 2 bay leaves; 1 cup low-sodium chicken stock; 2 tbsp neutral oil; 8 tostadas or corn tortillas; 1, sliced avocado; 1/2 cup, crumbled queso fresco

Smoky, slow-simmered shredded chicken in a tomato-chipotle sauce — perfect piled onto tostadas with avocado, crema, and queso fresco.

gluten-free
nut-free
high-protein
contains-meat
contains-dairy

Ingredients

boneless skinless chicken breasts1.5 lb
white onion1, thinly sliced
garlic3 cloves, minced
fire-roasted diced tomatoes1 (15 oz) can
chipotles in adobo3 chiles + 2 tbsp sauce
dried Mexican oregano1 tsp
bay leaves2
low-sodium chicken stock1 cup
neutral oil2 tbsp
tostadas or corn tortillas8
avocado1, sliced
queso fresco1/2 cup, crumbled

Steps

Poach and shred the chicken.
Poach the chicken in salted water with a bay leaf for 18 minutes until just cooked. Cool slightly, then shred with two forks.
Cook onion, garlic, and oregano.
Heat the oil in a wide skillet over medium-high. Cook the onion until soft and edges are golden, 7 minutes. Add the garlic and oregano and cook 30 seconds.
Blend and fry the sauce.
Blend the tomatoes, chipotles, and adobo until smooth. Pour into the skillet and fry, stirring, until darkened, 5 minutes.
Simmer chicken in sauce.
Stir in the shredded chicken, stock, and bay leaf. Simmer, uncovered, until the sauce coats the chicken, 10 minutes. Salt to taste.
Serve tinga on tostadas.
Pile the tinga onto tostadas with avocado and queso fresco.

Nutrition

Nutrition, per serving. 385 calories. Protein 33.5 grams, 34 percent. Carbs 23.8 grams, 24 percent. Fat 18.4 grams, 42 percent. Fiber 5.1 grams, sugar 5.2 grams, saturated fat 5.2 grams, sodium 460 milligrams. Estimated from ingredients.