Tinga De Pollo is a Mexican dish made with shredded chicken in a sauce made from tomatoes, chipotle chiles in adobo, and sliced onions. Sometimes served on a tostada and accompanied by a layer of refried beans, topped with lettuce and cotija cheese. Or sometimes you can add the Tinga to a gordita for a more filling dish. If this is a dish that you havent yet tried, then you need to prepare it at least once.
You will need:
- Shredded chicken
- Cilantro, garlic and onion for cooking the chicken
- Chicken broth
- Refried beans
- Chile chipotle in adobo
- Onions (Sliced)
- Lettuce (shredded
- Cotija cheese
- Sour Cream
Cook the chicken before anything else. This will give you time to let it cool down for shredding. Boil the chicken with some garlic, onion and cilantro. Once cooked you will let it cool down and then shred.
Now that we have shredded the chicken we have time to make the sauce. Add the tomatoes, garlic, chipotle chiles and some of the chicken broth from where we cooked the chicken.
Once it’s blended you will set aside and cook the onions next.
As soon as the onions are cooked to transparency, you will add the tomato mix and you will cook this for about 10 minutes then you will add the chicken, mix well, add salt and cook for another 10 more minutes.
This means you are done with the Tinga. Set aside and start to assemble the tostadas.
Refried beans first, then you put some of the Tinga … some lettuce, sour cream and some cotija cheese. If you like you may add some salsa to this as well.
These are the Tostadas de Tinga. You may enjoy them by themselves or you may add some rice as a side dish. It will all depend on what you like. I have them here both ways and I served them with a nice Agua de Jamaica!