Photograph of the finished Tinga de pollo

Mexico · Gà xé sốt chipotle

Tinga de pollo

50 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 1.5 lb
  • Photograph of Tomato Tomato 6
  • Photograph of Onion Onion 2
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Chipotle in adobo Chipotle in adobo 1.7 oz
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Dried oregano leaves Dried oregano leaves 0.1 oz
  • Photograph of Oil Oil 2 ⅔ tbsp
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Tortilla Tortilla 12
  • Photograph of Avocado Avocado 1.2
  • Photograph of Sour cream Sour cream 4.2 oz

Method

  1. 1 Boil the chicken breast with onions and salt for 20 minutes, remove from the water, let cool, then shred it, reserving the broth.
  2. 2 Blend tomatoes with garlic and pickled chipotle adobo peppers to make a smooth sauce.
  3. 3 Sauté thinly sliced onions in oil until translucent, then add tomato sauce and stir-fry for 5 minutes until thickened.
  4. 4 Add the shredded chicken, bay leaves, and oregano, then add some chicken broth and simmer for 15 minutes.
  5. 5 Serve on a tortilla, adding sliced avocado and sour cream.

With an appliance

  • Pressure cooker 40 min

    Replace step 1: high-pressure boil the chicken for 8 minutes, then quickly release the pressure; keep the broth in the pot to use in step 4.

Start cooking