THE ESSENTIAL RECIPE FOR CHICKEN TACOS (TINGA DE POLLO)

Tacos are one of the most popular Mexican specialties in the world. Made with local and seasonal ingredients, they are available throughout Mexico in many versions.

And as each taco offers a new experience, today we tell you more about the taco of Tinga de pollo, this taco with intense flavors with a melting texture.

It is one of the references of this popular Mexican dish and one of the most prepared meat recipes in Mexican homes. Originally from Puebla, Tinga de pollo is a chicken stew, simmered in a sauce made from tomatoes, onions and chipotle.

CHI-PO… what? The «chipotle» gringo! This is one of the little secrets of Mexican cuisine, a skillfully smoked and dried jalapeño pepper, which in addition to an intense smoky flavor reveals subtle notes of nuts and chocolate. It is this typical Mexican chili mixed with other ingredients that gives the Tinga de pollo its full dimension.

This is the perfect recipe and the perfect excuse to gather your friends. In addition to being economical, easy and tasty, it has the advantage of being prepared in advance, qu’ī sí señor! And so that you do not miss any step, our chef shares his recipe for this taco.

HERE FOR THE RECIPE

• Chicken (Thigh) 500g
• Onions 200g
• Tomatoes 150g
• Tomato puree 60g
• Chicken stock 6g
• Pepper
• 2 Bay leaf
• Dried chipotle 30g (in specialty stores)
• Salt

Then…

• About 30 minutes before cooking the chicken, put the chiplotes to hydrate in a bowl with warm water.
• In a saucepan, arrange the chicken and cover with water with an onion, bay leaf, salt and bring to a boil. When the water begins to boil, lower the heat and cook for about 20-25 min until cooked.
• Meanwhile, peel and slice the onions. Wash and dice the tomatoes. Mix the chipotle with a little water to obtain a paste.
• Once the chicken is cooked, remove from the water, drain and fray.
• In a casserole dish, sauté the remaining onions with sunflower oil. Add tomatoes, tomato puree, chipotle, poultry stock, salt, pepper and bay leaf. Mix well.
• Add the pulled chicken and simmer for 30 minutes.

Serve with corn tortillas, guacamole or slices of avocados and rice. and there you are!

Note that the recipes may vary depending on the region, and the Tinga can also be prepared with pork or beef, but the original recipe remains above all the one with chicken!