Print Page

Tinga de Pollo
This is a shredded chicken dish spiked with a chipotle chili and tomato sauce. It is a wonderful topping for tostadas or sopes.


  • 2 lg ripe tomatoes
  • 4 to 5 chipotle chilies in adobe sauce (tinned)
  • 1/2 cup chicken stock
  • 2 Tbsp vegetable oil
  • 4 lg garlic cloves, finely chopped
  • 1 lg or 2 med white onions, thinly sliced in half moons
  • 2 tsp ground cumin
  • ½ tsp ground nutmeg
  • 4 to 6 cups shredded cooked chicken
  • salt and pepper, to taste

Heat a griddle or cast iron skillet over high heat until a drop of water sizzles on contact. Add the tomatoes and roast, turning several times, until blackened on all sides. Remove and let sit until cool to touch. Working over a mixing bowl to catch any juice, peel off the black skin, cut and remove any seeds. Coarsely chop into large chunks and add to a food processor or blender. Add the chilies with the adobe sauce that clings to them and the chicken stock and process until smooth. This can be processed until coarse.

In a large skillet heat the oil over medium high heat. When hot, add the garlic and onions; sauté 2 to 3 minutes until soften. Add the tomato chili mixture, cumin and nutmeg and stir for 3 minutes to heat. Reduce heat to medium; add shredded chicken and simmer uncovered, until, most of the liquid has evaporated, about 8 to 10 minutes. Season with salt and pepper.

This can also be done with beef by simmering 1 ˝ pounds of beef in water for about 4 hours. When tender, remove from water and allow to cool. Shred with two forks or pull apart with fingers. Make sauce as above and add shredded beef in place of chicken.