Tinga De Pollo

Decided to make something unique so I went for the an obscure recipe I haven’t seen that much of. What I ended up was an amazing spicy, savory chicken dish that tasted delicious. It is also very easy to make and takes very little time, check out the video to see how to make it.


Thoughts:

Tinga is a Mexican dish made with shredded mean in a sauce made with red tomatoes, chitpotle chili and onions. This dish originated in Puebla, Mexico but is now quite popular and can be seen in various parts of North America. “De pollo” just means a dish made with chicken, so Tinga de pollo means chicken tinga (derp).

This recipe is very simple to make and doesn’t take too much time to do. All you need are some tomatoes, chipotle peppers in adobo sauce, onions, orgeano and some chicken breasts. These are pretty much the main ingredient. Everything else you see in the video are more based on how you want to eat the chicken. I wanted to make tacos so I bought a bunch of corn tortillas and ate them with some of my favourite toppings.

Two things you might have a bit of an hard time finding would be the chitpotle in adobo sauce and the queso fresco cheese. It took a little research for me to find the peppers and cheese, but you should be able to find it in Latin markets. I found the peppers in Donald’s Market and the cheese in a local Latin market. You should really go and see if you can find the can of peppers. You can’t really substitute by just adding chipotle peppers, you need both the pepper and the adobo sauce to really make this dish. It just doesn’t taste the same.

Queso fresco is a Mexican cheese, traditionally made from raw cow milk or a combination of cow and goat milk. The flavor is very mild but the fresh, bright, milky flavour is a perfect complement to a variety of dishes especially if they’re heavy in flavour like this tinga dish. If you can’t find any queso fresco, I hear paneer is a pretty good substitute.

One topping you might find a bit odd is the plain yogurt. Instead of something like sour cream. I personally prefer it over sour cream since it’s a lot healthier and they taste so similar that it’s actually pretty hard to tell the difference. I would recommend going for something like Liberte. They make very smooth and creamy yogurt so it’s a perfect substitute to trick people who prefer the real thing.

Like I said in the video, this recipe makes quite a lot. So prepare for leftovers! Which I think isn’t a bad thing since I can go for a whole week eating this stuff. Plus the chicken is like a base, you can change up the flavours depending on the toppings and other sauces. Tell me what you would add instead down below!

Cheers


Ingredients:
– Tinga
3-4 chicken breasts
1 medium onion
2-3 cloves of garlic (minced)
4-5 roma tomatoes
1 can chipotle in adobo sauce
3/4 tsp oregano
salt & pepper to taste
Corn tortillas

– Pickled onion
1/2 red onion
1/2 tsp salt
1/2 tbsp sugar
1/4 cup apple cider vinegar

-Toppings
Plain yogurt
Avocado
Cabbage
Queso Fresco cheese

Directions:
Set a pot of water over high heat to boil the chicken breasts. While you’re waiting for the water to boil, slice the red onions very thin and soak them in a bowl with the vinegar, salt and sugar. Set that aside for about 30 minutes.

In the meantime slice the medium onion and saute it over medium heat until they’re golden brown. Which will take about 10 minutes. This will give you enough time to slice the tomatoes into quarters to blend with the chitpolte peppers with the adobo sauce. Make sure to include both the peppers and the sauce! Blend them until they’re smooth.

By now the water should be boiling, so add the chicken breasts in and boil them until they’re cooked through. Once the onions are golden brown, add the minced garlic and stir for 30 seconds until they’re fragrant before adding the tomato sauce. Toss in the oregano and simmer the sauce over low heat to reduce the liquid. You want it to be fairly thick this could take about 40 minutes or so. Season to taste with salt and pepper.

After 30 minutes has gone, drain the pickled onions and set them aside with the sliced cabbage, queso fresco cheese, and sliced avocado.

Once the chicken is cooked through and the sauce is nice and thick, peel the breasts into strips and add them to the tomato sauce. Simmer for another 15 minutes to let the flavours seep into the meat and then serve over warm corn tortillas topped with the sliced cabbage, avocado, queso fresco cheese, plain yogurt, and pickled onions.

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