TINGA DE POLLO

In a large pot, heat the vegetable oil over medium heat.

Add the chopped onion and garlic, sauté until the onion is translucent.

Add the chopped tomatoes and cook until they soften, about 5 minutes.

Stir in the chipotle peppers, cumin, oregano, salt, and black pepper.

Add the chicken breast and chicken broth to the pot, bring to a simmer.

Cover and cook for about 20 minutes, or until the chicken is cooked through.

Remove the chicken from the pot and shred it using two forks.

Return the shredded chicken to the pot and mix well with the sauce.

Cook for an additional 5 minutes to allow the flavors to meld.

Serve the tinga de pollo in corn tortillas, garnished with fresh cilantro.

Equipment Needed

Spice Level: