Authentic Mexican Chicken Tinga | Mexican shredded chicken | Best Tinga de Pollo

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more economical.

chipotle peppers

💰Cheaper: smoked paprika

Smoked paprika provides a similar smoky flavor at a lower cost.

Cut the top off the onions and slice them in half.

Peel the onions and slice them down carefully, using a technique to avoid cutting your fingers.

Place sliced onions in a pot with hot water and bring to a boil.

Prepare the chicken by cutting open the vacuum pack and laying it on paper to dry.

Wash hands and equipment to avoid cross-contamination.

Once the water is boiling, drop the chicken into the pot and season with sea salt.

Cook the chicken for 15 to 20 minutes or until it reaches 69°C.

Remove the stems from the tomatoes using one of two methods: cut at a 45-degree angle or cut through the side of the stem.

Add 3-4 big spoons of chicken broth to the blender along with all the tomatoes and a piece of garlic.

Add a can of tomatoes to the blender and rinse the can with more chicken broth to capture all the flavor.

Blend everything for 2-3 minutes and set aside.

Remove the chicken from the pot and place it on a plate, being careful of any stuck onions.

Strain the broth and reuse the onions for the chicken tinga.

Place the onions back in the pot on high heat and add olive oil.

Add 1.5 tablespoons of chili paste to the pot (optional for spice).

After a minute, add the blended tomato sauce to the pot, reserving some if the chicken is small to avoid a watery dish.

Let the mixture come to a boil, then add the pulled chicken and stir well.

Season with black pepper and salt to taste and let it cook for around 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary