Tinga de Pollo Authentic Mexican Recipe
This versatile mixture is a great way to use up leftover chicken. It’s tasty on its own alongside rice, but also makes a terrific topping for tostadas or salads.
Ingredients
~ tomatoes
| 1-2 | canned chipote chilies | |
| 1 | medium | onion, halved and sliced |
| 3 | cups | shredded cooked chicken |
| ~1 | cup | salsa chipolte |
| 1/2 | teaspoon | salt |
| 1/2 | tcup | white vinegar** |
*You may substitute cider vinegar if white is unavailable. Do not use wine or champagne vinegar. |
Directions
- Place 1-2 canned chipotle chiles thinned to taste with the tomatoes in a blender. Puree until smooth and set aside.
- Pour the oil into a large, heavy-bottomed skillet set over medium-high heat and add the onions.
- Saute until golden—approximately 12–15 minutes. Adjust the heat as needed to prevent burning.
- Combine the salsa, chicken, onions, salt, and vinegar and mix well. Serve.
Preparation Time:
15 minutes.
