Tinga de Pollo for brinylon

[skydark]

Here you go Briny, mexican food that calls for cilantro (in the pico de gallo). This is road tested and household approved! (eli_artemisia had 3rds)

Tinga de Pollo

2-2.5 pounds boneless chicken breast
3 tablespoons olive oil
2 onions, sliced thinly
5 garlic cloves, minced
3-5 chipotle chilies in adobo sauce (these can be found in most grocery stores in the Hispanic aisle; you will most likely find them in a can or a tin), add depending on the level of heat you prefer; I added 5 chilies because I like my tacos to be spicy
28 ounces diced tomatoes (1 large can or 2 small cans)
1/2 cup chicken broth
1/2 teaspoon ground nutmeg
1 1/2 teaspoons ground cumin
salt and pepper to taste (I tasted mine and didn’t feel that it needed either)
queso blanco (optional)

Pico de Gallo
1 large red onion, diced
2 tomatoes, diced
3-4 tablespoons fresh cilantro, minced
1 teaspoon salt
1/4 teaspoon pepper
1/4 lime

1. Place your chicken in a pot and add enough water to cover. Place over high heat and bring to a boil, then reduce to medium-high. Cook for 15-20 minutes in total, until completely cooked. Remove from the pot and shred with two forks. Set aside.

2. Make your pico de gallo next so it has time for the flavors to meld together. Combine your diced onion and tomatoes, then add your cilantro, salt, and pepper. Squeeze a quarter of a lime over everything and toss to combine. Adjust your flavors as necessary and place in the fridge while you finish making everything else so it stays nice and cool.

3. In another pot, heat your olive oil and then add your onions and garlic. Allow to soften while you process your canned tomatoes, chilies in adobo sauce, chicken broth, nutmeg, and cumin in your food processor or blender until smooth. When the onions have softened (about 5-7 minutes over medium-high heat), add the adobo mixture and stir to combine, allowing to heat for 5 minutes over medium.

4. Add in the shredded chicken and cook for at least 8 minutes, until most of the liquid has evaporated. Add salt and pepper to taste. Use the chicken to fill your favorite tacos, burritos, enchiladas, or tostadas!

Comments

[sakuraangeliux.livejournal.com]

XD Mi mom makes a Tinga de pollo, delicious!

Is strange normally the pico de gallo goes with some tacos, or something like that XD, whatever :D one day I'm going to eat tinga de pollo with pico de gallo, to taste it XD, is always good thing some change, yeah! ;O;

mmm the tinga tastes great, if you eat with chiplote, the tostada or tortilla, or both! XD with cream and chese ;O; and is so delicious!!! ;O; -.- now I'm hungry DDD:

Ok... see you :D

take care ;D

[sky-dark.livejournal.com]

It's the first time I've made it, is this recipe good? I was told to eat it with pico de gallo, it was wonderful like that. I used sour cream, too and flour tortillas (I like them better than corn).

[sakuraangeliux.livejournal.com]

First of all, the Tinga was very, but very red, or it was light red? The reason of the question is that they're two types of tinga, jajaja.. The one you did is the light red?, think so. It is better if you use fresh tomatoes, don't use can one, if you use the fresh one it will have a home taste?, dunno how to say it, sorry. You can give it a better taste if you use some bay laurel, it gives a delicious flavour. I'm not so sure if it have nutmeg and the cumin, not sure. I'll ask my mother, about those two suspicious ingredients.

The pico de gallo, if you like the spicy, you can put some chile serrano, the green one, and if you're really, but really brave chile habanero. Noooou, flour tortillas no,the corn one is great, more if they're hand made, but it is ok if you like the flour one.

If you like the tinga you may like Cochinita Pibil, I can translate you the recipe if you like, and if you want other mexican, italian, spanish, or dessert recipe tell me :D (is the only food that I know how to cook *sad face*)

[sky-dark.livejournal.com]

It was light red! I used canned, but only because that is what I was told to use, when I make it again I will use fresh tomatoes! I used cumin and nutmeg in mine!

I'm not very brave, I can't handle the really spicy pepppers XD So I usually leave them out! And I'm afraid I like flour tortillas much, much better than corn ones XD I'm not very authentic, I know.

YES, I would LOVE to have recipes! I love to cook and I love to try new dishes! I have a really good farmers market near my house that has a lot of mexican and spanish imported foods, so I would love to try the recipes!

If you want any recipes from me, let me know <333

[brinylon.livejournal.com]

Oh, delicious, I'm definitely going to make this sometime this week! The only thing that will be a problem is the abodo, not sure if that's available here.