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Tinga de Pollo authentic Mexican recipe.  

Tinga de Pollo
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.
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Ingredients
Serves 4
1-2   canned chipote chilies
~   tomatoes
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 
 
  1. Place 1-2 canned chipotle chiles thinned to taste with the tomatoes in a blender. Puree until smooth and set aside.

  2. Pour the oil into a large, heavy-bottomed skillet set over medium-high heat and add the onions.

  3. Saute until golden—approximately 12–15 minutes. Adjust the heat as needed to prevent burning.

  4. Combine the salsa, chicken, onions, salt, and vinegar and mix well. Serve.



 

Preparation time: 15 minutes.

A Barbara Adams Beyond Wonderful recipe
with International Home Chef, Mexico, Yolanda Resendiz.

Barbara Adams Beyond Wonderful features large recipe collections of full-proof quick and easy recipes, classic family favorites, global cuisine, and party ideas. Get illustrated cooking tips and techniques,cooking for beginners, food features, and expert advice on baking, cheese, produce, and wine.

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Barbara Adams Beyond Wonderful features large recipe collections of full-proof quick and easy recipes, classic family favorites, global cuisine, and party ideas. Get illustrated cooking tips and techniques,cooking for beginners, food features, and expert advice on baking, cheese, produce, and wine. Check out Barbara Adams Blog , the Beyond Wonderful Press Room, and our newest featured column, Hungry for the Weekend.

Barbara Adams brings you Recipe Collections, Quick and Easy Recipes, Party Ideas, Global Cuisine, and How To Cooking Tips and Techniques.