Dinner · 45 min · mexican

Tinga de Pollo

Mexican flavors, weeknight effort. Chicken thighs meets tomatoes in a 45-minute dinner worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Chicken thighs
• 1.5 lb Tomatoes
• 1 White onion
• 3 Chipotle in adobo
• 2 cloves Garlic
• 12 Tostadas
• 1.5 cups Refried beans
• 1/3 cup Crema
• 3/4 cup Queso fresco

Steps

1. Poach the chicken 25 minutes until tender, then shred it into ribbons. Reserve a cup of the broth.
2. Slice the onion into half moons and caramelize in oil 12 minutes until sweet and golden.
3. Blend the tomatoes, chipotles, and garlic, then pour over the onions and simmer 10 minutes into a smoky red sauce.
4. Fold in the shredded chicken with a splash of broth and simmer 10 minutes until the tinga is juicy but not soupy.
5. Spread tostadas with refried beans and pile on the tinga.
6. Top with crema, queso fresco, and onion. The Pueblan classic, built for tostadas.

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