Tacos de Tinga de Pollo con Adobo de Lata
Tacos de Tinga de Pollo·(TAH-cohs deh TEEN-gah deh POH-yoh)
The Borderlands Pantry: Salsas, Bases, and Grocery Store Hacks
Tinga de Pollo was born in Puebla as a brilliant, frugal way to turn market-weary produce into a masterpiece. While the matriarchs of old might have spent the afternoon slowly poaching a chicken breast and blistering fresh tomatoes on a hot comal, this version is built for the reality of a Tuesday night in the suburbs. By deploying a store-bought rotisserie chicken and a can of high-quality fire-roasted tomatoes, you bypass the labor without sacrificing an ounce of the soul. There is no fake Hollywood Mexican food here—just the smoky, sweet, and spicy taste of home, anchored by the slow caramelization of onions and the heavy lifting of canned adobo.
Before you start
Break down the rotisserie chicken.
Pull the meat from the chicken, discarding the skin and bones, and shred it into bite-sized pieces before you begin cooking.
Ingredients
- neutral oil2 tbsp
- white onion1 large
- garlic cloves3 med
- rotisserie chicken1 med
- canned fire-roasted diced tomatoes14 1/2 oz
- canned chipotle peppers in adobo3 med
- adobo sauce from chipotle can2 tbsp
- chicken broth1/2 cup
- Mexican oregano1 tsp
- ground cumin1/4 tsp
- kosher salt1 tsp
- corn tortillas12 med
- Mexican crema1/2 cup
- queso fresco1/2 cup
Method
- 01
Blend the adobo sauce base.
In a high-powered blender, combine the undrained fire-roasted tomatoes, chipotle peppers, adobo sauce, chicken broth, Mexican oregano, and cumin, blending on high until completely smooth and a rich brick-red color.
- 02
Caramelize the onions slowly.
Heat the oil in a large, deep skillet over medium heat and add the sliced onions. Cook them patiently until they are deeply softened, translucent, and golden brown at the edges—about 8 to 10 minutes—before stirring in the minced garlic during the final minute.
- 03
Dry-fry the shredded chicken.
Add the shredded rotisserie chicken directly to the pan with the caramelized onions. Toss it in the fragrant oil and let it cook for a few minutes to open up the meat fibers so they can absorb the sauce.
- 04
Simmer and reduce the tinga.
Pour the blended chipotle-tomato sauce over the chicken and onions, stirring well to combine. Reduce the heat to medium-low and simmer until the liquid evaporates and the sauce clings tightly to the meat, leaving almost no loose liquid in the pan.
- 05
Assemble the tacos.
Spoon the hot tinga generously into warm corn tortillas, topping with a drizzle of Mexican crema and crumbled queso fresco.
Notes
Stretch the dollar like a matriarch.
Unexpected guests? Shred half a head of green cabbage or grate two Mexican zucchinis and sauté them down with the onions. They melt into the sauce, absorb all the smoky flavor, and double the volume of the meal for pennies.
Respect the adobo.
Canned chipotles pack a serious punch. If cooking for young children, reduce the whole peppers to just one, but never skip the two tablespoons of adobo sauce. It carries the vital smoke and vinegar that define the DNA of the dish.
From Cook Tex-Mex.