Homage to the Taco Chronicles – The Series – Tacos con Tinga de Pollo
Mi primera esposa was a Tex-Mex woman who indoctrinated me into the culture and la familia of Tex-Mex life. Some of it was interesting, some I’m glad I don’t have to deal with any longer, but the food, oh the food was and still is wonderful. There are little hole in the wall eateries on the Northside of Houston that I would have never known about had it not been for her. Some of the best Hispanic food can be found in those places and attempting to re-create those dishes has remained a passion of mine.
One thing that all Tex-Mex madres teach their daughters is how to cook the basics which include tortilla making, caldos, mole, tamales and a variety of stews. One of the most popular of all those stews is Tinga de Pollo, or Chicken Tinga. It’s easy to make, relatively inexpensive, as well as very versatile. Made almost soup like it can be simply ladled over rice. A little thicker and it’s great smothered with cheese on a tostada. Or of course made into, what I present here, a ubiquitous taco.
Chicken Tinga is a simple and distinctly tasty shredded chicken dish. What makes it so unique is its sauce; a combination of tomato, onion, and chipotles in adobo (those little cans you buy in any grocery store). The recipe I’m presenting though, amps’ things up a bit. First the chicken. Traditionally the chicken parts (usually breasts) are boiled along with the veggies and then shred. The chicken is then combined with the sauce made from those veggies and the subsequent boiled liquid. In keeping with barbecue traditions, I’m going to grill my chicken instead. I’m also using skinless thighs for more flavor, a bit of seasoning for added depth then grilling them on my Weber using a Vortex.
For the veggies I’m going to char rather than boil them before blending. In place of using water in the sauce, I’m going to use a chicken stock for further flavor amplification. Instead of just relying on the chipotles and adobo sauce, I’m also going to hydrate and add some dried guajillo peppers. One final spicy kick will be to add what many Tex-Mex cooks include, some chorizo sausage to the final mix.
So come along with me on this journey from its origins in Puebla Mexico, to the la familia tradition taught to my first Tex-Mex wife and finally to my kitchen to make some Tinga de Pollo Tacos.
Chicken Tinga Tacos
Course. Lunch or Dinner.
Cuisine. Traditional Mexican
Makes. 4 to 6 servings
Takes. 60 minutes prep, 90 minutes total cooking time
Ingredients – Meat & Sauce
3 pounds skinless boneless chicken thighs or breasts (choice)
6-8 ounces chorizo sausage
4 plum tomatoes cut in half
1-1/2 large white onions
3 cloves garlic
3 dried guajillo peppers
2 canned chipotle peppers with the adobo sauce
2 cups low sodium chicken stock
1 teaspoon black pepper
1 teaspoon Mexican oregano
1/2 teaspoon ground cumin
1 teaspoon Kosher salt (or more to taste)
2 bay leaves
Grilling seasoning for chicken to taste
Ingredients – Suggestions for Taco Presentation
10-12 – corn OR classic flour tortillas
Mexican white cheese (Queso fresco)
Pico de Gallo (optional: add mango or pineapple chunks)
Guacamole or avocado slices
Sour Cream
Lime wedges
Salsa or hot sauce of choice
Directions
The chicken is now ready. Warm some tortillas and build your tacos with the condiments of your choice and enjoy some fantastic Chicken Tinga Tacos!!
Thanks again for taking the time to continue reading my series. I hope those who have never had real Mexican tacos will take the time to cook some for friends and family.
For those interested in following or have missed any of my Taco Chronicles series, here are links to previous offerings;
Tacos de Guisado
Tacos al Pescado
Tacos de Chivo Birria
Tacos al Pastor
Tacos al Carbon
Tacos de Barbacoa de Res
Tacos de Cochinita Pibil
Next up is something we can all identify with, Brisket Tacos!! But these will not be your ordinary slap some meat on a tortilla type. You don’t want to miss what I have in store for you. Until then, as always, Trout is Out !!
"This is what defines Mexico….a Good Taco"
Mi primera esposa was a Tex-Mex woman who indoctrinated me into the culture and la familia of Tex-Mex life. Some of it was interesting, some I’m glad I don’t have to deal with any longer, but the food, oh the food was and still is wonderful. There are little hole in the wall eateries on the Northside of Houston that I would have never known about had it not been for her. Some of the best Hispanic food can be found in those places and attempting to re-create those dishes has remained a passion of mine.
One thing that all Tex-Mex madres teach their daughters is how to cook the basics which include tortilla making, caldos, mole, tamales and a variety of stews. One of the most popular of all those stews is Tinga de Pollo, or Chicken Tinga. It’s easy to make, relatively inexpensive, as well as very versatile. Made almost soup like it can be simply ladled over rice. A little thicker and it’s great smothered with cheese on a tostada. Or of course made into, what I present here, a ubiquitous taco.
Chicken Tinga is a simple and distinctly tasty shredded chicken dish. What makes it so unique is its sauce; a combination of tomato, onion, and chipotles in adobo (those little cans you buy in any grocery store). The recipe I’m presenting though, amps’ things up a bit. First the chicken. Traditionally the chicken parts (usually breasts) are boiled along with the veggies and then shred. The chicken is then combined with the sauce made from those veggies and the subsequent boiled liquid. In keeping with barbecue traditions, I’m going to grill my chicken instead. I’m also using skinless thighs for more flavor, a bit of seasoning for added depth then grilling them on my Weber using a Vortex.
For the veggies I’m going to char rather than boil them before blending. In place of using water in the sauce, I’m going to use a chicken stock for further flavor amplification. Instead of just relying on the chipotles and adobo sauce, I’m also going to hydrate and add some dried guajillo peppers. One final spicy kick will be to add what many Tex-Mex cooks include, some chorizo sausage to the final mix.
So come along with me on this journey from its origins in Puebla Mexico, to the la familia tradition taught to my first Tex-Mex wife and finally to my kitchen to make some Tinga de Pollo Tacos.
Chicken Tinga Tacos
Course. Lunch or Dinner.
Cuisine. Traditional Mexican
Makes. 4 to 6 servings
Takes. 60 minutes prep, 90 minutes total cooking time
Ingredients – Meat & Sauce
3 pounds skinless boneless chicken thighs or breasts (choice)
6-8 ounces chorizo sausage
4 plum tomatoes cut in half
1-1/2 large white onions
3 cloves garlic
3 dried guajillo peppers
2 canned chipotle peppers with the adobo sauce
2 cups low sodium chicken stock
1 teaspoon black pepper
1 teaspoon Mexican oregano
1/2 teaspoon ground cumin
1 teaspoon Kosher salt (or more to taste)
2 bay leaves
Grilling seasoning for chicken to taste
Ingredients – Suggestions for Taco Presentation
10-12 – corn OR classic flour tortillas
Mexican white cheese (Queso fresco)
Pico de Gallo (optional: add mango or pineapple chunks)
Guacamole or avocado slices
Sour Cream
Lime wedges
Salsa or hot sauce of choice
Directions
- Season the chicken and allow to come up to room temperature. Fire up your grill with a Vortex accessory (or 2 zone cooking as an option). Open all vents to allow maximum airflow through the Vortex. Place your chicken on the grill and cook until the internal temperature hits 150-155*F with a light char. Do not overcook or dry out. Final cooking will occur later.
- Allow to cool after grilling, then shred the cooked chicken. Place in a bowl, cover and set aside.
- Over an open flame or on your hot grill, place your tomatoes, 1/2 of an onion and the garlic cloves. Heat and char all sides turning frequently until a nice light char develops. Add all the charred veggies to a blender.
- Meanwhile, clean and de-seed the guajillo chilies. In a saucepan gently heat some water and re-hydrate the guajilloes for about 20 minutes. Add the guajilloes and the canned chipotles with adobo sauce to the blender.
- Add the chicken stock to the contents of the blender along with the black pepper, salt, oregano, cumin and bay leaves. Blend on high until smooth. Once blended strain the contents to remove any large chunks or pieces. The resultant sauce should be silky smooth.
- Add the blended sauce to a pan and simmer on low. You should have about 32 ounces, if not add some water to make up the difference. Continue simmering while you go to the next step.
- In a large skillet remove the chorizo from its casing and sauté on medium low heat for about 8-10 minutes to render and darken. Stir frequently.
- Cut your remaining whole onion into slices and add to the chorizo in the skillet. Cook the onions until they are caramelized. If need be cover the skillet to avoid burning the chorizo/onion mix.
- Once the onions have softened, pour your simmered sauce into the skillet and stir to incorporate. Continue on medium low heat.
- Next add your shredded chicken. Again stir and blend until the chicken has been fully coated with the sauce. Continue cooking for an additional 10 minutes, stirring periodically. Check for salt content and add if needed.
- If you find that the sauce is a bit too thin and runny, continue to cook down until it thickens. We want this to hold up in a tortilla without making it too soggy.
The chicken is now ready. Warm some tortillas and build your tacos with the condiments of your choice and enjoy some fantastic Chicken Tinga Tacos!!
Thanks again for taking the time to continue reading my series. I hope those who have never had real Mexican tacos will take the time to cook some for friends and family.
For those interested in following or have missed any of my Taco Chronicles series, here are links to previous offerings;
Tacos de Guisado
Tacos al Pescado
Tacos de Chivo Birria
Tacos al Pastor
Tacos al Carbon
Tacos de Barbacoa de Res
Tacos de Cochinita Pibil
Next up is something we can all identify with, Brisket Tacos!! But these will not be your ordinary slap some meat on a tortilla type. You don’t want to miss what I have in store for you. Until then, as always, Trout is Out !!
"This is what defines Mexico….a Good Taco"
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