Tinga de Pollo Tacos

Tinga de Pollo Tacos are the answer to shake up your next Taco Tuesday.  Why just stick to ground beef when there are so many other tasty, creative options to eat in a taco?  Tinga de Pollo literally translates to shredded or torn chicken.  This is an easy weeknight meal that comes together with some help from your slow cooker…dinner is done!

Again with my love of Mexican food…I know, I might have a problem.  But it is all just so good!  The other thing I love about a meal like this is that once you prepare the meat, your kids or guests can build their own with their favorite toppings.  I prefer shredded cheese, pico de gallo, thinly sliced radishes for a little crunch, freshly chopped cilantro and a squeeze of lime.  You can also add diced avocados, sour cream or another type of salsa…sky’s the limit.

A quick tip to elevate this dish from the ordinary is to fry your corn tortillas into taco shells for serving.  You just add enough vegetable oil to cover the bottom of a skillet, heat to medium high and fry each tortilla for about 15-20 seconds per side until golden brown.  Then, you can serve them flat, tostada-style, or form them into a taco shape as I did.  If you’re going to shape them, you need to do it after you drain them quickly on a paper towel of the oil, but while they’re still warm.  An easy added touch that adds delicious flavor!

If you have leftovers, they are great on a salad the next day for a light, healthy, tasty lunch or you can freeze them for a quick reheat meal.  Oh’ I would be remiss if I didn’t suggest adding them to a plate of nachos…boom!  Another tip is to use half boneless, skinless chicken breasts and half boneless, skinless chicken thighs.  The dark meat keeps them very moist and juicy, plus it will add flavor!

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Tinga de Pollo
Tinga de Pollo Tacos are the answer to shake up your next Taco Tuesday. Why just stick to ground beef when there are so many other tasty, creative options to eat in a taco? Tinga de Pollo literally translates to shredded or torn chicken. This is an easy weeknight meal that comes together with some help from your slow cooker...dinner is done!
Course Main Dish
Cuisine Mexican
Prep Time 30 minutes
Cook Time 3 hours
Servings
people
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 30 minutes
Cook Time 3 hours
Servings
people
Ingredients
Instructions
  1. Pat chicken dry and sprinkle liberally with kosher salt and pepper.
  2. Add about 2 Tablespoons EVOO to a large pot or dutch oven. I have a slow cooker with a pot that can be removed to stovetop for searing and then placed back in slow cooker for cooking, highly recommend! Brown chicken on both sides in batches and set aside, about 4 minutes per side over med-med/high heat.
  3. Remove all chicken to a plate, it will only be browned, not cooked through. Add diced onion to the same pot, add salt to sweat them over a low heat, you don't want to brown them. Cook for about 10 minutes, then add minced garlic.
  4. Make a spot in the middle of the pot to add the spices; ground cumin, ground corriander, oregano, thyme and bay leaf. Stir for a few minutes to toast the spices and release the flavors.
  5. Add diced tomatoes and their juices, chicken stock, chipotle in adobo sauce, 1 Tablespoon sugar and a sprinkle of kosher salt. Stir to combine and bring heat back up to a simmer.
  6. Add chicken back to the pot and nestle in the sauce. The tops should be showing and not covered.
  7. Cook on high for 3 hours or low if you want to let it go longer. Remove chicken to get it all shredded, using 2 forks and place back in the pot. It will hold until you're ready to serve. Top with your favorite taco toppings!
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