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    Tinga De Pollo From Guisados (Made With Lucky Peach)

    Chicken up your tacos!

    by , ,

    Tinga de Pollo From Guisados (Made with Lucky Peach)

    Here's a video that shows you how to make it:

    View this video on YouTube


    Serves 4-6

    2 boneless, skinless, chicken breasts

    6 garlic cloves (4 minced, 2 smashed)

    2 whole cloves

    2 tomatoes

    5 chipotle peppers in adobo

    ½ cup chicken stock

    2 teaspoons cumin

    ½ teaspoon nutmeg

    2 tablespoons vegetable oil

    2 white onions, halved and sliced

    ¼ pound chorizo

    1 head iceberg lettuce, shredded

    Kosher salt

    Black pepper, freshly ground

    2 avocados, sliced

    12 corn tortillas


    1. Place chicken in a saucepan over medium heat with enough water to cover by 1 inch.

    2. Add the smashed garlic and cloves. Simmer until the chicken is cooked through, 12-15 minutes.

    3. Remove the chicken from the pot, cool slightly, then shred with two forks.

    4. Place a cast-iron skillet over medium-high heat, until smoking.

    5. Add the tomatoes and roll slowly around until blackened on all sides, about 6 minutes.

    6. Add the seared tomatoes to a blender with chipotle peppers, chicken stock, cumin, and nutmeg. Blend until smooth.

    7. Heat the vegetable oil in a large pot over medium-high heat. Add the garlic, onions, and chorizo. Cook 2-3 minutes until the onions have softened and the chorizo has rendered a little fat.

    8. Add the lettuce and sauté 2-3 additional minutes, until softened.

    9. Add the tomato-chili mixture and cook for 3 minutes, stirring constantly to incorporate.

    10. Add the shredded chicken and bring mixture to a simmer. Simmer, uncovered, until most of the liquid has cooked off, about 10-15 minutes.

    11. Season with salt and pepper to taste.

    12. Serve on warm corn tortillas with sliced avocado.

    13. Enjoy!

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