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Tinga De Pollo From Guisados (Made With Lucky Peach)

Chicken up your tacos!

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

View this video on YouTube

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INGREDIENTS

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

PREPARATION

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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