Mexican Tinga de Pollo

Ingredients

• 600g cooked shredded chicken
• 2 onions, sliced
• 3 garlic cloves
• 1 can chopped tomatoes
• 3 chipotles in adobo, chopped
• 1 tbsp adobo sauce
• 1 tsp oregano
• 1 tsp cumin
• 3 tbsp oil
• Tacos and toppings to serve (sliced onion, lime, coriander, avocado)

Instructions

1. Soften the onion in oil 10 minutes; add garlic.
2. Add tomatoes, chipotles, adobo, oregano, cumin.
3. Simmer 10 minutes until thick.
4. Stir in the chicken; warm 5 minutes.
5. Pile into warm tacos with toppings.

Serving suggestions

• Lovely in tacos, on tostadas, or in a torta sandwich.

Storage & reheating

Keeps 4 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions