Tu Casa Mi Casa Chicken Tinga (Tinga de Pollo)
We’d been looking for a recipe for tinga de pollo for quite a long time; the ones I found were so simple we didn’t believe they’d be very good. This one, from Tu Casa Mi Casa — the cookbook from Mexico’s superstar chef, Enrique Olvera and his talent team of chefs (Luis Arellano, Gonzalo Goût and Daniela Soto-Innes) — is just as simple, but with all that star power behind it, we thought we should give it a whirl. You know what? It’s seriously good. And those others probably are as well.
We ate it both ways the authors suggest — the first night we had it as a soupy stew served over rice, accompanied by tortillas. The next day at lunch, we reduced it down a bit and served it on tostadas piled with shredded lettuce, crumbled queso fresco, a drizzle of crema and some fresh salsa verde. Hard to say which way we preferred — they were both so good!
Note: The original recipe calls for either dried or canned chipotles, mentioning in the headnote that it’s better made with dried ones. However the instructions were a bit foggy on how to handle them, so we used canned.
Serves 2 to 4.
Ingredients
1 pound (455 g) boneless chicken breast
2 large white onion, 1 halved and one sliced