Shredded chicken in tomato-chipotle sauce (Tinga de pollo) from My Mexico City Kitchen: Recipes and Convictions (page 268) by Gabriela Camara

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Notes about this recipe

  • sometimes on November 08, 2025

    Made a half recipe and used the chicken and broth from my usual recipe, otherwise as written. Straightforward chicken tinga which is always easy and tasty. The large amount of onions and attention paid to getting them browned but still a bit crunchy stood out to me. My onions were perhaps closer to medium sized and it could have even used a bit more. I probably could have done a better job cooking them; they stayed crunchy but only got great browning on about half, could have used a couple more stirs and enameled cast iron wasn’t ideal here due to heat concerns. Overall enjoyed this and will have to give it a bit more practice as the technique with the onions is what’s differentiating this. Enjoyed as tacos with cilantro, avocado slices, and lime but would double the chipotle next time.

  • Anea25 on February 18, 2024

    easy, versatile and yummy

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