Entree: Mexico – Puebla – Tinga Poblana (Shredded chicken simmered in a smoky tomato, chipotle and poblano pepper sauce served with warm corn tortillas)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 15 min

Total 1 hr

Ingredients

- 1 1/2 lb (680 g) boneless skinless chicken breasts, about 2 large
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large white onion, thinly sliced (approx. 8 oz / 225 g)
- 4 cloves garlic, smashed (approx. 12 g)
- 1 1/2 cups (360 ml) canned crushed tomatoes
- 2-3 chipotle chiles in adobo, chopped (about 15-22 g) plus 2 tbsp (30 ml) adobo sauce
- 1 medium poblano pepper, roasted, peeled and sliced (approx. 4 oz / 115 g)
- 1 cup (240 ml) low-sodium chicken broth
- 1 tsp (5 g) dried Mexican oregano
- 1 bay leaf
- 1 tbsp (15 ml) white vinegar or apple cider vinegar
- Salt to taste
- Freshly ground black pepper to taste
- 8 (6-inch) corn tortillas (approx. 12 oz / 340 g), warm, for serving
- 1/2 cup (120 ml) Mexican crema or sour cream, for garnish
- 4 oz (115 g) queso fresco, crumbled, for garnish
- 1 medium avocado, sliced (approx. 200 g), for garnish
- 1/4 cup (15 g) chopped cilantro, for garnish
- Lime wedges, for serving

Instructions

1. Place chicken breasts in a medium saucepan and cover with water. Add a pinch of salt, bring to a simmer, and poach until cooked through, about 12–15 minutes. Remove chicken, reserve 1/2 cup (120 ml) cooking liquid, and shred the chicken with two forks.
2. While chicken cooks, roast the poblano pepper directly over a gas flame or under a broiler until charred on all sides. Place in a bowl covered with plastic wrap for 10 minutes, then peel, seed, and slice.
3. In a blender, combine crushed tomatoes, chipotle chiles and adobo sauce, garlic, and 1/4 cup (60 ml) of the reserved chicken cooking liquid. Blend until mostly smooth.
4. Heat oil or lard in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until soft and starting to brown, about 6–8 minutes.
5. Pour the blended tomato-chipotle sauce into the skillet with the onions. Add oregano, bay leaf, vinegar, chicken broth, and sliced poblano. Simmer gently for 8–10 minutes to develop flavor. Season with salt and pepper to taste.
6. Add the shredded chicken to the skillet and simmer for 5–7 minutes until the chicken absorbs the sauce and is heated through. If sauce is too thick, add up to 2 tbsp (30 ml) reserved cooking liquid or broth.
7. Warm the corn tortillas on a dry skillet or comal. Serve the tinga in tortillas topped with Mexican crema, crumbled queso fresco, avocado slices, chopped cilantro, and lime wedges.