Posted by: chapwoman | May 5, 2010

Tinga de Pollo

Sorry I haven’t been posting this entire quarter! Life is just too busy with all this architecture and beautiful weather to be outside with friends.  But don’t worry, I’m still eating.  Actually, this was the first meal Kami and I made together spring quarter.  And it was delicious!  Because Kami is a huge fan of Mexican food, you will be seeing a lot of similar recipes coming out of our kitchen.  And now for the most delicious soft tacos to come from Inyomouth…

Tinga de Pollo

(adapted from The Crepes of Wrath)

2-2.5 pounds boneless chicken breast
3 tablespoons olive oil
2 onions, sliced thinly
5 garlic cloves, minced
3-5 chipotle chilies in adobo sauce (found at Food For Less in the canned food aisle), add depending on the level of heat you prefer; we added 4 because Kami loves spicy food
28 ounces diced tomatoes (1 large can or 2 small cans)
1/2 cup chicken broth
1/2 teaspoon ground nutmeg
1 1/2 teaspoons ground cumin
salt and pepper to taste
queso blanco (optional)

Pico de Gallo
1 large red onion, diced
2 tomatoes, diced
3-4 tablespoons fresh cilantro, minced
1 teaspoon salt
1/4 teaspoon pepper
1/4 lime

Let me know what you think!

_K

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Responses

  1. I think this is amazing. now i need someone to make it with because this is more than one person.


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