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Chicken Tinga (Tinga de Pollo)


For the shredded chicken

  • 1 lb boneless, skinless chicken breasts
  • 1 tsp whole black peppercorns crushed
  • 1 tsp kosher salt
  • 2 cloves garlic crushed
  • 1/2 medium onion sliced
  • 2 cups GF chicken stock

For the tinga

  • 5 oz pork chorizo
  • 1/2 medium onion diced
  • 2 cloves garlic minced
  • 1 14.5-oz can diced tomatoes
  • 3 medium tomatillos husked, rinsed, and diced
  • 1 chipotle in adobo sauce finely diced
  • 1/2 tsp dried oregano
  • 1/2 tsp dried marjoram
  • 1/2 tsp dried thyme
  • 1 cinnamon stick


To make the pulled chicken

  • Place the chicken, peppercorns, salt, garlic, and onion in a saucepan. Add the chicken stock and bring to a boil over high heat. Then cover, reduce the heat to a simmer, and cook for 45 minutes until the chicken is tender.
  • Remove the chicken from the liquid and set aside to cool. Add the cooking liquid to a blender and puree until smooth. Reserve for later use. When the chicken is cool, shred with two forks.

To make the tinga

  • Heat a large 12-inch sauté pan or cast iron skillet over medium heat.
  • Cook the chorizo until fully cooked and a little crispy, about 10 minutes.
  • Add the onions and garlic and sauté until soft and translucent, about 5 minutes.
  • Add the remaining ingredients along with the shredded chicken and 1 cup of the reserved cooking liquid. Then turn the heat down to a simmer and reduce until most of the liquid has evaporated, about 15–20 minutes. (Remove the cinnamon stick before serving.)

To finish the tacos

  • Serve with crispy tostadas or soft corn tortillas and your favorite taco toppings. We recommend avocado slices, fresh cilantro leaves, crispy jicama matchsticks or shredded cabbage, and a squeeze of lime.