• Direct from the grower
  • Freshly shipped
  • Fast delivery & pickup point
  • Spicy support
Tinga de Pollo Tacos

Tinga de Pollo is a Mexican dish with chicken, tomatoes and Chipotle. With this recipe you will make 12 tacos with this delicious filling.

With meat
Main course
North American
60 minutes
3 persons

Share:

Tacos de tinga de pollo Westlandpeppers
Tinga de Pollo Tacos

Tinga de Pollo is a Mexican dish with chicken, tomatoes and Chipotle. With this recipe you will make 12 tacos with this delicious filling.

With meat
Main course
North American
60 minutes
3 persons

Share:

Tacos de tinga de pollo Westlandpeppers

Here's how to make it

1
Put the chicken breast with 1 liter of water in a pan, bring to a boil and simmer for 15 minutes, until tender. Remove the pan from the heat and save the cooking liquid for later. Take two forks and use the forks to pull the chicken into pieces.
<br>
2
Peel the chipotle peppers and remove the seeds. Roast them in a dry skillet over medium heat for about 2 minutes. This will release the essential oils and impart more flavor. Be careful not to scorch them; this can cause the sauce to end up with a bitter taste.
<br>
3
Then put the chipotle peppers in a pan, add 500ml of boiling water and let them soak for 15 minutes. Halve the cherry tomatoes, chop 1 onion and finely chop 2 cloves of garlic. Add this to the chipotle peppers with cooking water and grind with a hand blender or blender to a smooth sauce. Add 1 tsp thyme, 1 tsp oregano, 1 tsp brown caster sugar and salt and pepper to taste. Let simmer on low heat for about 10 more minutes.
<br>
4
Cut 1 onion into thin rings and heat a pan with 2 tablespoons of olive oil. Fry the onion until glazy and then add the chipotle sauce and pulled apart chicken, fry for about 3 minutes. Add 100ml of the chicken's cooking water and simmer for another 15 minutes.
<br>
5
Heat the corn tortilla by frying both sides for 20 to 25 seconds in a skillet without oil or butter over medium-high heat. Fill the tortillas with the chicken Tinga mixture and finish with your favorite toppings such as; Jalapeño, radish, feta, red onion, lime, sour cream and cilantro.

Ingredients

8 units
200 g
12
  • 500 g chicken breast
  • 2 onions
  • 2 cloves of garlic
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp brown caster sugar
  • salt and pepper
  • 2 tbsp olive oil

Toppings

1
Jalapeño, radish, feta, red onion, lime, sour cream and cilantro.

Also delicious!

Tacos de tinga de pollo Westlandpeppers
Tinga de Pollo Tacos
Tinga de Pollo is a Mexican dish with chicken, tomatoes and Chipotle. With this recipe you will make 12 tacos with this delicious filling.
View recipe
Cod Tiradito with Aji Amarillo paste Westlandpeppers
Cod Tiradito
This recipe is inspired by the Salmon tiradito from "Mi Casa Peru" by Katinka Lansink. Tiradito is one of the best-known dishes from Nikkei cuisine, which is similar to ceviche, but differs in cutting method and function from tiger milk.
View recipe
Paella Westlandpeppers
Paella with Padron
Paella is a delicious Spanish rice dish. With this recipe, you can make a vegetarian Paella with Padron peppers for 4 to 6 people.
View recipe
Chicken 65 Westlandpeppers
Chicken 65
This popular South Indian appetizer is made by marinating and deep-frying chicken with green chilies, curry leaves and spices.
View recipe

Westlandpeppers

Pickup Point

Monday from 8:00 a.m. to 5:00 p.m.
Tuesday from 8:00 a.m. to 5:00 p.m.
Wednesday from 8:00 a.m. to 5:00 p.m.
Thursday from 8:00 a.m. to 5:00 p.m.
Friday from 8:00 a.m. to 5:00 p.m.
Saturday from 8:00 a.m. to 12:00 p.m.
Sunday Closed

Company information

Address

Burg. Crezeelaan 44A
2678 KZ De Lier
The Netherlands

Phone

+31(0)174-521876

E-mail

westlandpeppersinfo@gmail.com

Instagram Facebook Twitter Youtube Pinterest

© Westlandpeppers | Webshop by Buro Staal

Various peppers Westlandpeppers

Webshop closed on Friday

This Friday our web shop will be closed. Orders placed after 9:30 a.m. on Thursday, July 31, will be processed and shipped again on Monday. Thank you for your understanding!