Guadalupe Moreno owns Mi Morena in the Bay Area, serving up tacos de guisado with saucy fillings and toppings to customers in custom tacos made to order. She shared her recipe for Tinga de Pollo with Leticia Landa and Caleb Zigas’ cookbook “We Are La Cocina”; Ms. Moreno’s Tinga de Pollo works perfectly in tacos as well as topping crisp tostadas with lettuce and salsa or filling quesadillas or filling quesadillas or even used as filling inside quesadillas or filling tamal filling.
Tinga de Pollo can be used up leftover cooked chicken (just skip straight to Step 2) or pulled from roast/poached birds/grocery store rotisserie birds Tejal Rao.
Tamales Are at Their Peak Season in Los Angeles.
Ingredients in This Recipe Yield:4 Serves (approx. 3 Cups).
Chicken Bone In Parts (2 pounds). We Offer Bone-in Chicken Legs, Breasts or Combination Options.
1/2 medium white onion and 1 celery stalk cut into 2-inch pieces are required.
Two small carrots cut into 2-inch lengths are needed.
For this Sauce: 1/4cup vegetable oil and one medium white onion cut in half lengthwise are required, thinly sliced.
3/4 cups of canned crushed tomatoes will equal approximately 1/4cup dry ground tomato product.
Three Chipotles in Adobo with Sauce (1/3 Cup).
SALT AND FRESHLY GROUND BLACK PEPPER
Preparations is key in creating an environment conducive to successful collaboration.
Step 1
To Cook the Chicken: In a large saucepan, combine chicken with onion, celery and carrots along with 4 cups of cold water if necessary to cover all solids. Bring to a boil over high heat before turning down to maintain a simmer and allow chicken to become extremely tender – about 45 minutes total.
Step 2
Transfer the chicken to a bowl. When cool enough to handle, discard its skin and bones before pulling its meat into thin shreds. Strain the broth for use in making Tamales de Pollo or another recipe.
Step 3
While chicken cooks, prepare the sauce: Bring oil to medium-high heat in a large saucepan and add onion, stirring often, until soft and translucent, about five minutes. In the meantime, puree tomatoes, chipotles and garlic in a blender until smooth; once onions have finished cooking add them back into saucepan and bring up to boil before reducing to simmer for two or three more minutes while occasionally stirring.
Step 4
Toss the chicken in the sauce and gently fold to ensure an even coating and heat through. Season to your preference with salt and pepper before serving immediately or allow it to cool before cooling at room temperature to use as filling for Tamales de Pollo.
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