If Only Every Street Corner Had A Taco Stand

August 23, 2019

If Only Every Street Corner Had A Taco Stand

Credit: Tasty/Buzzfeed

Tinga De Pollo

A delicious and flavorful chicken taco with authentic flavors.

Course Main Course
Cuisine Mexican
Keyword tacos
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Author D. Leecious


  • 2 boneless skinless chicken breasts
  • 6 cloves garlic 4 minced, 2 smashed
  • 2 whole cloves
  • 2 tomatoes
  • 5 chipotle peppers in adobo sauce
  • 1/2 cup chicken stock
  • 2 tspn cumin
  • 1/2 tspn nutmeg
  • 2 tbsp vegetable oil
  • 2 white onions halved and sliced
  • 1/4 lb chorizo
  • 1 head iceberg lettuce shredded
  • kosher salt
  • black pepper
  • 2 avocados sliced
  • 12 corn tortillas


  1. Place chicken in a saucepan over medium heat with enough water to cover by 1 inch.

  2. Add the smashed garlic and cloves. Simmer until the chicken is cooked through, 12-15 minutes.

  3. Remove the chicken from the pot, cool slightly, then shred with two forks.

  4. Place a cast-iron skillet over medium-high heat, until smoking.

  5. Add the tomatoes and roll slowly around until blackened on all sides, about 6 minutes.

  6. Add the seared tomatoes to a blender with chipotle peppers, chicken stock, cumin, and nutmeg. Blend until smooth.

  7. Heat the vegetable oil in a large pot over medium-high heat. Add the garlic, onions, and chorizo. Cook 2-3 minutes until the onions have softened and the chorizo has rendered a little fat.

  8. Add the lettuce and sauté 2-3 additional minutes, until softened.

  9. Add the tomato-chili mixture and cook for 3 minutes, stirring constantly to incorporate.

  10. Add the shredded chicken and bring mixture to a simmer. Simmer, uncovered, until most of the liquid has cooked off, about 10-15 minutes. Season with salt and pepper to taste.

  11. Serve on warm corn tortillas with sliced avocado.


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