Tinga De Pollo Gavacho
Get ready to savor the bold and smoky flavors of Tinga de Pollo Gavacho, a vibrant Mexican-inspired dish that's as satisfying as it is simple to make. This recipe combines tender, shredded chicken with a rich tomato-chipotle sauce, enhanced with garlic, oregano, and a hint of warmth from adobo. Perfectly nestled atop crispy tostadas, this dish is dressed to impress with classic toppings like refried beans, creamy sour cream, crumbly queso fresco, crisp shredded lettuce, and buttery avocado slices. With just 15 minutes of prep and a quick simmer on the stove, this easy homemade tinga is ideal for weeknight dinners or casual gatherings. Whether you're craving authentic Mexican comfort food or a show-stopping tostada topping, this recipe delivers unbeatable flavor in every bite.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 large white onion
- 4 large Roma tomatoes
- 3 pieces garlic cloves
- 2 peppers chipotle peppers in adobo
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece bay leaf
- 6 pieces tostadas
- 1 cup refried beans (optional)
- 0.5 cup sour cream
- 0.5 cup crumbled queso fresco or feta
- 1 cup shredded lettuce
- 1 whole sliced avocado
Instructions
Place the chicken breasts in a pot and cover with water. Add a pinch of salt and bring to a boil. Lower the heat to a simmer and cook for 15-20 minutes until the chicken is fully cooked. Remove the chicken from the pot, let it cool slightly, then shred it using two forks. Set aside.
While the chicken is cooking, dice the onion, quarter the tomatoes, and peel the garlic cloves.
In a blender, combine the tomatoes, garlic, chipotle peppers in adobo, and chicken broth. Blend until smooth and set aside.
Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Pour the blended tomato-chipotle mixture into the skillet with the onions. Stir in the oregano, salt, black pepper, and bay leaf. Bring the mixture to a simmer and let it cook for 5 minutes, stirring occasionally, to let the flavors meld.
Add the shredded chicken to the skillet and mix well, ensuring the chicken is fully coated in the sauce. Simmer for another 5-7 minutes to heat through and allow the flavors to combine. Remove the bay leaf before serving.
To assemble, spread a thin layer of refried beans (if using) on a tostada, then top with a generous spoonful of the tinga de pollo. Garnish with sour cream, crumbled queso fresco, shredded lettuce, and slices of avocado.
Serve immediately and enjoy!
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 1020 mg | 44% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 8.3 g | 29% | |
| Total Sugars | 8.7 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 872 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
