Tinga de Pollo de Gerardo
Let your slow‑cooker do the heavy lifting with this simple Chicken Tinga recipe created by our co‑founder Gerardo. It’s smoky, saucy & made for easy autumn cooking. Just add chicken & a jar of our Chipotle Salsa to the slow cooker & let time do its thing. A few hours later you’ve got a fiesta‑worthy taco filling that tastes like far more work than it actually was.
SPICINESS
COOKING TIME
6 hours
Ingredients
- 1 La Tortillería corn tortillas pack of 15
- 1 kg Chicken breast or thigh (boneless)
- 1 La Tortillería Chipotle Salsa 200ml
- 1 tomato (optional)
- 1 onion (optional)
- 1 avocado (optional)
- Shredded cheese (optional)
- Coriander leaves (optional)
- Lettuce (optional)
Cooking Instructions
- Place the chicken in a slow cooker, pour the chipotle salsa over it. Add the optional tomato & onion diced into 4 or 6 pieces, to reduce the heat if desired.
- Cook for 4 hours on HIGH temperature with the lid on.
- After 4 hours, shred the chicken with two forks & mix back in.
- Cook uncovered for 2 more hours until the broth thickens (longer if using tomato/onion).
- In a very hot dry frying pan, heat your tortillas until soft, hot & floppy. Wrap in a tea towel until ready to serve.
- Place some tinga on your warm tortilla. Serve with avocado slices, shredded cheese &/or lettuce as garnish.
¡Buen Provecho!
Pro tip:
If you love extra heat, halve the chicken & keep the full jar of Chipotle Salsa. Simple, spicy magic.
We are makers of award-winning traditional corn tortillas & tortilla chips, sold Australia-wide
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