Some of you may have seen our post on Guisados, in our opinion the best taqueria in Los Angeles. Not only do they hand-make their corn tortillas, but their taco fillings are delicious stews that have been slow-cooked with a variety of spices, meats, peppers and vegetables. In honor of Cinco de Mayo, Guisados generously shared their recipe for their Chicken Tinga, a smokey, spicy preparation of shredded chicken and smoked jalapeños, and one of their most popular tacos. It’s a surprisingly simple recipe – give it a try and let us know how it turned out!
Guisados Tinga de Pollo
INGREDIENTS (Serves 2-4):
2 large ripe tomatoes
5 chipotle chilis
1/2 cup of chicken stock
2 tsp of cumin powder
1/2 tsp nutmeg
2 tbsp vegetable oil
4 large garlic cloves, minced
2 medium white onions, sliced into crescents
6 cups of shredded cooked chicken breast
salt and pepper
1. Heat skillet on high heat.
2. Add tomatoes and roast, turn several times to blacken on all sides.
3. Remove tomatoes and let cool to touch. Cut into chunks, put in blender with chipotles, chicken stock, cumin and nutmeg. Blend until smooth.
4. In large pot, heat oil over medium-high heat. When hot, add garlic and onions, chopped iceberg lettuce sautee 2-3 minutes until soft.
5. Add tomato-chile mixture and stir for 3 minutes to heat through.
6. Reduce heat to medium and add shredded chicken, simmer uncovered until most of liquid has evaporated, approximately 8- 10 mins. Season lightly with salt and pepper.