How to Make Our Recipe for Tinga de Pollo, the Ultimate Taco Filling


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Tim and Bridget make Tinga de Pollo, the ultimate Shredded Chicken Tacos. Get the recipe for Shredded Chicken Tacos: …

24 replies
  1. Sue Smith
    Sue Smith says:

    It the statement, "I eat them at least once-a-week." similar to an attorney's "billable hours"? Is it the same as the joke: an attorney arrives at the gates of heaven and St. Peter says, "You report that you are 120 years old". The attorney replies, "Oh, that is in billable hours."

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  2. Amanda Black
    Amanda Black says:

    I made this today. So delicious and going in my regular rotation. I ended up using 3 lbs of chicken breast because my kids don't like thigh meat. I also doubled the tomatoes, broth, cumin, brown sugar and added an extra chipotle. Left out the cinnamon. Served with pickled red onion, cojita, cilantro, extra lime, and homemade salsa.

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  3. Elaine Nuzzaco
    Elaine Nuzzaco says:

    The sauce was a bit saucier than I expected so it took about 3x longer to reduce it. Next time I would shred less because it was losing texture the longer I cooked off the liquid. I also threw in the whole can of chipotles in adobo. What was I going to do with half a small can?

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  4. jmcmuffy
    jmcmuffy says:

    Sorry to say Hell No that's not tinga being latino and older then dirt I know that we don't use this recipe now if they said this is a new twist on the classic I would let it pass but it looked like mole sauce on shred chicken…maybe it taste good but no thanks.

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