Tingas de Pollo o Setas al Chipotle (Puebla Smoky Tomato-Chipotle Shredded Skillet) – Authentic Mexico Recipe

Ingredients for Tingas de Pollo o Setas al Chipotle (Puebla Smoky Tomato-Chipotle Shredded Skillet) (4 Servings)

• 1.25 lbs (or 2.5 cups) shredded chicken breast (or oyster mushrooms), prepped into bite-sized pieces
• 1.5 cups sliced sweet white onions, washed and trimmed
• 1 cup crispy tostadas and avocado
• 1 medium onion and 3 cloves garlic, finely minced with chipotle chilies in adobo
• 1.5 tbsp traditional Mexico seasoning (roasted Roma tomatoes, Mexican oregano, thyme)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown shredded chicken breast (or oyster mushrooms) for 5 minutes.
2. Add minced onion, garlic, chipotle chilies in adobo, and roasted Roma tomatoes, Mexican oregano, thyme, stirring for 2 minutes until deeply aromatic.
3. Add sliced sweet white onions and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in crispy tostadas and avocado right before serving warm.