Recipe courtesy of Zarela Martinez

Tinga de Pollo (Chicken Hash)

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  • Level: Easy
  • Yield: 4 servings as a main dish; mor
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2 large ripe tomatoes

3 canned chile chipotles en adobo (available in Latin American markets)

1/4 cup water or chicken stock

1/3 cup vegetable oil

4 large garlic cloves, finely chopped

1 large or 2 medium onions, thinly sliced in half-moons (about 2 cups)

2 teaspoons ground cumin

1 teaspoon freshly grated nutmeg

6 cups shredded cooked chicken or any other cooked meat

Salt and freshly ground black pepper to taste


  1. Heat a griddle or cast-iron skillet over high heat until a drop of water sizzles on contact. Roast the tomatoes, turning several times, until blackened on all sides. Let sit until cool enough to touch. Working over a bowl to catch any juices, peel off the black skin. Seed the tomatoes, chop the flesh roughly, and set aside. In a blender or food processor fitted with the steel blade, puree the chipotle chiles and the sauce that clings to them with the water or stock. Set aside. In a large skillet, heat the oil over high heat until very hot but not quite smoking. Add the garlic and onion and cook, stirring, 2 to 3 minutes. Add the tomatoes, cumin, nutmeg, and pureed chipotles and cook, stirring, another 3 minutes. Reduce the heat to medium; add the shredded meat, and simmer, uncovered, until most of the liquid has evaporated, about 10 minutes. Season with salt and pepper and serve at once.