Description
A delicious and comforting Chicken Tinga dish featuring tender, shredded chicken cooked in a smoky chipotle and tomato sauce, perfect for serving on tortillas or tostadas.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 onion, chopped
- 2 cloves garlic, minced
- 2-3 chipotle peppers in adobo sauce
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
- Tortillas or tostadas for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent.
- Stir in minced garlic and cook for another minute.
- Combine chicken breasts with chipotle peppers, diced tomatoes, cumin, oregano, salt, and pepper.
- Add enough water to cover the chicken and bring to a boil.
- Reduce heat to low and simmer for 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the pot, mixing well with the sauce.
- Serve it on tortillas or tostadas, garnished as desired.
Notes
For extra flavor, marinate the chicken in the sauce for a couple of hours before cooking. Adjust the number of chipotle peppers to control the heat level.
