Description
Experience the bold flavors of Mexico with this Chicken Tinga recipe, featuring tender chicken in a spicy, tangy sauce that transforms every meal into a memorable experience.
Ingredients
- 500 grams pechuga de pollo (chicken breast)
- 1 large can (400 grams) pelados tomatoes (whole peeled tomatoes)
- 2 medium onions, finely sliced
- 3 adobo chipotle chiles, chopped
- 2 cloves of garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- For serving: corn or flour tortillas, crema, crumbled fresh cheese, sliced avocado
Instructions
- Cover the chicken breasts with water in a large pot and add a pinch of salt.
- Bring to a boil, then reduce to low heat and cook for 20 minutes or until the chicken is fully cooked.
- Remove from heat and let the chicken cool before shredding into bite-sized pieces.
- Heat the vegetable oil in a large skillet over medium heat.
- Add the sliced onions and minced garlic, cooking until the onions are translucent and tender.
- Incorporate the canned tomatoes, chipotle chiles, cumin, and oregano into the skillet and cook on low heat for 10 minutes, crushing the tomatoes with a wooden spoon.
- Stir in the shredded chicken, coating it with the sauce and cook on medium-low for an additional 10 minutes.
- Season with salt and pepper to taste.
- Serve the chicken tinga hot with warm tortillas, garnished with crema, crumbled cheese, and sliced avocado.
Notes
Allow the mixture to simmer longer for a deeper flavor. Adjust the spiciness to your preference by modifying the amount of chipotle chiles.
