• Angel Cano

Chicken Tinga

This is one classic dish. Probably anywhere you go in Mexico, you can find good Tinga de Pollo served in tacos or tostadas. Its a simple recipe and can be made in short time. INGREDIENTS:

1 kg chicken breasts 1 onion 4 tomatoes 2 to 4 chipotle peppers (to taste) ½ cup water or chicken broth 1 bay leaf 1 Lettuce

1 Fetta cheese

1 Creme (creme fraiche)

Tostadas (if you don't find them, friend some corn tortilas)

Salt and pepper (to taste) INSTRUCTIONS: 1. Place the chicken breasts in a small pot, cover with water and add salt. Bring to a boil over high heat, reduce heat to low, and cook until cooked through, about 20 to 25 minutes (depending on size).

2. When the chicken breasts are cooked, take them out, let them cool slightly and shred the meat with your fingers. Also crumble the Fetta cheese.

3. Blend the tomatoes, chipotle, salt, pepper and water or broth.

4. Cook the onion in little oil for about 3 to 4 minutes or until they get a golden color.

5. Add the blender mixture, bay leaf and cook for 3 minutes, then add the shredded chicken, season to taste with salt and pepper and mix well while cooking for 6 to 8 minutes.

6. Serve your tinga in tortillas (here the recipe) or tostadas. I did it with tostadas and served with salad, creme and fetta cheese. You can also add aalsa (here one recipe) and avocado to taste!

Enjoy!

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