Chicken Tinga
Chicken tinga is a traditional dish from the Mexican state of Puebla: tender chicken simmered in a smoky tomato-chipotle sauce, served on crispy corn tostadas with avocado and sour cream.
Ingredients
- chicken fillet or thighs600 g
- canned tomatoes400 g
- onion1 pcs
- garlic3 cloves
- chipotle in adobo2 pcs
- dried oregano1 tsp
- vegetable oil2 tbsp
- corn tortillas or tostadas8 pcs
- avocado1 pcs
- salt1 to taste
- sour cream100 g
- water500 ml
- cilantro15 g
Instructions
Place the chicken breast or thighs in a pot, cover with 500 ml water, season with salt, and cook over medium heat for 18–20 minutes until done. Remove the chicken, let it cool, then shred it into strands using two forks.
Cut the onion into thin strips and finely chop the garlic. Sauté the onion in oil over medium heat for 5–6 minutes until translucent, add the garlic, and cook for another 1 minute.
Blend the canned tomatoes, chipotle in adobo, and oregano until smooth — this is the base of the sauce.
Pour the tomato-chipotle sauce into the onion and garlic mixture and simmer over medium heat for 8–10 minutes, until the sauce thickens and darkens.
Add the shredded chicken, stir, and cook for another 8–10 minutes so the meat absorbs the sauce.
Crisp up the corn tortillas or tostadas, top with the tinga, and serve with avocado slices, sour cream, and fresh cilantro.
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