Chicken Tinga
Mexican shredded chicken in tomato-chipotle sauce for tacos, tostadas, or rice bowls.
Ingredients
- Chicken breast or thigh600 g
- Canned tomatoes400 g
- Onion1 pcs
- Garlic cloves3 cloves
- Chipotle peppers in adobo2 pcs
- Oregano1 tsp
- Tortillas or tostadas8 pcs
- Avocado1 pcs
- Salt1 to taste
- Cream150 ml
- Sour cream100 g
- Water500 ml
- Dried oregano1 tsp
Instructions
Poach the chicken in salted water for 18–20 minutes, then shred it.
Slice the onion into half-moons and sauté until soft.
Blend the tomatoes, garlic, chipotle, and oregano into a sauce.
Pour the sauce over the onion and simmer for 8–10 minutes.
Add the chicken, mix well, and cook for another 10 minutes so it absorbs the sauce.
Serve in tortillas or on tostadas with avocado, sour cream, and herbs.
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