Chicken Tinga
Mexican chicken in a tomato-chipotle sauce for tacos, tostadas, or rice.
Ingredienti
- filetto o coscia di pollo600 g
- pomodori in scatola400 g
- cipolla1 pz
- aglio3 spicchi
- chipotle in adobo2 pz
- origano1 cucchiaino
- tortillas o tostadas8 pz
- avocado1 pz
- sale1 a piacere
- panna150 ml
- panna acida100 g
- acqua500 ml
- origano secco1 cucchiaino
Istruzioni
Boil the chicken in salted water for 18–20 minutes, then shred it into pieces.
Slice the onion into half-rings and sauté until soft.
Blend the tomatoes, garlic, chipotle, and oregano into a sauce using a blender.
Pour the sauce over the onion and simmer for 8–10 minutes.
Add the chicken, stir, and cook for another 10 minutes so it absorbs the sauce.
Serve in tortillas or on tostadas with avocado, sour cream, and fresh herbs.
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