MexicoLatin America

Chicken Tinga

Name: Chicken Tinga
Total time: 45 min
Yield: 6 servings
Ingredients: 700 g Chicken breast (boneless, skinless); 2 tbsp Vegetable oil; 250 g White onion, thinly sliced; 3 cloves Garlic, minced; 14½ oz Canned diced tomatoes, one can, with juice; 3 Chipotle peppers in adobo, chipotles, chopped, plus 1 tbsp adobo sauce; 1 cup Chicken broth; 1 tsp Table salt; 12 Corn tortillas, warmed; 100 g Queso fresco, crumbled, for serving (optional); ½ cup Mexican crema, for serving (optional); 1 Hass avocado, sliced, for serving (optional)

45 minServes 6$31.16

Poached chicken breast is shredded and simmered in a sauce of onion, garlic, tomatoes, and chipotles in adobo, served on warm corn tortillas.

Ingredients

700 gChicken breast (boneless, skinless)Buy 1.55 lb
2 tbspVegetable oilBuy 1 bottle
250 gWhite onionthinly slicedBuy 0.56 lb
3 clovesGarlicmincedBuy 1 head
14½ ozCanned diced tomatoesone can, with juiceBuy 1 can
3Chipotle peppers in adobochipotles, chopped, plus 1 tbsp adobo sauceBuy 1 can
1 cupChicken brothBuy 1 carton
1 tspTable saltBuy 1 canister
12Corn tortillaswarmedBuy 1 package
100 gQueso fresco (optional)crumbled, for servingBuy 1 package
½ cupMexican crema (optional)for servingBuy 1 tub
1Hass avocado (optional)sliced, for serving

Method

Poach the chicken in the broth plus enough water to cover until cooked through, about 15 minutes; shred and reserve 1/2 cup of the liquid.
Cook the onion in the oil until soft, then add the garlic for 1 minute.
Blend the tomatoes with the chipotles and adobo and add to the onions with the salt; simmer 5 minutes.
Add the chicken and reserved liquid and simmer until the sauce clings, about 10 minutes.
Serve on warm tortillas with queso fresco, crema, and avocado if using.