Chicken,  Dinner,  Featured,  Sauce

Chicken Tinga

What makes Tinga so delicious is the unique salsa that is made with fresh ingredients. I have to admit that sometimes I find my self making the salsa to eat with chips, because just by itself is better and different from anything else that you can find in the store.

Everybody knows that I’m a fan of Mexican food. I wish I could choose one Mexican dish and label it as my “favorite Mexican dish”, but I can’t…. There so many Mexican dishes that love. Tinga is a very traditional way to cook or season meats in Mexico. Yes, you can also make this recipe with beef or pork. It is usually served as a tostada or taco.

I hope you give this easy recipe it a chance, it is perfect for one of those busy week nights.

Ingredients

  • 6 Roma Tomatoes (Cut in Half)

  • 4 Garlic Cloves

  • 1 Cup of Chicken Broth

  • 2 Canned Chipotles (With The Sauce)

  • Salt (To Taste)

  • 1/4 Cup of Vegetable Oil

  • 3 Large White Onions (Sliced)

  • 2 Chicken Breasts (Poached and Shredded)

Directions

  • In a food processor, blend the tomatoes, garlic, chicken stock, chipotle, and salt.
  • In a large pan, add the oil and cook the onions for 3 minutes. Make sure that the oil is hot. You don’t want to caramelize the onions, you want to fry them.
  • Add the mix from the food processor in the pan and simmer for 5 to 10 minutes or until thicken.
  • Mix the shredded chicken in the sauce and cook for 3 to 5 more minutes. Then Serve!

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