This chicken tinga is an exemplary dish made with destroyed chicken that is stewed in a smoky and flavorful sauce. A fast and simple supper choice that can be made into tacos, burritos, nachos and that’s just the beginning!
We eat Mexican food to some degree once per week in my home. A portion of our #1 plans incorporate chile verde, meat enchiladas, and this very delightful chicken tinga.
My neighborhood Mexican café makes the best chicken tinga, and I concluded the time had come to figure out how to make this dish at home. My form has every one of the incredible kinds of the eatery form, and is shockingly simple to make.
WHAT IS CHICKEN TINGA?
The term tinga alludes to a Mexican dish that is made with either destroyed chicken or meat in a chile and pureed tomatoes. The most ordinarily utilized chile is chipotle peppers. This formula was created in Puebla, Mexico and has since become famous from one side of the planet to the other.
HOW DO YOU MAKE CHICKEN TINGA?
The initial step is to set up the chicken, then, at that point shred it. After the chicken is prepared, make the sauce by cooking onions and garlic in a container. Add tomatoes, chipotle peppers and flavors to the onion blend. Move the sauce to a blender and afterward puree until smooth. Empty the sauce once again into the container, and add the destroyed chicken. Coat the chicken in the sauce, then, at that point stew until everything is warmed through. Serve promptly and appreciate!
- 1 tablespoon vegetable oil
- 3/4 cup onion diced
- 2 teaspoons garlic minced
- 1 chipotle pepper in adobo sauce canned
- 2 teaspoons adobo sauce from the can of peppers
- 1/2 teaspoon dried oregano Mexican oregano if possible
- 14 ounce can fire roasted tomatoes do not drain
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 3 cups cooked shredded chicken
- cilantro for garnish optional
- tortillas, tostadas and toppings of choice for serving
- Place the oil in a large pan over medium heat. Add the onion and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
- Place the chipotle pepper, adobo sauce, oregano, tomatoes, salt and pepper in the pan and bring to a simmer.
- Cook for 8-10 minutes, stirring occasionally. Let the sauce cool off the heat for 5 minutes.
- Transfer the sauce mixture to a blender or food processor. then puree until smooth.
- Pour the sauce back into the pan and add the chicken. Stir to coat the chicken with the sauce.
- Turn the heat back to medium and let the chicken cook in the sauce for 5 minutes or until warmed through.
- Put out an assortment of toppings along with tortillas or tostada shells. Serve immediately, garnished with cilantro if desired.
Calories: 274kcal | Carbohydrates: 8g | Protein: 12g | Fat: 7g | Saturated Fat: 3g | Sodium: 774mg | Potassium: 44mg | Fiber: 1g | Sugar: 4g | Vitamin A: 397IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg