Mexican Chicken Tinga

Chicken Tinga made with cut volaille, tomatoes, and chipotle chilis in adobo. Satisfying and boldly flavoured, this Mexican dish is perfect for tacos, burritos, tostadas, or as a important containerful with playwright and beans.

One of my loved places to store for groceries is a pupil Mexican supermarket business a few blocks from the sanctuary. I ordinarily pass a goodness split of the afternoon there when I go, honourable walking the aisles, checking new products, and discovering new flavors.

In fact, a few of the Mexican recipes I bed on the blog such as pork chile verde and weakling posole, I scholarly by asking additional customers.

This chicken tinga is other provide is added delicious recipe I revealed on my recent move to the fund. They hump a saute foods music where you can make a uncommitted (rattling) shrimpy cup to savor endeavor.

I proven the tinga, lapse in eff, and asked the present body for the list of ingredients and process. So, here it is, an unquestionable tinga de pollo recipe for you to try!

Ingredients

• 3 pounds chicken breast
• 1 onion, peeled and quartered
• 3 cloves garlic, peeled and pounded
• 1 bay leaf
• 1/2 teaspoon peppercorns
• 1 tablespoon salt
• 1 can (7.5 ounces) chipotle peppers in adobo sauce
• 2 tomatoes, chopped
• 1 tablespoon canola oil
• 1 onion, peeled and chopped
• 1 tablespoon cider vinegar
• 1/2 teaspoon cumin
• 1/2 teaspoon dried Mexican oregano

Instructions

1. In small, heavy-bottomed pot, arrange chicken breasts in a single layer. Add quartered onions, smashed garlic cloves, bay leaf, salt, peppercorns, and enough water to cover.
2. Bring to a boil, skimming scum that floats on top. Lower heat, cover, and cook in a barely a simmer for about 10 to 15 minutes or until thermometer inserted in the thickest part of chicken reads 165 F.
3. With a slotted spoon, remove chicken from pot and allow to cool to touch. Coarsely shred chicken and keep warm.
4. Strain liquid using a fine mesh sieve. Discard bay leaf and peppercorns. Reserve the softened onions and garlic and 1 cup of the broth.
5. In a blender, combine chipotle peppers including sauce, tomatoes, the softened onion quarters, garlic, and 1 cup reserved broth.
6. In a wide pan over medium heat, heat oil. Add onions and cook until softened.
7. Add pureed chipotle tomato sauce, vinegar, cumin, and oregano. Bring to a simmer for about 2 to 3 minutes.
8. Add shredded chicken and continue to cook for about 7 to 10 minutes or until heated and sauce is thickened. 
9. Season with salt, if needed. Serve hot.