Tinga de pollo is a Mexican dish, this is combine of shredded chicken with tomato-chipotle sauce. This dish is usually served with tostada or tortilla
Yield : For 5 to 6 servings
Ingredient
1 pound skinless chicken breast
1 bay leaf
1 small unpeeled clove garlic
1 clove minced garlic, divided
1/4 small white onion
1 cup chopped white onion, divided
1 thin white onion slices for serving
3 tomatoes cored, seeded and chopped
2 tablespoons vegetable oil
1/2 teaspoon Mexican oregano
4 teaspoons minced chipotle peppers in adobo (see note), plus more adobo sauce for serving
1/2 cup chicken broth
Salt
12 packaged tostadas or corn tortillas (cooked until crisp)
1 cup Mexican crema
1/4 cup crumbled cotija cheese
1 avocado, sliced into slivers
Direction :
1. Bring a pot with water to a boil and add the chicken breast, bay leaf unpeeled garlic clove and small chunk of onion to cook, Let the chicken breast simmer until is cooked through for about 20 minutes (Make sure you skim the foam that forms on top of the water as it starts boiling). Remove the chicken to a bowl, and set aside until cool enough to handle, then shred the meat with your fingers or a fork.
2. Heat the oil in a large pan, When the oil is hot, add the chopped onion and cook for 3 to 5 minutes until soft and translucent, stirring often. Stir in the minced garlic and cook until aromatic, 15 to 30 seconds. Add the tomato, cooking until tomatoes start releasing its juices about 5 minutes.
3. Finally add shredded chicken, then add the chipotle, chicken broth and oregano, and season with three-fourths teaspoon salt, or to taste. Bring to a boil, then reduce the heat, cover and simmer about 10 minutes until all the flavors had blended or the ingredients get acquainted with each other. Taste, and add more salt if desired. This makes about 2 cups of tinga de pollo.
4. To serve the tostadas, slather a thin layer of crema on each tortilla. Add a few spoonfuls of tinga, the slices of white onion and two slivers of avocado. Top with crumbled cotija cheese.
Yield : For 5 to 6 servings
Ingredient
1 pound skinless chicken breast
1 bay leaf
1 small unpeeled clove garlic
1 clove minced garlic, divided
1/4 small white onion
1 cup chopped white onion, divided
1 thin white onion slices for serving
3 tomatoes cored, seeded and chopped
2 tablespoons vegetable oil
1/2 teaspoon Mexican oregano
4 teaspoons minced chipotle peppers in adobo (see note), plus more adobo sauce for serving
1/2 cup chicken broth
Salt
12 packaged tostadas or corn tortillas (cooked until crisp)
1 cup Mexican crema
1/4 cup crumbled cotija cheese
1 avocado, sliced into slivers
Direction :
1. Bring a pot with water to a boil and add the chicken breast, bay leaf unpeeled garlic clove and small chunk of onion to cook, Let the chicken breast simmer until is cooked through for about 20 minutes (Make sure you skim the foam that forms on top of the water as it starts boiling). Remove the chicken to a bowl, and set aside until cool enough to handle, then shred the meat with your fingers or a fork.
2. Heat the oil in a large pan, When the oil is hot, add the chopped onion and cook for 3 to 5 minutes until soft and translucent, stirring often. Stir in the minced garlic and cook until aromatic, 15 to 30 seconds. Add the tomato, cooking until tomatoes start releasing its juices about 5 minutes.
3. Finally add shredded chicken, then add the chipotle, chicken broth and oregano, and season with three-fourths teaspoon salt, or to taste. Bring to a boil, then reduce the heat, cover and simmer about 10 minutes until all the flavors had blended or the ingredients get acquainted with each other. Taste, and add more salt if desired. This makes about 2 cups of tinga de pollo.
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