Chicken Tinga

Chicken Tinga [teen - GA], a shredded chicken taco or tostada filling prepared with sliced onions and a tomato chipotle sauce

Posted by MexFoodJournal

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Preparation Time : 10 mins

Cooking Time : 30-45 mins

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Cuisine : Mexican»Main»

Recipe Type : Dinner

Ingredients :


  • 1 pound whole boneless chicken breast
  • 4 plum tomatoes
  • 1 1/4 large white onions
  • 3 cloves of garlic
  • 2 tablespoons canned chipotle
  • 1 teaspoon Mexican oregano
  • 1/4 teaspoon black pepper
  • 1 cup chicken broth
  • 3 tablespoons cooking oil
  • Salt to taste

Method :
  2. In a large saucepan cover the chicken with an inch of water
  3. Bring water to a boil. Reduce heat and simmer for 20 minutes
  4. Remove chicken from the cooking water. Save the broth
  5. Allow chicken to cool to the touch
  6. Finely shred the chicken. Yields approximately 4 cups
  8. Clean, seed and chop the tomatoes
  9. Add tomatoes to the blender jar
  10. Add 2 tablespoon canned chipotle to your blender jar. Use 3 tablespoons if you prefer it spicier
  11. Add 1 clove of garlic to blender jar
  12. Add 1 teaspoon Mexican oregano to blender jar
  13. Add 1/4 teaspoon black pepper to blender jar
  14. Add 1 cup of the reserved chicken broth
  15. Blend until smooth. About 1 minute
  17. Thinly slice 1 large white onion. Yields approximately 1 1/2 cups
  18. Mince 2 cloves of garlic
  19. Heat your large frying pan over medium-low heat and add 3 tablespoons of cooking oil
  20. Add the sliced onions to the pan. Cook until the onion starts to become translucent about 4 minutes. Do not allow the onion to brown
  21. Add the minced garlic to the pan cook for 1 more minute
  22. Turn the heat to medium and slowly pour the sauce into the pan with the onions and garlic
  23. Cook for 5 minutes. The sauce will start to reduce
  24. Turn the heat to low
  25. Add the shredded chicken to the pan and mix well with the sauce
  26. Cover the pan and allow to simmer for 20 minutes. During this time the sauce will reduce even more and coat the chicken and onion
  27. Salt to taste
  28. Serve as a taco or tostada filling

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