Name: Chicken Tinga
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 1 large tomato, quartered; 4 large tomatoes, chopped; 2 onions, quartered; 3 onions, chopped; 2 garlic cloves, chopped; 1 7 ounce can of chipotle peppers in adobo sauce; 4 teaspoons of salt, more or less to taste; 2 pounds skinless/boneless chicken breast; 6 cups of water; 1/4 cup of corn oil; Corn Tostadas, freshly made or store bought; Iceberg lettuce, finely sliced (optional); Avocado, pitted, peeled and sliced; Mexican crema or sour cream; Queso fresco or Cotija, crumbled; Salsa of your choice (optional); Radishes, sliced (optional)

Description

A flavorful Mexican dish of shredded chicken in a spicy tomato and chipotle sauce, perfect for a tostada buffet.

Ingredients

Units Scale

1 large tomato, quartered
4 large tomatoes, chopped
2 onions, quartered
3 onions, chopped
2 garlic cloves, chopped
1 7 ounce can of chipotle peppers in adobo sauce
4 teaspoons of salt, more or less to taste
2 pounds skinless/boneless chicken breast
6 cups of water
1/4 cup of corn oil
Corn Tostadas, freshly made or store bought
Iceberg lettuce, finely sliced (optional)
Avocado, pitted, peeled and sliced
Mexican crema or sour cream
Queso fresco or Cotija, crumbled
Salsa of your choice (optional)
Radishes, sliced (optional)

Instructions

In a medium sized pot: place chicken, 6 cups of water, 2 teaspoons of salt, 1 garlic clove, and 2 quarters of an onion. Cover and simmer for about 30 minutes on medium to high heat. Reserve the stock. Allow the chicken to cool and then shred it.
In a blender add the remainder of the quartered onion and 1 tomato, a can of chipotle peppers in adobo sauce, 2 teaspoons of salt and 1 chopped garlic clove, and enough chicken broth to fill the blender half way and blend until smooth.
Heat the oil in a large and deep pan over medium heat. Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent, for about 5 to 6 minutes. Then add chopped tomato and cook for an additional 10 minutes. Add the cooked shredded chicken, the chipotle sauce from the blender and more chicken broth if it is too dry. Bring to a boil, reduce heat and simmer covered for 10 minutes. Add salt to taste.
In heavy skillet heat one-quarter inch oil. Fry tortillas, one at a time, in hot oil for 20 to 40 seconds on each side or till crisp and golden. Drain on paper towels. Keep warm in foil in 250 degrees oven. Store bought tostadas can also be used.
To assemble, place a warm tostada on a serving plate; spoon on chicken tinga, then lettuce (optional), 1 or 2 slices of ripe avocado and crumbed queso fresco and crema or sour cream. Drizzle with your favorite homemade salsa to taste.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 5
Sodium: 800
Fat: 15
Carbohydrates: 15
Fiber: 3
Protein: 25