Recipe for making Mexican Chicken Tinga
Prep Time10 minutes mins
Cook Time40 minutes mins
Rest Time10 minutes mins
Total Time1 hour hr 10 minutes mins
Course: lunch/dinner
Cuisine: mexican
Nombre: mexican chicken tinga
Servings: 4 people
Calories: 190kcal
Author: admin
- 2 tablespoon olive oil
- 2 cup sweet onion chopped into small squares
- 3 cloves garlic chopped into small squares
- 2 chipotle peppers in adobo sauce finely diced
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 1/2 cups canned crushed fire-roasted tomatoes
- 1/2 cup chicken broth
- 1 teaspoon kosher salt
- 1 pound cooked shredded chicken rotisserie chicken works!
To serve:
- 12 medium corn tortillas
- 4 sliced ripe avocados
- 1/2 cup chopped fresh cilantro
- 1 red onion julienned
- 2 limes cut into wedges
- 200 grams cotija cheese crumbled
Sauce:
In a large skillet over medium high heat, add a touch of oil and sauté the onion until translucent (approx. 3 to 4 minutes).
Add the garlic and sauté for 1 minute, then add the oregano, cumin and chipotles and cook for a couple of minutes. Add the chopped tomatoes, stock and salt. Bring to a simmer and cook for 10 minutes.
Serve:
Chicken tinga, is often prepared for tacos. Ideally it should be served with avocado slices, cilantro, red onion and cotija cheese. Squeeze half a lime before serving.
Serving: 100g | Calories: 190kcal