Chicken Tinga is a lovely dish made with chipotle chillies, tomatoes and onion. This dish is originally from Puebla, but these days is very popular around Mexico and everyone seems to have their own version.
I love the simplicity of this recipe, because although is quite easy to make, it is delicious and you can do so many things with this guisado (stew), but traditionally, tinga is eaten over tostadas (harden corn tortillas), but we love eaten it in tacos or even tortas or just over rice.
- 2 chicken breasts, cooked and shredded.
- 3 tomatoes medium
- 2 white onions small
- 1 garlic clove
- 3 chipotle chillies in adobo
- 1 tsp salt
- 2 tsbp vegetable oil
- 4 cups water
- feta cheese
- sour cream optional
- avocado slices optional
- Place the chicken breasts in a saucepan together with the tomatoes cut in half, one onion, the garlic clove and salt. Cover with water and cook them for 35 min. Once the chicken is cooked, remove it from the water and set aside to cool down.
- To make the chipotle sauce, use the tomatoes, onion and garlic that we used to cook the chicken. Place them in a blender with three chipotle chillies and some of the chicken stock. Blend until smooth. Set aside.
- Shred the chicken and chop slightly. Then slice the other onion. Heat the vegetable oil in a saucepan and fry to medium heat for 5 minutes. Add the chipotle sauce and shredded chicken. Add some of the chicken stock left and cook everything for 10 minutes.
- Serve over tostadas and garnish with feta cheese, sour cream and avocado slices.
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.