Chicken Tinga Two!
A slightly different approach to chicken tinga from my original recipe! Still delicious!
Servings 6 Servings
Ingredients
- 4 tbsp Avocado Oil
- 3 Dried chile guajillo or chile california, 17 gr stems and seeds removed
- 5 Roma tomatoes, 548 gr sliced into wedges
- Salt and pepper to taste
- 5 cloves of garlic, 33 gr minced
- 7 oz can chipotles in adobo adobo included
- 1 medium white onion, 305 gr sliced into strips
- 3 1/2 cups chicken broth or water if you use water, you can mix in a little chicken bouillon to taste
- 2 pounds shredded chicken breast meat previously cooked
You Will Also Need
- 12 corn tortilla tostadas
- 8 oz Cotija cheese finely grated
- 8 oz Mexican crema
- 3 cups Lettuce finely shredded
- 1 cup diced roma tomatoes
- 1 avocado sliced
- Lime wedges
Instructions
- In a large, deep skillet, add the two tablespoons of oil. Heat to medium. In a separate small pot bring 3 1/2 cups of chicken broth up to a gentle simmer.
- Place the dried chile guajillo in the skillet with oil. After a few minutes the chiles will begin to sizzle and become aromatic. Turn the chiles as needed for 1-2 minutes. They may slightly blacken in some spots. Transfer chiles to a pot of simmering broth and let them cook for 7-10 minutes
- In the same large skillet that you fried the chiles in, add the Roma tomatoes and the garlic. Season lightly with salt and pepper. Sauté for 5-7 minutes or until the tomatoes start to break down and release their juices.
- Transfer the tomatoes with garlic to the blender. Also to the blender add the softened guajillo peppers, chipotles with adobo and 2 cups of chicken broth. Season to taste with salt and pepper. Blend on high until very smooth. Set aside.
- Again, in that same large skillet, add 2 more tbsps of oil and set heat to medium.
- Add all of the onions to the skillet. Season lightly with salt and pepper. Sauté for 7-8 minutes or until they begin to caramelize on the edges. Fold in the chicken, then pour in the sauce from the blender along with remaining chicken broth. Stir well to combine. Let the tinga cook until it reduces and thickens. This may take 45-50 minutes.
- When ready to the corn tostadas layer on some chicken tinga, lettuce, tomato, avocado, cotija or fresco crumbled cheese, salsa, crema and a squeeze of fresh lime!
Notes
Adding guajillos to the sauce is optional. I like to add extra color and pepper flavor to my recipe. That's the beauty of cooking at home.