Chicken tinga is delicious and so easy to make! You can serve it over tostadas or as an entrée. Take a look at my Mexican recipe, your family will love it!
Now that the holidays are coming, you’re sure to be planning what you’re going to offer your family. In my case, I like to prepare Mexican dishes, practical and yummy such as chicken tinga.
Chicken Tinga is very versatile, you can offer it as a snack over tostadas or as an entrée served with rice, beans, and salad.
My family and friends like it served on tostadas, so this time I’m going to make it this way.
The key ingredient for this dish’s flavor is chile chipotle, but tinga de pollo is not necessarily a spicy dish, you choose the level of spicy.
For this recipe I used chipotle and jalapeño from La Morena, along with beans and sauces of this same brand, you can find them in Fiesta Mart stores.
I hope you prepare the recipe and enjoy it at your gatherings as much as we do.
Chicken Tinga tostadas recipe
Ingredients:
3 chicken breasts
2 medium onions
3 large tomatoes
4 garlic cloves
1 can of Chipotle chiles La Morena 7 oz.
2 tbsp tomato with Chicken Granulated Bouillon or salt
3 bay leaves
1/2 teaspoon oregano
3 tbsp chile jalapeño vinegar
2 tbsp oil
Tostadas
1/4 crumbled panela cheese
1/4 liter Mexican cream
1 sliced avocado
Cook chicken breasts with 1 garlic clove, 1/4 onion, three bay leaves. Salt to taste.
Take out chicken breasts from the broth when cooked and shred it ( save the broth for later).
For the sauce:
Cut the 3 tomatoes and blend with chipotle from La Morena (as much as you want) 1/4 onion, 3 garlic cloves, 1 cup of chicken broth where we cooked the chicken breasts and season with 1 teaspoon tomato with Chicken Granulated Bouillon or salt, depending on what you prefer. Separate.
Finely slice the remaining onion.
Heat oil in a frying pan and fry the onion until it is cooked.
Add the sauce we blended before and stir constantly. Add the shredded chicken breast with half the vinegar of a can of La Morena jalapeño peppers.
Add a teaspoon of orégano.
Stir a little, wait for the chicken tinga to boil and it’s ready!
Serve over tostadas:
Spread Mexican cream on a tostada, and add chicken tinga, cheese, and avocado. Some people like to serve. with rice and beans. Enjoy!
Check out my Chicken noodle soup recipe
Chicken Tinga Tostadas Recipe
Ingredients
- 3 chicken breasts
- 2 onions medium
- 3 tomatoes large
- 4 clove garlic
- 1 can Chipotle chiles
- 2 tbsp Knorr tomato with Chicken Granulated Bouillon or salt
- 3 leaves bay
- 1/2 teaspoon oregano
- 3 tbsp chile jalapeño vinegar
- 2 tbsp oil vegetable
- 1 pkg Tostadas
- 1/4 panela cheese crumbled
- 1/4 liter Mexican cream
- 1 pc avocado sliced
Instructions
- Cook chicken breasts with 1 garlic clove, 1/4 onion, three bay leaves. Salt to taste, when cooked, take out chicken breasts from the broth and shred it (let’s save the broth for later).
For the sauce:
- Cut the 3 tomatoes and blend with chipotle from La Morena (as much as you want) 1/4 onion, 3 garlic cloves, 1 cup of chicken broth where we cooked the chicken breasts and season with 1 teaspoon tomato with Chicken Granulated Bouillon or salt, depending on what you prefer. Separate.
- Finely slice the remaining onion.
- Heat oil in a frying pan and fry the onion until it is cooked.
- Add the sauce we blended before and stir constantly. Add the shredded chicken breast with half the vinegar of a can of La Morena jalapeño peppers.
- Add a teaspoon of orégano.
- Stir a little, wait for the chicken tinga to boil and it’s ready!
Serve over tostadas:
- Spread Mexican cream on a tostada, add chicken tinga, cheese and avocado. Some people like to serve chicken tinga with rice and beans. Enjoy !
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