2tbspKnorr tomato with Chicken Granulated Bouillon or salt
3tbspchile jalapeño vinegar
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 !