Chicken
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Chicken Tinga
Prep
cook
total
Ingredients
🐓 For the chicken:
- 1 chicken breast
- 1/2 onion
- 2 garlic cloves
- 1 bay leaf
- Salt to taste
🥫 For the sauce:
- 2 tomatoes
- 6 canned chipotle peppers
- 1 garlic clove
- 1 teaspoon Spanglish Asadero Golden Garlic seasoning
- 1 teaspoon chicken bouillon
- 1 cup chicken broth
🔥 For the Tinga:
- Oil
- 1/2 onion, sliced into thin strips
🍽️ For Serving:
- Tostadas
- Mexican crema
- Lettuce
- Queso fresco
- Avocado
Golden Garlic
Directions
- In a pot, add the chicken breast, 1/2 onion, 2 garlic cloves, bay leaf, and salt to taste. Cover with water, place a lid on top, and cook for about 45 minutes or until the chicken is fully cooked.
- Remove the chicken from the pot and shred it. In the same broth, cook the tomatoes until softened.
- Add the cooked tomatoes to a blender along with the chipotle peppers, 1 garlic clove, Spanglish Asadero Golden Garlic seasoning, chicken bouillon, and 1 cup of chicken broth. Blend until smooth.
- Heat a little oil in a skillet and add the sliced onion. Cook for about 1 minute.
- Add the shredded chicken and mix for a few seconds. Pour in the chipotle sauce and stir well to combine. If needed, add a little more chicken broth.
- Once the mixture starts to simmer, remove from heat.
- Serve on tostadas topped with crema, lettuce, queso fresco, and avocado. Enjoy!
