Mexican Chicken Tinga


fowl Tinga made with shredded fowl, tomatoes, and chipotle chilis in adobo. Hearty and boldly flavored, this Mexican dish is perfect for tacos, burritos, tostadas, or as a primary dish with rice and beans. one in all my preferred locations to buy groceries is a first-rate Mexican grocery store chain a few blocks from the residence. I typically spend an awesome a part of the afternoon there after I cross, just strolling the aisles, checking new merchandise, and coming across new flavors. 

In fact, a few of the Mexican recipes i have at the blog inclusive of pork chili verde and hen posole, I found out by using asking different clients. This chook tinga is some other delicious recipe i discovered on my current journey to the shop. they have a cooked meals segment where you may have a loose (very) small cup to taste take a look at. I tried the tinga, fell in love, and requested the attending personnel for the list of substances and method. So, here it is, an proper tinga de pollo recipe with the intention to try!

Ingredients :
  • 3 pounds chicken breast
  • 1 onion, peeled and quartered
  • 3 cloves garlic, peeled and pounded
  • 1 bay leaf
  • 1/2 teaspoon peppercorns
  • 1 tablespoon salt
  • 1 can (7.5 ounces) chipotle peppers in adobo sauce
  • 2 tomatoes, chopped
  • 1 tablespoon canola oil
  • 1 onion, peeled and chopped
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried Mexican oregano

Instructions :
  1. In small, heavy-bottomed pot, arrange chicken breasts in a single layer. Add quartered onions, smashed garlic cloves, bay leaf, salt, peppercorns, and enough water to cover.
  2. Bring to a boil, skimming scum that floats on top. Lower heat, cover, and cook in a barely a simmer for about 10 to 15 minutes or until thermometer inserted in the thickest part of chicken reads 165 F.
  3. With a slotted spoon, remove chicken from pot and allow to cool to touch. Coarsely shred chicken and keep warm.
  4. Strain liquid using a fine mesh sieve. Discard bay leaf and peppercorns. Reserve the softened onions and garlic and 1 cup of the broth.
  5. In a blender, combine chipotle peppers including sauce, tomatoes, the softened onion quarters, garlic, and 1 cup reserved broth.
  6. In a wide pan over medium heat, heat oil. Add onions and cook until softened.
  7. Add pureed chipotle tomato sauce, vinegar, cumin, and oregano. Bring to a simmer for about 2 to 3 minutes.
  8. Add shredded chicken and continue to cook for about 7 to 10 minutes or until heated and sauce is thickened. 
  9. Season with salt, if needed. Serve hot.

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