Tinga de pollo – shredded chicken in chipotle and tomato sauce

Ingredients for 4 portions

• 700 gChicken breast
• ≈ 1 lWater
• ½Yellow onion, in one piece
• 3 clovesGarlic
• 2Bay leaves
• to tasteSalt
• 2Yellow onions, thinly sliced
• 4Tomatoes
• 2Chipotle peppers in adobo
• 2 tbspRapeseed oil
• 3 mlMexican oregano

On the side

• 12Tostada shells
• ½Lettuce, shredded
• 120 mlMexican crema
• 100 gQueso fresco, crumbled

Method

1. Put the chicken in a pan with the water, the piece of onion, 1 garlic clove, the bay leaves and some salt, and bring to the boil.
2. Lower the heat, cover and simmer for 20 minutes, until the chicken is cooked through.
3. Meanwhile, thinly slice the onions.
4. Blend the tomatoes with the chipotles, a little of their adobo sauce and the rest of the garlic.
5. Lift out the chicken, let it cool a little and shred it with two forks. Save 250 ml of the broth.
6. Heat the oil in a wide pan over a medium heat and fry the onions until soft and translucent, about 6 minutes.
7. Pour in the tomato mixture, add the oregano and cook for 5 minutes, stirring, until the sauce has darkened.
8. Stir in the chicken and the saved broth and simmer over a low heat for 8 minutes, until most of the liquid has cooked away. Season with salt.
9. Meanwhile, shred the lettuce and crumble the cheese.
10. Pile the tinga onto the tostadas and top with lettuce, crema and queso fresco.

More recipes

• Enchiladas verdes – chicken enchiladas in green tomatillo salsa55 min · ≈ $45/port.
• Pollo en salsa verde – chicken and potatoes in green tomatillo sauce55 min · ≈ $26/port.
• Pollo en mole – chicken in mole poblano with red rice1 h 05 · ≈ $25/port.
• Pechuga asada – pan-grilled chicken breast with rice and salad40 min · ≈ $44/port.