How to make mexican chicken tinga
Ingredients
- 2 tbsp olive oil
- 1 large onion sliced
- 3 garlic cloves minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 chipotle pepper in adobo sauce chopped
- 1 can 14.5 oz diced tomatoes
- 1/2 cup chicken broth
- 3 cups cooked shredded chicken breast
- Salt and pepper to taste
- Corn tortillas or tostadas for serving
- Desired toppings e.g., avocado, sour cream, cheese, cilantro, lime wedges
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 1 large sliced onion to the skillet and sauté until translucent, about 5-7 minutes.
- Add 3 minced garlic cloves to the skillet and cook for another 30 seconds until fragrant.
- Stir in 1 teaspoon of dried oregano, 1 teaspoon of ground cumin, and 1/2 teaspoon of smoked paprika. Cook for about 1 minute to release the flavors.
- Add 1 chopped chipotle pepper in adobo sauce to the skillet and mix well.
- Pour in 1 can (14.5 oz) of diced tomatoes and 1/2 cup of chicken broth. Stir to combine.
- Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.
- Add 3 cups of cooked, shredded chicken breast to the skillet and stir to coat the chicken evenly with the sauce.
- Season with salt and pepper to taste. Let the mixture simmer for another 5 minutes until heated through.
- Serve the tinga over corn tortillas or tostadas with desired toppings like avocado, sour cream, cheese, cilantro, and lime wedges.
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