Chicken tinga is a super versatile and practical stew that can be used for an infinity of dishes (in toast, cakes, sandwiches, empanadas, etc.), and that by itself is also exquisite because no one can resist its flavor. Empanadas are one of the preparations in which we can use chicken tinga. That is why this time in recipesgratis.net we bring for you some delicious empanadas of chicken tinga, some delicious Mexican empanadas very simple to prepare and that make your stew give up a lot. So we invite you to accompany us to discover this Chicken empanadas recipe that will enchant the little ones and the biggest equally, and nobody wants to stop trying them.
| 🚻 8 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make chicken tinga empanadas: |
| 1 whole chicken breast. ½ cup of acid cream 1 cup of oil 1 pinch of salt 1 pinch of pepper 1 small can of chipotle 1 teaspoon of chicken consommé powder |
| ADDITIONAL CHARACTERISTICS: Cheap cost, nothing spicy, |
Ingredients to make chicken tinga empanadas:
1. Below we present the ingredients that we will need for the preparation of our delicious empanadas of chicken tinga.
2. To start our preparation of Mexican empanadas we will cook the chicken breast: for this we put water to boil in a saucepan, we add a piece of onion, a clove of garlic and a little salt. Once it is boiling the water, add the chicken and wait approximately to cook, over high heat.
3. On the other hand, in a deep pan we boil water, add a piece of onion, a clove of garlic, and a pinch of salt, once this boiling the water we add the red tomatoes and let them be cooked by approximately 7 minutes over medium heat.
4. Meanwhile we take the remaining onions and begin to slice finely, as we can see in the following image. Once all sliced, we reserve them for a moment.
5. already cooked red tomatoes, remove them from the water and place them in the blender, along with the onion, garlic, a pinch of salt, a teaspoon of chicken consommé and the can of chipotles chiles. Once ready we proceed to liquefy until we get a homogeneous sauce for our chicken empanadas and reserve it for later.
6. Once the chicken is cooked, we remove it from the water, let it cool for a moment and tear it away.
7. Now in a saucepan with a little heated oil we put all the onion that previously sliced ​​and let it be perfectly softened, add a pinch of salt and a pinch of pepper. Once you look transparent we know you are ready.
8. Once the onion is ready we add the sauce of the empanadas of chicken tinga and let it take flavor for approximately 5 minutes stirring very well, so that everything is perfectly integrated.
9. After this time we add the chicken that we broke previously, we move very well so that everything is integrated and let it cook ten more minutes over medium heat.
10. Now we take the mass of the Mexican empanadas, add some water and start kneading. Once soft we take a little and we will form the tortilla, since with this we will form the empanadas, but we can also form the tortilla with the help of a manual machine to make tortillas, or with our hands to shape the dough.
11. Once the omelette is formed, in one of the halves we will add a little of the chicken tinga stew, we must try not to put too much, since if it is much filling we will not be able to close and form our empanada well. Once the tortilla is filled, We fold half that has no filling on the filling and on the shore we apachur a little to seal the empanada.
12. Once our chicken tinga empanada is formed, we place it in a pan with enough hot oil so that it is perfectly well cold, once it acquires the characteristic gold color of the two sides of the empanadas we remove it from the hot oil and we place it on absorbent paper to remove excess oil it could have.
13. And ready! We can enjoy these delicious empanadas of natural chicken tinga or we can accompany them with a little cream, lettuce and grated cheese, and season with the sauce you like best. Bon Appetite!
