Chicken tinga is one of the most popular dishes of Mexican cuisine, and that is that the mixture of flavors and aromas that offers it into a unique meal. Although it is originally from the state of Puebla, the truth is that it is made throughout the country, offering a whole range of varied and delicious recipes. Therefore, on this occasion, we show how to do poblana de chicken, easily and quickly. Stay in recipes and discover the step by step.
| 🚻 3 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make poblana chicken tinga: |
| 500 grams of cooked chicken and indulgence 200 grams of liquefied tomato ¼ cup of tomato puree 1 sliced onion 1 clove of chopped garlic 4 chipotles marked and seedless chipotles 2 tablespoons of oil dessert 1 pinch of salt and pepper 50 grams of fresh cheese hojas de lavuga washed onion aros |
| ADDITIONAL CHARACTERISTICS: Cheap cost, ideal accompany with beer, sauteed, |
Ingredients to make poblana chicken tinga:
1. SutrÃe the onion and garlic.
2. Stir with the chicken and add the tomato and the chipotles.
3. When the tomato changes color, pour the tomato puree and let cook over low heat, until the liquids evaporate.
4. Salpimenta. To serve, put the tinga in a Plato, spread the crumbled cheese and adorns with the onion rings and lettuce leaves.
5. serves the hot chicken tinga with corn tortillas.
