Chicken tinga is one of those traditional dishes that are present in any Mexican cuisine, a perfect elaboration to enjoy corn toast. In addition, with the arrival of the national holidays, the tacos are even more popular, since they are easily prepared. Also, learn to prepare this saucer so that you enjoy family, at some holiday, in a meeting or to take work. We provide you with the option to make them fried or only with the hot tortilla. In recipes we show you how to make easy and fast chicken tinga. Lets cook!
| 🚻 6 Diners | 🕘 1h 30m | 🍵 Main Dictation | 🤯 Low Disturbance |
| Ingredients to make chicken tinga tacos: |
| 1 chicken breast agua enough salt to taste 1 onion 1 small can of chipotle marinated 3 jitomates 2 garlic 1 tablespoon of vegetable oil 1 chicken broth bucket or 1 cup of broth 1 1 Kilogram of corn tortillas 2 cups of grated lettuce 200 grams of crumbled panela cheese 1 cup of acid cream |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in spring-summer, little spicy, stew, |
Ingredients to make chicken tinga tacos:
1. To start with the chicken tinga taco recipe, first cook the chicken breast, it can be with or without skin depending on your liking. Kitchen in a pot with enough water and salt, you can use a normal pot and cook for about 40 minutes. You can also use a pressure cooker and cook for 20-25 minutes. You can also add some spices, such as smell nail or bay leafs.
2. Do you ask how to prepare chicken tinga? Well, when the breast is cooked, let cool a little and then start crumbling it using a couple of forks or with your hands very clean.
TRUCK: The meat is ideal for it to be very stunned, reserve while continuing with the recipe.
3. It takes the 3 tomatoes to the blender, a cup of chicken broth of the same cooking of the chicken breast, the chipotle chile marinated chipotle chiles. It also adds the peeled garlic cloves and liquefies everything for about 3 minutes.
4. Heat vegetable oil in a wide pot and incorporate the fillet onion. It also adds a pinch of pepper and kitchen by constantly moving for about 3-5 minutes or until it is slightly transparent.
5. Add the previously crumbled chicken and, followed, add the tomato sauce and the chipotle chili that you liquere, mix everything very well. Next, add salt, a chicken broth cube to intensify the flavor and a pinch of cumin. Cook all over medium low heat until it starts boiling. When it boils, lower the heat to a minimum and cook for 5 more minutes.
6. To assemble chicken and vegetables, heat a corn tortilla, add a tinga portion and, followed, incorporate some grated lettuce, acid cream and panela cheese crumbled to taste. To eat! Tell us in the comments your opinion and share with us a photograph of the final result.
