Mexican Chicken Tinga recipe
2 – 2 1/2 pounds of chicken breast, bone in or boneless
1 onion, cut in half and the other half sliced into strips
teaspoon of salt and pepper
4 bay leaves, divided
4 cloves of garlic, divided
2 guajillo or New Mexican chile, deseeded
6 Roma tomatoes
2 teaspoons Chicken bouillon
1/2 can of canned chipotle in Adobe sauce (3.5 ounces) it’s spicy so adjust to your preference.
1 cup water
2 tablespoons oil & extra oil for frying tostadas
Toppings- sour cream, lettuce, onions, cilantro, queso Fresca , crema fresca, avocado- whatever you like! 💕salsa
▶️in a large pot boil chicken with half onion, 2 cloves garlic, 2 bay leaves, salt and pepper for 30 minutes. Remove from water and let it slightly cool.
▶️ in the boiled water add boiled Roma tomatoes, the guajillo peppers, boil for about 10 minutes, until softened
▶️ to a blender add the boiled chile peppers, the boiled onion, boiled tomatoes, the 2 raw garlic cloves, chicken bouillon, 1 cup water, canned chipotle peppers in Adobe sauce and blend until smooth.
▶️ shred the cooled chicken
▶️ in a frying skillet add the oil, add sliced onions and sauté until slightly softened , add the blender mixture, add the remaining bay leaves, simmer for 5- 10 minutes until thickened.
▶️ add the shredded chicken to the skillet, incorporate chicken and let it simmer for a few minutes in the sauce.
▶️ fry tortillas until golden and crisp.
▶️assemble the tostadas and top with your favorite toppings!