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    INGREDIENTS:

    • Chicken Breasts
    • Garlic
    • Tomato Puree
    • Onions
    • Oil
    • Bayleafs
    • Water
    • Chipotles can
    • Dried Oregano
    Everyone knows how to cook chicken... don't we?
    Firstly, clean your chicken with fresh tap water. Remove all skin and fat (if any).
    Once you've cleaned your chicken breasts, put them in a pot, add water until they're barely covered, add the halve of one large onion or a small onion, 2 or 3 garlic cloves and boil your meat.
    DO NOT ADD SALT. But instead use herbs to add taste to the meat and the broth.
    While your chicken is cooking, slice about 2 pounds of Onions... yes... that's right, this recipe uses a lot of onion. The more the better just be sure to not use too much to overpower the taste of the chicken. Probably around 2 pounds of onion should be enough for 2 LARGE chicken breasts.
    Just go along with me, and slice them, this should be around 1Kg of Onion. The type of slice you HAVE TO use with your onions is "Julienne".
    Once you've done with your Onions, set'em aside.
    Check your chicken, and if it's already cooked properly, turn off the heat, let it cool and shred the meat. Now you should have the two main ingredients for this Tinga:
    Shredded Chicken Breasts
    Julienne sliced Onions

    Chop 4 garlic cloves, in tiny pieces, or use a grinder or a garlic press.

    Place a large enough pot on the heat, add enough vegetable oil to cook the entire onions and put your sliced onions with the garlic and fry them until they're translucent.
    This next step is completely optional, but you can do the same for your chicken. Just if you're feeling like doing so.
    Once you've cooked your onions until they're translucent and NOT GOLDEN BROWN (though a few wouldn't hurt) add a little bit of vegetable oil (if the one you've previously added is not enough) and place your shred meat with your onions.
    Stir for a little bit and immediately add your tomato puree, a couple Bayleafs, the entire chipotles can and stir to mix everything together.
    What we're looking for is bold, dense, thick consistency.
    This is why you have the option to fry your shredded chicken, because it will get tender with the tomato puree.
    Once you notice that the chicken is boiling, it's time to turn your stove off, and that's basically the whole recipe.
    NOW IT'S THE TIME TO ADD SALT and DRIED OREGANO so, season at your own liking. Be careful with both Chipotles and Oregano flakes.
    The way you have to eat Tinga, is with fresh tostadas (that are nothing more than baked/dried corn tortillas, kinda like nachos) fresh cheese, refried beans and sour cream.

    PRO TIPS:
    • You can add any other kind of chillies, or no chillies at all!
    • The tomato puree must be fresh, if you decide to go with tomato juice, in the last step you have to boil your tinga until the entirety of the tomato has got reduced.
    • It's better accompanied with sliced avocados.
    • You can eat this tinga with rice too!
    • Shredded lettuce is an option too.

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