Ingredients
3 ½ lb chicken breasts
3 white onion, 1/2 in chunks, the rest thinly sliced
6 cloves garlic
3 bay leaves
1 tbsp salt
2 tsp black pepper
5 Roma tomatoes
4 chipotle peppers in adobo + some of their sauce (use the entire can like me for more spice)
½ tsp cumin
1 tsp Mexican oregano
2 tbsp Mazola Corn Oil
For serving (tostadas, refried beans, shredded cabbage, diced tomatoes, crumbled queso fresco or cotija, Mexican crema or sour cream)
Directions
Step 1
Bring a large pot of water to a boil, cut slits into the chicken breasts, add to the pot along with 1/2 of an onion, all the garlic, bay leaves, salt & pepper. Boil for 20 minutes.
3 ½ lb chicken breasts
3 white onion, 1/2 in chunks, the rest thinly sliced
6 cloves garlic
3 bay leaves
1 tbsp salt
2 tsp black pepper
Step 2
After 20 minutes of boiling the chicken, add in the tomatoes & boil for 5 more minutes.
5 Roma tomatoes
Step 3
Take the chicken out of the pot and set aside, take out all the garlic, onion and tomatoes and reserve 2 cups of the cooking liquid.
Step 4
Add the garlic, onion, tomatoes to a blender along with 1 cup of the cooking water, the cumin & Mexican oregano, the chipotle peppers, blend until smooth, taste for seasonings & add salt/pepper to taste if needed. You can also add more of the water if it looks to thin.
3 white onion, 1/2 in chunks, the rest thinly sliced
6 cloves garlic
5 Roma tomatoes
4 chipotle peppers in adobo + some of their sauce (use the entire can like me for more spice)
½ tsp cumin
1 tsp Mexican oregano
Step 5
Once the chicken has cooled, shred it to your desired consistency, I like to leave it in slightly bigger pieces so I use two forks, for a finer shred, use the mixer method.
Step 6
To a large skillet on medium heat, add the Mazola corn oil, once hot, add all the sliced onions and cook for 5-7 minutes or until softened and translucent.
2 tbsp Mazola Corn Oil
3 white onion, 1/2 in chunks, the rest thinly sliced
Step 7
Add the sauce to the onion and combine well. Add the shredded chicken and mix to combine. Bring to a simmer, then reduce heat to low until ready to serve.
Step 8
To serve your tinga, get tostadas, slather with refried beans, then the tinga, then garnish with shredded cabbage, tomatoes, Mexican crema & crumbled queso.
Step 9
Any leftover tinga freezes perfectly so it’ll last longer. Works great for meal preps as well