Alfredo Garcia

Shredded chicken in a tomato chipotle sauce 😋

Tinga de Pollo

white onion, 1/2 in chunks, the rest thinly sliced 

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.

After 20 minutes of boiling the chicken, add in the tomatoes & boil for 5 more minutes.

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.

chipotle peppers in adobo + some of their sauce (use the entire can like me for more spice)

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.

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.

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.

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.

To serve your tinga, get tostadas, slather with refried beans, then the tinga, then garnish with shredded cabbage, tomatoes, Mexican crema & crumbled queso.

Any leftover tinga freezes perfectly so it’ll last longer. Works great for meal preps as well

For serving (tostadas, refried beans, shredded cabbage, diced tomatoes, crumbled queso fresco or cotija, Mexican crema or sour cream)