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Chicken Tinga (Tinga de pollo)​​
Teen-ga dea po-joe
Serves 4 people
Ingredients:
-2 pcs Chicken breast (shredded)
-1/2 Big white onion
-2 pcs Tomatoe
-1/2 cup of tomatoe puree
-1 Small can "Chipotle peppers en adobo"
-2 Garlic clove
-1 Cup chicken broth
-pinch of Oregano
-Salt and Pepper to taste
Serve with
-Tostadas
-Tacos
-Rice
-Refried beans
Variations

-Beef Tinga
-Deer Tinga
Tinga is original from Puebla and is normally eaten along with other dishes like "Tostada de tinga" which is on a deep fried corn tortilla or in tacos.
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First thing to do is to boil the chicken breasts with a piece of onion (1/4), 1 garlic clove, salt and pepper. Cook for around 5-10 minutes or until cooked, DONT LET IT GET DRY!!.​
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Slice the onion and tomatoes in very thin julienne, you can take the seeds out or leave them, up to you.. I prefer without. Mince a garlic clove.
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​In a frying pan, add a table spoon of vegetable oil and add the onion and garlic, cook until the onion is caramelized (caramel color ; ) add the sliced tomatoe and the chicken already fine shredded.
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Season with salt, pepper and oregano, add the tomato puree, chicken and as much chipotle (previously blended) as you want. mix and cook for 8-10 minutes, stir occasionally.
To Serve:
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Take a "tostada", spread some refried beans (optional) add a bunch of tinga, shredded lettuce, heavy crema and some shredded queso fresco, garnish with avocado. ENJOY!!
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