Hi, I recently cooked for my friends and colleagues at Cloudera-ATX, as promised (expecting not too late) here is the recipe :)
Ingredients:
3 people
1 Chicken breast
(4Oz) 100gr of chipotle adobado (You can find it at any Mexican market) - I like "La constena" brand)
Chicken bruillon (optional)
2 Onions
Garlic
Salt
Cinnamon stick
Vegetal oil
Tostadas (Fried tortillas)
Lettuce (optional)
Avocado (optional)
Instructions:
A) Boil the chicken breast (with or without skin) along 1 stick of cinnamon, 1/2 onion and 2 spoons of oil, + salt or some chicken bouillon.
B) Cut 1 1/2 onions, and some garlic, as in following pic and Cook onions with some garlic on oil (low flame) till the onion looks transparent, add just a bit of chicken bouillon, THIS IS THE MEXICAN SEASONING AND SALSAS SECRET:
C) Chop 1/2 can (4Oz - 100gg) of chipotle, mix the chipotle and the onions and cook them together for 2 minutes, then separate from the flame.
D) Fry 1/4 of onion with half spoon of chicken bouillon, then add a can of refried beans. Mix all.
E) Get 2 forks and shred the chicken breast, keep the chicken soup.
F) Mix the chipotle, onion, shredded chicken and cook them together for 5 to 10 minutes on low flame, add some chicken soup just to improve the flavor, add salt and pepper if desired.
G) Try and add salt when needed, if not spicy enough then add more chipotle ;).. and more and more..
Voila! Tinga is ready
How to serve?
1) Get a tostada and add some refried beans as a base
2) Add some Tinga, then sour cream and queso fresco. Optional you can add lettuce, avocado.
Enjoy! :)
Ingredients:
3 people
1 Chicken breast
(4Oz) 100gr of chipotle adobado (You can find it at any Mexican market) - I like "La constena" brand)
Chicken bruillon (optional)
2 Onions
Garlic
Salt
Cinnamon stick
Vegetal oil
Tostadas (Fried tortillas)
Lettuce (optional)
Avocado (optional)
Instructions:
A) Boil the chicken breast (with or without skin) along 1 stick of cinnamon, 1/2 onion and 2 spoons of oil, + salt or some chicken bouillon.
B) Cut 1 1/2 onions, and some garlic, as in following pic and Cook onions with some garlic on oil (low flame) till the onion looks transparent, add just a bit of chicken bouillon, THIS IS THE MEXICAN SEASONING AND SALSAS SECRET:
C) Chop 1/2 can (4Oz - 100gg) of chipotle, mix the chipotle and the onions and cook them together for 2 minutes, then separate from the flame.
D) Fry 1/4 of onion with half spoon of chicken bouillon, then add a can of refried beans. Mix all.
E) Get 2 forks and shred the chicken breast, keep the chicken soup.
F) Mix the chipotle, onion, shredded chicken and cook them together for 5 to 10 minutes on low flame, add some chicken soup just to improve the flavor, add salt and pepper if desired.
G) Try and add salt when needed, if not spicy enough then add more chipotle ;).. and more and more..
Voila! Tinga is ready
How to serve?
1) Get a tostada and add some refried beans as a base
2) Add some Tinga, then sour cream and queso fresco. Optional you can add lettuce, avocado.
Enjoy! :)
