Hello, I am Jane. Today, we’re going to prepare chicken tinga recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Chicken tinga Recipe
Chicken tinga is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Chicken tinga is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook chicken tinga using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Chicken tinga:
- Make ready Large rotisserie chicken pulled. You want about 2 1/2 to 3 lbs of meat
- Make ready 32 is chicken stock
- Make ready 1 cup water(or extra chicken stock)
- Take 1 large yellow onion diced
- Get 1 large yellow onion halved
- Get 7 ox can chipotle pepper is adobo seeded(unless you prefer hot)
- Make ready 4 cloves garlic
- Make ready 6 dried guajillo seeded
- Prepare 2 tbsp Dried crushed Mexican oregano(I crush to remove any hard stems and to release the oils in the oregano)
- Prepare 2 tsp dried cilantro (optional)
- Prepare Cilantro finely chopped
- Get Salt
Instructions to make Chicken tinga:
- Add your chicken stock and water followed by the halved onion, chiles and garlic and simmer covered for 20 minutes.
- While that simmers add the tomatoes, lime juice and the chipotle with adobo into a large blender.
- After you simmer for 20 minutes remove the onion, garlic and chiles to the blender and pour the stock into a separate container. Blend the mixture until smooth.
- Add olive oil to the pot and heat up. Add the diced onion, pinch of salt and cool until browned. Retune the stock back to the pot and reduce by half.
- Once reduced add the sauce followed by the oregano, a few pinches of salt and a few pinches of sugar and return to simmer and reduce for 30 minutes.
- Remove 2/3 of the sauce into a sieve and push it through to remove the extra pulp, add back to the pot and simmer for another 15 to 20 minutes to reduce.
- Once the sauce is where you want it add the chicken to the pot and heat through for about 15 minutes
- Serve with cotija cheese, cilantro and diced white onions (optional diced avocado and crema)
So that is going to wrap it up for this distinctive dish chicken tinga recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
