Tinga de pollo

Ingredients

• 700 g boneless, skinless chicken thighs
• 2 pieces yellow onion
• 3 cloves garlic
• 400 g canned crushed tomatoes
• 2 tbsp chipotle peppers in adobo sauce
• 2 tbsp neutral oil
• 1.2 l water
• 1 leaf bay leaf
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• to taste fine salt
• to taste ground black pepper
• 8 pieces corn tortillas
• 120 g thick sour cream or Mexican crema
• 80 g mild feta cheese
• 0.5 bunches fresh cilantro
• 1 piece lime
• 1 piece ripe avocado

Method

1. Place the chicken in a pot with the water, bay leaf, salt, and an onion wedge; bring to a simmer and cook until the meat pulls apart easily with a fork.
2. Remove the chicken, strain and reserve some of the cooking broth, and let the meat cool slightly until safe to handle.
3. Blend the crushed tomatoes with the garlic, chipotles in adobo, a splash of broth, and the poached onion until smooth, deep red, and fragrant.
4. Thinly slice the remaining onion, then saute in oil over medium heat until tender, translucent, and lightly golden around the edges.
5. Pour the sauce into the skillet with the onion, add the oregano, cumin, and black pepper, then simmer until the sauce thickens and oil begins to bead on the surface.
6. Shred the chicken with your fingers or two forks, keeping juicy bite-sized pieces rather than shredding it too finely.
7. Add the shredded chicken to the sauce and simmer gently until the meat is well coated, glossy, and deeply flavorful; loosen with a little broth if needed.
8. Warm or toast the corn tortillas until pliable or lightly crisp, depending on your preferred style of service.
9. Serve the tinga over the tortillas with crema, crumbled feta, avocado, fresh cilantro, and a squeeze of lime.

Nutrition

Per serving

Energy

506.2 kcal

Protein

24.29 g

Carbohydrate

31.13 g

Fat

31.87 g

Fibre

4.99 g

Calcium

57.62 mg

Iron

1.29 mg

Magnesium

29.16 mg