Stovetop Chicken Tinga Recipe

Chicken Tinga is a culinary masterpiece that captures the essence of Mexican cuisine. It boasts a smoky, robust flavor profile infused with the earthy notes of cumin, the tanginess of fire-roasted tomatoes, and the subtle heat from chipotle peppers.

📝 Ingredients

• 1 tablespoon olive oil
• 1 small yellow onions (chopped)
• 2 cloves garlic clove (minced)
• 1/2 teaspoon ground cumin
• 2 tablespoons chipotle peppers in adobo sauce (chopped )
• 1 can (14 oz) fire-roasted tomato (crushed or diced tomato (396 g))
• 1/4 cup (2.02 fl.oz | 60 ml) chicken broth
• 3 cups (26.45 oz | 750 g) chicken breasts (shredded )
• 8-10 6-inch flour tortillas
• red cabbage (Chopped )
• Limes (cut in wedges)
• fresh cilantro (Chopped )

👨‍🍳 Instructions

1. 1Heat oil in a non-stick skillet on medium heat
2. 2Saute onion for 3 minutes, then add garlic, cumin, and chipotle pepper.
3. 3Toss a few seconds. Add tomato and chicken broth. Stir and cook for 6-7 minutes.
4. 4Allow to cool down for 2 minutes then add mixture to a blender and blend until smooth.
5. 5Return the sauce to the skillet over medium-high heat. Add the shredded chicken. Adjust salt if needed. Simmer for 2 minutes. Remove from the stove.
6. 6Warm tortillas, fill with the chicken tinga and garnish