Rezept für Tinga de pollo aus der Pfanne

Zutaten

• 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 )

Zubereitung

1. 1

   Heat oil in a non-stick skillet on medium heat

2. 2

   Saute onion for 3 minutes, then add garlic, cumin, and chipotle pepper.

3. 3

   Toss a few seconds. Add tomato and chicken broth. Stir and cook for 6-7 minutes.

4. 4

   Allow to cool down for 2 minutes then add mixture to a blender and blend until smooth.

5. 5

   Return 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. 6

   Warm tortillas, fill with the chicken tinga and garnish