Source: inspired by https://www.foodnetwork.com/recipes/marcela-valladolid/shredded-spicy-chicken-tostadas-tinga-recipe-2042599 and https://muybuenocookbook.com/how-to-make-chicken-tinga/
Notes: This is a combination of a couple recipes that are for Chicken Tinga. But i made it milder for the family and incorporated my taco seasoning.
For ways to serve see the sidebar here.
Serves: A fair amount - i would say at least 10 servings
Ingredients: <the ingredients provided generally in the order they are used, including any prep>
- 4 chicken breasts
- 2 Tbsp peppercorns
- 2 Tbsp kosher salt
- 4 clovers garlic - peeled
- 1 medium onion quartered
- 2 bay leaves
- 1-2 Plum tomatoes seeded and chopped or 1 can whole or diced tomatoes drained
- 1 Tbsp kosher salt
- 1 medium or 2 small yellow onions halved and sliced
- 2 Servings Taco Seasoning or enough store bought for the amount of meat
Program: <list of steps>
- Put the chicken, peppercorns, salt, garlic, quartered onion, and bay leaves in a medium to large saucepan or pot and cover with at least an inch of water
- Bring to a boil and then simmer for about 10-20 mins until the temperature of the meat is 165
- Take the chicken to a bowl to cool
- Reserve the onion and garlic
- Reserve the broth
- In a blender you'll put the cooked onion, garlic, tomatoes, 1 Tbsp kosher salt
- Add enough of the reserved chicken broth to fill the blender about halfway
- Blend until smooth
- In the now empty pot, sweat the onions in a little veg oil until soft
- Add in about 2 servings of the taco seasoning - about a half cup
- Add in the blended mixture
- In the meantime, shred the chicken
- Add the shredded chicken to the pot
- If its too dry, add more of the broth
- Simmer for a bit til everything comes together
- Serve as you would tacos
Variations:
- I imagine you could make this with turkey
Log:
- First Made: Probably 2019
- Last Made: Regular rotation
Tags:
- Meal: Dinner
- Special: Regular_Rotation, Bulk, Party
- Sidebar:
- Source: Website
Version: Version 1.3
