Nutrition

Tinga

Ingredients

Serving Size: Feeds 2–3 people (4–5 people with sides)

• 2–4 chicken breasts
• 1–2 bay leaves
• 2–4 whole garlic cloves
• 1 medium to large yellow onion
• 6–9 tomatillos
• 1 (7 oz) can Embasa chipotle peppers in adobo sauce
• 1 can whole or sliced jalapeños in vinegar (use 3–4 depending on preferred spice level)
• Canola oil or other cooking oil
• Salt
• Knorr chicken bouillon

Optional to serve with the Tinga

• Sour cream
• Queso fresco
• Avocado

Boil the chicken

1. In a large pot with room temperature water, add chicken breast, bay leaf, garlic cloves, half the onion, and salt.
2. Bring to a boil, then reduce heat to medium (simmer) until chicken reaches an internal temperature of 165°F.
3. Remove chicken and let cool. Reserve 3–4 cups of the water the chicken was boiling in.
4. Shred the chicken.

Prepare the sauce

1. Peel and wash the tomatillos.
2. In a pan, place a layer of foil and roast about 3/4 of the tomatillos until the tops and bottoms are blackened.
3. Slice the remaining tomatillos and onion into strips.
4. In a blender, add the entire can of chipotle peppers in adobo sauce, jalapeños and a splash of their vinegar, the roasted tomatillos, and the reserved 3–4 cups of cooking water. Blend until smooth.

Put it all together

1. In a pan on medium heat, add canola oil and sauté the sliced tomatillo and onion.
2. Once translucent, add the sauce from the blender and a spoonful of chicken bouillon.
3. When the sauce reaches a boil, add the shredded chicken.
4. Once heated, serve with chips, on tostadas, or in a sandwich roll. Add sour cream if it is too spicy and queso fresco just because it’s delicious.