Tinga Verde De Pollo

Serves 1
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Directions

  1. 1Add chicken breast to a pot of water.
  2. 2Add chicken breast to a pot of water.
  3. 3Add chicken breast to a pot of water.
  4. 4Add 1 piece of onion, 2 bay leaves, and salt to the pot with the chicken.
  5. 5Add 1 piece of onion, 2 bay leaves, and salt to the pot with the chicken.
  6. 6Add 1 piece of onion, 2 bay leaves, and salt to the pot with the chicken.
  7. 7Cook the chicken until done, then shred it.
  8. 8Cook the chicken until done, then shred it.
  9. 9Cook the chicken until done, then shred it.
  10. 10Add 8 tomatillos, 2 jalapeño peppers, 1 piece of onion, and 1 garlic clove to a pan with oil.
  11. 11Add 8 tomatillos, 2 jalapeño peppers, 1 piece of onion, and 1 garlic clove to a pan with oil.
  12. 12Add 8 tomatillos, 2 jalapeño peppers, 1 piece of onion, and 1 garlic clove to a pan with oil.
  13. 13Cook until charred.
  14. 14Cook until charred.
  15. 15Cook until charred.
  16. 16Transfer the cooked vegetables to a blender.
  17. 17Transfer the cooked vegetables to a blender.
  18. 18Transfer the cooked vegetables to a blender.
  19. 19Add 1 poblano pepper, cilantro, 1 tablespoon of chicken bouillon, and 2 cups of chicken broth to the blender.
  20. 20Add 1 poblano pepper, cilantro, 1 tablespoon of chicken bouillon, and 2 cups of chicken broth to the blender.
  21. 21Add 1 poblano pepper, cilantro, 1 tablespoon of chicken bouillon, and 2 cups of chicken broth to the blender.
  22. 22Blend until smooth.
  23. 23Blend until smooth.
  24. 24Blend until smooth.
  25. 25Heat oil in a skillet.
  26. 26Heat oil in a skillet.
  27. 27Heat oil in a skillet.
  28. 28Add 1/2 sliced onion to the skillet and cook until translucent.
  29. 29Add 1/2 sliced onion to the skillet and cook until translucent.
  30. 30Add 1/2 sliced onion to the skillet and cook until translucent.
  31. 31Add the shredded chicken to the skillet with the onion.
  32. 32Add the shredded chicken to the skillet with the onion.
  33. 33Add the shredded chicken to the skillet with the onion.
  34. 34Pour the blended green sauce over the chicken and onion mixture.
  35. 35Pour the blended green sauce over the chicken and onion mixture.
  36. 36Pour the blended green sauce over the chicken and onion mixture.
  37. 37Cook until it starts to boil and the sauce thickens slightly.
  38. 38Cook until it starts to boil and the sauce thickens slightly.
  39. 39Cook until it starts to boil and the sauce thickens slightly.
  40. 40Serve the tinga on tostadas with cream, lettuce, avocado, and cotija cheese.
  41. 41Serve the tinga on tostadas with cream, lettuce, avocado, and cotija cheese.
  42. 42Serve the tinga on tostadas with cream, lettuce, avocado, and cotija cheese.

Ingredients

  • 1 chicken breast
  • 1 chicken breast
  • 1 chicken breast
  • 1 piece onion
  • 1 piece onion
  • 1 piece onion
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • salt
  • salt
  • salt
  • 8 tomatillos
  • 8 tomatillos
  • 8 tomatillos
  • 2 jalapeño peppers
  • 2 jalapeño peppers
  • 2 jalapeño peppers
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • oil
  • oil
  • oil
  • 1 poblano pepper
  • 1 poblano pepper
  • 1 poblano pepper
  • cilantro
  • cilantro
  • cilantro
  • 1 tbs chicken bouillon
  • 1 tbs chicken bouillon
  • 1 tbs chicken bouillon
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • lettuce
  • lettuce
  • lettuce
  • avocado
  • avocado
  • avocado
  • cotija cheese
  • cotija cheese
  • cotija cheese

Equipment

panblenderskillet