Serves 1
Directions
- 1Add chicken breast to a pot of water.
- 2Add 1 piece of onion, 2 bay leaves, and salt to the pot with the chicken.
- 3Cook the chicken until done, then shred it.
- 4Add 8 tomatillos, 2 jalapeño peppers, 1 piece of onion, and 1 garlic clove to a pan with oil.
- 5Cook until charred.
- 6Transfer the cooked vegetables to a blender.
- 7Add 1 poblano pepper, cilantro, 1 tablespoon of chicken bouillon, and 2 cups of chicken broth to the blender.
- 8Blend until smooth.
- 9Heat oil in a skillet.
- 10Add 1/2 sliced onion to the skillet and cook until translucent.
- 11Add the shredded chicken to the skillet with the onion.
- 12Pour the blended green sauce over the chicken and onion mixture.
- 13Cook until it starts to boil and the sauce thickens slightly.
- 14Serve the tinga on tostadas with cream, lettuce, avocado, and cotija cheese.
Ingredients
- 1 chicken breast
- 1 piece onion
- 2 bay leaves
- salt
- 8 tomatillos
- 2 jalapeño peppers
- 1 garlic clove
- oil
- 1 poblano pepper
- cilantro
- 1 tbs chicken bouillon
- 2 cups chicken broth
- 0.5 onion
- lettuce
- avocado
- cotija cheese
Equipment
panblenderskillet
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