Directions
- 1Boil 2 lbs of chicken breast with 3 bay leaves, half an onion, salt, 3 cloves of garlic, and fresh ground pepper until it reaches 165 degrees internal temperature.
- 2Remove chicken, let cool, and shred.
- 3In the same pot, add 2 medium Roma tomatoes and remove once the skin breaks.
- 4Blend garlic, onion, tomatoes, 1 tsp of Better than Bouillon, 2 cups of chicken boiling water, 1 can of chipotle peppers, salt, pepper, and oregano until smooth.
- 5In a frying pan, add zero-calorie cooking spray and half an onion (thinly sliced).
- 6Once the onion is softened, add the shredded chicken and sauce.
- 7Stir until chicken is covered in sauce, bring to a simmer, cover, and let sit off heat for 10 minutes.
- 8Cut 4 low-carb tortillas into triangles, spray with zero-calorie cooking spray, and air fry until crispy (3-4 minutes per side at 400 degrees).
- 9To portion, weigh the cooked tinga, and divide by 5 for 5 even portions.
- 10Serve tinga with tortillas, cotija cheese (1 oz), greek yogurt (30g), and lettuce.
Ingredients
- 2 lbs chicken breast
- 3 bay leaves
- 1 onion
- 3 cloves garlic
- 1 pinch salt
- 1 pinch pepper
- 2 Roma tomatoes
- 1 tsp Better than Bouillon
- 2 cups water
- 1 can chipotle peppers
- 1 pinch oregano
- 4 mission low carb tortillas
- 30 g Fage 0% greek yogurt
- 1 oz Cotija cheese
- 1 lettuce
Equipment
potblenderfrying panair fryerkitchen scale
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