Directions
- 1Season chicken thighs with salt and cook in a pan until golden brown.
- 2Add onion and garlic to the pan and cook until golden brown.
- 3Add water to the pan, then add chicken bouillon, peppercorns, and bay leaf.
- 4Simmer until chicken is cooked through.
- 5In a separate pan, cook tomatoes and guajillo chiles.
- 6Shred the cooked chicken and set aside.
- 7Blend tomatoes, chiles, cumin, oregano, and chipotle peppers into a smooth sauce.
- 8Sauté sliced onion until softened.
- 9Combine shredded chicken and sautéed onions in a pan.
- 10Pour sauce over the chicken and onions, simmer until heated through.
- 11Serve chicken tinga over refried beans and corn tortillas.
- 12Top with sour cream, avocado, cilantro, and queso fresco.
Ingredients
- 6 chicken thighs
- 1 pinch salt
- 1 onion
- 2 cloves garlic
- 1 bay leaf
- 1 cup Knorr chicken bouillon
- 1 tablespoon peppercorns
- 4 tomatoes
- 2 guajillo chiles
- 1 cup water
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 can El Mexicano chipotle peppers
- 1 onion
- 2 scoops refried beans
- 1 tablespoon sour cream
- 1 avocado
- 1 handful cilantro
- 1 handful queso fresco
- 2 corn tortillas
Equipment
blenderlarge potfrying pan
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