Tinga de Pollo

Serves 1
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Directions

  1. 1Boil tomatillos and serrano peppers.
  2. 2Boil tomatillos and serrano peppers.
  3. 3Boil tomatillos and serrano peppers.
  4. 4Once cooked, add the tomatillos, serrano peppers, and chicken bouillon to a blender.
  5. 5Once cooked, add the tomatillos, serrano peppers, and chicken bouillon to a blender.
  6. 6Once cooked, add the tomatillos, serrano peppers, and chicken bouillon to a blender.
  7. 7Blend until smooth.
  8. 8Blend until smooth.
  9. 9Blend until smooth.
  10. 10Boil chicken breast with half an onion, bay leaves, and chicken bouillon.
  11. 11Boil chicken breast with half an onion, bay leaves, and chicken bouillon.
  12. 12Boil chicken breast with half an onion, bay leaves, and chicken bouillon.
  13. 13Shred the cooked chicken.
  14. 14Shred the cooked chicken.
  15. 15Shred the cooked chicken.
  16. 16Boil Roma tomatoes.
  17. 17Boil Roma tomatoes.
  18. 18Boil Roma tomatoes.
  19. 19Add cooked Roma tomatoes, chipotle peppers in adobo, garlic powder, and oregano to a blender.
  20. 20Add cooked Roma tomatoes, chipotle peppers in adobo, garlic powder, and oregano to a blender.
  21. 21Add cooked Roma tomatoes, chipotle peppers in adobo, garlic powder, and oregano to a blender.
  22. 22Blend until smooth.
  23. 23Blend until smooth.
  24. 24Blend until smooth.
  25. 25Heat avocado oil in a skillet and sauté sliced onions.
  26. 26Heat avocado oil in a skillet and sauté sliced onions.
  27. 27Heat avocado oil in a skillet and sauté sliced onions.
  28. 28Add shredded chicken to the skillet with the sautéed onions.
  29. 29Add shredded chicken to the skillet with the sautéed onions.
  30. 30Add shredded chicken to the skillet with the sautéed onions.
  31. 31Pour the blended chipotle sauce over the chicken and onions.
  32. 32Pour the blended chipotle sauce over the chicken and onions.
  33. 33Pour the blended chipotle sauce over the chicken and onions.
  34. 34Mix well and cook until the sauce has thickened and coated the chicken.
  35. 35Mix well and cook until the sauce has thickened and coated the chicken.
  36. 36Mix well and cook until the sauce has thickened and coated the chicken.
  37. 37Spread refried beans on a tostada shell.
  38. 38Spread refried beans on a tostada shell.
  39. 39Spread refried beans on a tostada shell.
  40. 40Top with tinga de pollo.
  41. 41Top with tinga de pollo.
  42. 42Top with tinga de pollo.
  43. 43Add shredded lettuce, cotija cheese, and crema.
  44. 44Add shredded lettuce, cotija cheese, and crema.
  45. 45Add shredded lettuce, cotija cheese, and crema.
  46. 46Drizzle with the blended tomatillo and serrano pepper sauce.
  47. 47Drizzle with the blended tomatillo and serrano pepper sauce.
  48. 48Drizzle with the blended tomatillo and serrano pepper sauce.

Ingredients

  • tomatillos
  • tomatillos
  • tomatillos
  • serrano peppers
  • serrano peppers
  • serrano peppers
  • 4 chicken breast
  • 4 chicken breast
  • 4 chicken breast
  • 1 onion
  • 1 onion
  • 1 onion
  • bay leaves
  • bay leaves
  • bay leaves
  • chicken bouillon
  • chicken bouillon
  • chicken bouillon
  • 2 Roma tomatoes
  • 2 Roma tomatoes
  • 2 Roma tomatoes
  • chipotle peppers in adobo
  • chipotle peppers in adobo
  • chipotle peppers in adobo
  • garlic powder
  • garlic powder
  • garlic powder
  • oregano
  • oregano
  • oregano
  • salt
  • salt
  • salt
  • avocado oil
  • avocado oil
  • avocado oil
  • shredded lettuce
  • shredded lettuce
  • shredded lettuce
  • cotija cheese
  • cotija cheese
  • cotija cheese
  • crema
  • crema
  • crema
  • refried beans
  • refried beans
  • refried beans
  • tostada shells
  • tostada shells
  • tostada shells

Equipment

potblenderskilletwooden spoon

Tips

  • This is a quick, cheap, and easy meal.
  • You can find more meals like this on elizabethsalazarcooks.com