Mexico
Tinga de Pollo, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
25 min3 to wash
3 lazy steps
- 1
Heat 1 tbsp vegetable oil in a skillet over medium heat for 2 minutes, then sauté 1 sliced yellow onion for 5 minutes until soft.
- 2
Add 2 canned chipotle peppers in adobo, 250 ml crushed tomatoes, 120 ml chicken broth, 1 tsp dried oregano, and 1/2 tsp salt, simmering on medium-low for 5 minutes before blending smooth.
- 3
Return the sauce to the skillet, stir in 700 ml cooked shredded chicken, and simmer on medium-low heat for 10 minutes until thickened; serve over tostadas.
How it's eaten in Mexico
In Mexico, tinga is served on crispy tostadas spread with refried beans, topped with Mexican crema, crumbled queso fresco, and sliced avocado.