Tinga De Pollo
"Traditional mexican cuisine"
- Ready In:
- 1hr 25mins
- Ingredients:
- 8
- Yields:
-
30 tacos
- Serves:
- 6
ingredients
- 200 g chorizo sausages, longaniza
- 6 tablespoons oil
- 600 g onions, finely sliced
- 400 g tomatoes
- 2 chipotle chiles in adobo
- 800 g chicken breasts, cooked and shredded
- 1 avocado
- 5 lettuce leaves
directions
- Fry the longaniza in hot oil.
- Add onions and stir until onions are transparent.
- Add tomatoes and one chipotle pepper.
- Once the sauce has simmered for a couple of minutes, add the chicken and cook fon 10 more minutes.
- If the Tinga seems dry, add some of the chicken stock from the breasts, sauce must be thick.
- Serve on a platter and garnish with slices of the chipotle pepper, avocado and lettuce.
- Enjoy!
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Reviews
-
Very enjoyable! This had wonderful flavor and paired really well with the avocado. Thanks for sharing! -
I made this for a dinner party. I left the chicken in big chunks rather that shredding it, and I served it as it was on the platter - without tacos. It was a huge hit, and tasted like I fussed over it all day. It was extremely easy to make too. I highly recommend this recipe.
-
This was really delicious. We all really enjoyed it. Very nice mild heat to it and very flavourful. We had some in taco shells and the left over I put this into tostato scoops and served with guacomole. We snacked on while playing cards. Thank you *made fore PAC Spring 2007.*
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