Chicken tinga is my go-to recipe when I have visitors because it is tasty and easy to make in large batches. Since I had a few friends over for New Year’s Eve, I wanted to test its simplicity on Mishelle, my friend who claims that the only thing she knows how to make is reservations!
Mishelle followed the recipe below and to our delight (and her surprise) it came out delicious. With the leftovers, I reheated the chicken, then mixed in scrambled eggs and voilà – we had a tasty breakfast that went perfectly with warm flour tortillas.
1 whole chicken, cooked and shredded (use chicken from Homemade Chicken Broth recipe)
2 large onions, one sliced into rings and the other cut into fourths
4 cups chicken broth divided
4 chipotle chiles in sauce (use 6 if you like extra spice)
4 large tomatoes cut into fourths
½ head cabbage shredded (optional)
Salt (to taste)
- In a large frying pan, sauté sliced onion in oil until translucent.
- In the meantime, blend 2 cups chicken broth with chipotle chiles and tomatoes until pureed. Transfer mixture to frying pan with onions.
- Add shredded chicken and cabbage and mix well. Pour in additional 2 cup chicken broth. Cover and simmer for 30 to 45 minutes on low heat.
- Serve on tostadas with crema Mexicana, creme fraiche or sour cream, sliced avocado, and a dash of salsa.
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Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.