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RAI have to give all the credit for this chicken tinga recipe to my bestfriend’s mom because this is her recipe & it’s so fire that I actually had to ask for it 😭 thank you for always cooking us such amazing food & giving birth to the baddest b* 👯♀️👯♀️🩷
2-3 chicken breast
8 garlic cloves
4 Bay leaves
1/4 cup salt (for boiling chicken)
5 Roma tomatoes
2 white onions (1 cut in half & 1 cut julienne style)
1 small can of chipotle peppers in adobo sauce
1 tbsp chicken bouillon
1/2 tsp oregano
2 tbsp olive oil
Crema
Queso fresco
Shredded lettuce
Tostada shells
1.) Add water to a large pot & heavily salt it (1/4 cup salt)
2.) Add the chicken breast, half an onion, 5 garlic cloves, & 4 bay leaves
3.) Bring to a boil & remove all of the scum off the top
4.) Transfer chicken to a large bowl to allow to cool (this will also be the bowl you shred it in)
5.) Save about 2 cups of the chicken broth & discard the rest
6.) Cut 1 onion julienne style (save 1/4 cup for garnish)
7.) Add tomatoes to a small pot with water & bring to a boil. The skin should be split on all tomatoes before removing from water.
8.) To a blender, add the tomatoes, chipotle peppers, 3 garlic cloves, chicken bouillon, & oregano
9.) Blend on the grind setting first to break everything up then blend on the purée setting to smooth it out.
10.) Shred your chicken
11.) In a pan on medium heat, add 2 tbsp oil & the onions. Sauté until translucent
12.) Add the sauce & allow to come to a simmer. Taste test at this point & add about a tsp more of chicken bouillon IF desired. If too thick, add some of the chicken broth until desired consistency. Allow to simmer a little more.
13.) Add chicken, mix, & cover for 2-3 minutes.
14.) To assemble, add a layer of crema to a tostada shell. Next, add chicken. Top with shredded lettuce, queso fresco, & a little of the sliced onions.
15.) Serve immediately! Tostada shells get soggy fast
Enjoy! 🇲🇽
#rachelrayfromthebay #chef #mexicanfood #chickentinga #tostadas
@rachelrayfromthebay
