Tinga de Pollo
Tostadas de Tinga para el Mundial!
Tinga para el Mundial!
Preparation
Ingredients
- 5 large Roma tomatoes
- Olive oil
- Salt and freshly ground black pepper
- 3 small boneless, skinless organic chicken breasts
- 10 cups water
- 1 white onion, divided (half left in a large piece, half thinly sliced)
- 6 garlic cloves, peeled
- ½ bunch cilantro
- 1 bay leaf
- 1 tablespoon Matriarca Mirepoix Trio Seasoning (or preferred seasoning blend)
- Garlic powder, to taste
- ⅓–½ cup chipotles in adobo, with sauce
- Tostadas
- Iceberg lettuce, shredded
- Olive oil
- Red wine vinegar
- Salt and freshly ground black pepper
- Avocado, sliced
- Salsa macha
Instructions
- Preheat the oven to 400°F. Place the tomatoes in a baking dish, drizzle with olive oil, season with salt and pepper, and roast until the skins begin to blister and the tomatoes are soft and fragrant, about 20 minutes.
- Meanwhile, place the chicken in a large pot and cover with the water. Add the large piece of onion, garlic cloves, cilantro, bay leaf, Matriarca Mirepoix Trio Seasoning, and a sprinkle of garlic powder. Bring to a boil, reduce the heat, and simmer until the chicken is fully cooked through, about 20 minutes.
- Remove the chicken from the broth and shred it. Discard the bay leaf. Transfer the roasted tomatoes to a blender along with the chipotles in adobo and the cooked onion, garlic, and cilantro from the broth. Blend until smooth.
- Heat about 1 tablespoon olive oil in a large skillet over medium to medium-low heat. Add the sliced onion and cook until softened and beginning to brown. Add the shredded chicken and stir to combine. Pour in the blended tomato-chipotle sauce, bring to a boil, then reduce the heat and simmer for about 30 minutes. If the mixture becomes too dry, add a little of the remaining sauce. Season generously with salt and pepper.
- To serve, top tostadas with a few tablespoons of tinga. Finish with shredded iceberg lettuce dressed with olive oil, red wine vinegar, salt, and pepper, avocado slices, and salsa macha.
