Music and Sazon with Pepe Mondragon

The Recipe of the Month

WRLL 1450 AM | March 2024

Chicken Tinga in Chipotle Sauce

Chef José Mondragón

Chicken tinga is an appetizer from Puebla that delights us with its intense flavor and versatility, since it can be enjoyed as a main dish with a little salad, on toast, in tacos or even in a cake. The best of all is that, like many of the dishes of the vast and delicious State of Puebla gastronomy, it has a memorable flavor.

This dish has several variations: the classic one prepared with shredded chicken or beef, with lots of onion and chipotle, to the vegan versions of cabbage tinga that have nothing to envy from the traditional recipe. However, the best known and most famous is usually the chicken tinga that we will share with you below.

It is a very, very simple and popular dish from the center of the country. It is prepared with shredded meat, a sauce prepared from tomato, chipotle chili, onion and garlic. The most common thing is to eat it on toast accompanied by fresh cheese and cream, but you never turn a blind eye to some taquitos of tinga. Whatever the case, prepare this incomparable dish, a jewel of home cooking.

Ingredients

1 chicken breast.
2 large white onions.
2 cloves of garlic.
3 chiles chipotles.
2 tomatoes.
2 bay leaves.

Preparation

In a pot we boil our chicken breast along with the bay leaves and tomatoes. As soon as the tomatoes are well cooked, we remove them and let the chicken continue cooking.
We place the tomatoes, garlic and chipotle peppers in the blender and blend well. If the mixture is too thick, add a little of the chicken broth to our mixture.
As soon as the chicken is cooked, shred it and set aside. In a pot of suitable size we heat a couple of tablespoons of oil OR PORK BUTTER, I prefer lard but that is up to you, we sauté the onion, which we should have previously cut into julienne strips. We let them acquire a transparent color, but do not fry them too much.
Then we add the chicken, the tomato broth with chipotle and a little chicken broth. We let it boil and season with a little salt and pepper to taste. Now it is almost ready to eat!

The tinga toasts are infallible. You can accompany them with beans, avocado, radishes, lettuce, a little cream and cheese. You can also eat it simply in tacos. It never fails. You can also try this version of chicken tinga in cake or perhaps these sandwiches with crackers – perfect as an appetizer for a party or meeting.

Remember for many more recipes like this don’t miss “Music and Seasoning with Pepe Mondragón on Monday – Friday at 12:00 noon to 1:00 PM on 1450 AM.