It's true what they say about Chicago having the best food, especially Mexican food, Chicago style pizza, and local sausage. I had the privilege to visit some of my Mexican friends in Chicago a couple of times and one of the recipes my friend, Alma, shared with me was for Tinga. This dish is not only simple to make, but very tasty and has a little spicy kick. It's also healthy!
This is mild to medium spicy. Serves 4-6.
INGREDIENTS
2 chicken breasts, boneless
1 sm can chipotle peppers in adobo sauce (found in Hispanic section)
1 sm 8oz can tomato sauce
1 med onion, sliced
4 cloves garlic
Tostadas (crunchy flat tortillas)
Lettuce
Sour cream
Shredded Monterey Jack cheese or shredded Queso Fresco
1 sm can chipotle peppers in adobo sauce (found in Hispanic section)
1 sm 8oz can tomato sauce
1 med onion, sliced
4 cloves garlic
Tostadas (crunchy flat tortillas)
Lettuce
Sour cream
Shredded Monterey Jack cheese or shredded Queso Fresco
DIRECTIONS
Boil the chicken in about 2-3 cups of water, 2 cloves garlic and salt. Shred the chicken when it's done.
In a blender, put the peppers, tomato sauce, 2 cloves garlic, about 1/2 tsp salt and 1/2 cup of chicken broth from the chicken you just cooked.
In the meantime, in a hot, large pan, put 2 tablespoons of butter and the onion. Cook till the onions are clear (carmelized).
When the onions are done, dump in the shredded chicken and the sauce. Cook for about 5-10 min.
Put chicken on a tostada and top with cheese, lettuce and sour cream. Enjoy!
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