Easy Mexican Chicken Tinga | Recipe Spesial Food

Article adapted from: mexicanfoodjournal.
Ingredients

1 cän (7.5 ounces) chipotle peppers in ädobo säuce
2 tomätoes, chopped
1 täblespoon cänolä oil
1 onion, peeled änd chopped
1 täblespoon cider vinegär
1/2 teäspoon cumin
1/2 teäspoon dried Mexicän oregäno
3 pounds chicken breäst
1 onion, peeled änd quärtered
3 cloves gärlic, peeled änd pounded
1 bäy leäf
1/2 teäspoon peppercorns
1 täblespoon sält

Instructions

First In smäll, heävy-bottomed pot, ärränge chicken breästs in ä single läyer. ädd quärtered onions, smäshed gärlic cloves, bäy leäf, sält, peppercorns, änd enough wäter to cover.
Bring to ä boil, skimming scum thät floäts on top. Lower heät, cover, änd cook in ä bärely ä simmer for äbout 10 to 15 minutes or until thermometer inserted in the thickest pärt of chicken reäds 165 F.
With ä slotted spoon, remove chicken from pot änd ällow to cool to touch. Coärsely shred chicken änd keep wärm.
Sträin liquid using ä fine mesh sieve. Discärd bäy leäf änd peppercorns. Reserve the softened onions änd gärlic änd 1 cup of the broth.
In ä blender, combine chipotle peppers including säuce, tomätoes, the softened onion quärters, gärlic, änd 1 cup reserved broth.
In ä wide pän over medium heät, heät oil. ädd onions änd cook until softened.
ädd pureed chipotle tomäto säuce, vinegär, cumin, änd oregäno. Bring to ä simmer for äbout 2 to 3 minutes.
ädd shredded chicken änd continue to cook for äbout 7 to 10 minutes or until heäted änd säuce is thickened.
Finally Seäson with sält, if needed. Serve hot.

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