Ingredients
Contains: Gluten, Milk, Celery
Allergen info is best-effort — please verify yourself.
Nutrition
Per serving
- Calories
- 836.1
- total 3344.4
- Protein
- 52.6 g
- total 210.5 g
- Carbs
- 79.1 g
- total 316.4 g
- Fat
- 34.7 g
- total 138.6 g
Estimated · based on 11 of 12 ingredients
Nutrition data: USDA FoodData Central
Method
- 1
- chicken breast 600 g
- chicken stock 5 dl
Poach and shred the chicken — Poach the chicken breast in the chicken stock for 20 minutes until cooked through, then shred with two forks and reserve the stock.
- 2
- onion 1
- garlic 3
- vegetable oil 2 tbsp
Sauté the onion and garlic — Sauté the onion and garlic in the oil until soft, about 8-10 minutes.
- 3
- canned tomatoes 400 g
- chipotle in adobo 3
- dried oregano 1 tsp
Blend the chipotle sauce — Blend the canned tomatoes with the chipotle in adobo and oregano until smooth, then add to the pan.
- 4
- chicken breast 600 g
- chicken stock 5 dl
- salt to taste
Simmer the chicken tinga — Add the shredded chicken and a splash of the reserved stock, and simmer for 15 minutes until the sauce thickens and coats the chicken. Season with salt.
- 5
- wheat tortilla 8
- queso fresco 100 g
- avocado 1
Serve with tortillas — Warm the tortillas and serve the tinga topped with queso fresco and avocado slices.
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