Ingredients
Contains: Gluten, Milk, Celery
Allergen info is best-effort — please verify yourself.
Nutrition
Per serving
- Calories
- 826.1
- total 3304.4
- Protein
- 52.3 g
- total 209.1 g
- Carbs
- 80.1 g
- total 320.6 g
- Fat
- 33.2 g
- total 132.8 g
Estimated · based on 11 of 12 ingredients
Method
- 1
- chicken breast600 g
- chicken stock5 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
- onion1
- garlic3
- vegetable oil2 tbsp
Sauté the onion and garlic — Sauté the onion and garlic in the oil until soft, about 8-10 minutes.
- 3
- canned tomatoes400 g
- chipotle in adobo3
- dried oregano1 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 breast600 g
- chicken stock5 dl
- saltto 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 tortilla8
- queso fresco100 g
- avocado1
Serve with tortillas — Warm the tortillas and serve the tinga topped with queso fresco and avocado slices.
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