TINGA DE POLLO - TIJUANA SANCTUARY RECIPE

Tinga de Pollo is an authentic Mexican cuisine that features shredded chicken in a delicious tomato and chile chipotle adobo sauce.

INGREDIENTS

• 1 chicken breast, shredded

• 1 onion, sliced into thin strips

• 2 cloves of garlic, chopped

• 3 chipotle peppers

• 5 tomatoes

• 1 bay leaf

• 8 tostadas

• 1 cup refried beans

• Lettuce, chopped

• ½ cup cream

• ¼ cup cream cheese

• Avocado, sliced

• Salt

• Oil

DIRECTIONS

1. In a pot, cook the chicken breast with a little salt. Then shred it and set aside.

2. In a frying pan with oil, sauté the garlic and onion. Meanwhile, blend the tomato, the chipotle chili and the chicken broth left over from boiling the chicken breast.

3. Once you have the mixture add it to the pan with the onions and garlic. Add a bay leaf and the shredded chicken breast. Let it cook for about 20 minutes.

4. To serve, place some beans on the tostadas, add the chicken tinga and garnish with lettuce, cream, cheese, avocado and the sauce of your choice.