I first had chicken tinga in The Fumbally and instantly it became one of my favourite dishes. It’s a really easy dish to prepare and doesn’t take too long either. I usually eat it with tortillas and make them as tacos but today I wanted to use up some tortillas that aren’t the best quality so I’m making tostadas (which are just tortillas fried in oil for a minute), What’s the best way to make something taste nicer? That’s right, fry it.
To go with the chicken tinga I’m making Lily Ramirez-Foran’s avocado green salsa. You can find the recipe here. You’ll need tomatillos for this which can be bought in her store Picado Mexican or in some Asian stores. It’s a really easy salsa to make and goes really well with the chipotle in the chicken tinga. And speaking of chipotle you’ll need that for the tinga as well.
I like to serve the chicken tinga with salsa, avocado, sour cream and a squeeze of lime. You can put what you want on them really. Feta works well as well with them.
- 2 Chicken Breasts
- 1 Bay Leaf
- 2 Garlic Cloves
- 1 Can Chopped Tomatoes
- 1 Onion
- 2 Chipotle Chilis in Adobo - chopped
- 1 Tomatillo (from the 800g can)
- Olive Oil
- 1 teaspoon olive oil
- 800g tinned tomatillos, drained
- 2 scallions, washed
- 1-2 fresh green chilies
- 1 garlic clove, peeled
- 1 avocado pear, ripe
- Salt to taste
- Corn Tortillas
- Sour Cream
- Place your chicken breasts in a pot of boiling water with the bay leaf and peeled garlic clove and simmer for 20-25min.
- While the chicken is on make the avocado green salsa. Recipe http://amexicancook.ie/recipe/avocado-green-salsa
- Next chop onion and garlic. Heat 1 tablespoon of olive oil and fry onion and garlic on a medium heat until onion is translucent.
- Add the can of tomatoes, chopped chipotle chilis and the tomatillo.
- Cook for 2-3min.
- Using a blender or food processor, blend the mixture until it's smooth-ish and return to a low heat.
- When the chicken is cooked shred it with two forks and put it in the tomato mixture.
And that’s it. Serve with the corn tortillas.