Tinga Poblana

Name: Tinga Poblana
Total time: 45 min
Yield: 4 servings personer
Cuisine: mexican
Ingredients: 800 g chicken breast; 4 large tomatoes; 2 onions; 3 garlic cloves; 2 chipotle peppers in adobo; 2 tsp dried oregano; 2 tbsp neutral oil; 1 tsp salt; 1/2 tsp black pepper; 8 tostadas; 150 g queso fresco; 2 dl crème fraîche

Savor the rich flavors of Tinga Poblana, a smoky chicken dish bursting with vibrant spices and fresh ingredients.

🍽️ 4 servings personer⏱️ 45 minmexican

Ingredients

800 g chicken breast
4 large tomatoes
2 onions
3 garlic cloves
2 chipotle peppers in adobo
2 tsp dried oregano
2 tbsp neutral oil
1 tsp salt
1/2 tsp black pepper
8 tostadas
150 g queso fresco
2 dl crème fraîche

How to make it

Pat the chicken breast dry and season it with the salt and black pepper. Heat 1 tbsp of the neutral oil in a pot, sear the chicken on both sides until lightly golden, then add enough water to just cover and simmer until cooked through, about 15 minutes. Lift out the chicken and let it rest for a few minutes, then shred it into long strands.
Blend the tomatoes with 1 onion, the garlic cloves, the chipotle peppers in adobo and the dried oregano until smooth and deeply red.
Slice the remaining onion into thin strips. Heat the remaining 1 tbsp oil in a wide pan and sweat the onion over medium heat until it turns soft and translucent, then pour in the tomato-chile sauce.
Simmer the sauce, stirring now and then, until it darkens slightly and thickens enough to coat the back of a spoon, about 10 minutes.
Add the shredded chicken to the sauce and cook for 5 minutes more so the meat absorbs the tomato and chipotle flavor. Check that the sauce looks glossy and the chicken is well coated.
Warm the tostadas so they stay crisp. Spoon the tinga onto each tostada, scatter queso fresco over the top, and finish with a spoonful of crème fraîche.
Serve the tostadas on a flat plate, with the chicken tinga piled in the center of each one and the white cheese and crème fraîche clearly visible on top.