Saturday, March 7, 2009

Tinga Poblana

I finally received the recipe from my Mexican physicist friend, Fernando. It seems that this dish is popular in Mexico. According to my Mexican friends, Tinga means disorder which refers to a tasty shredded meat, usually as a filling for tacos. It tasted so good that I wanted to share this recipe.

Serves 4
Preparation Time : 5 mins
Cooking Time : 40-50 mins
Printable Recipe


1 Chicken Breast
5 medium tomatoes, preferably Italian, cubed
1 medium onion, 1/2 finely diced and 1/2 cut into large cube
1 clove of garlic, minced
2 cloves of garlic, smashed
3 chipotles, canned
10g or 1 cube chicken broth powder
1 1/2 tbsp oil


1. In a medium-sized pot, put chicken, large cube onions and smashed garlics. Add water to cover. Add 1 tsp salt and bring to a boil over high heat. Skim off the foam on surface. Reduce to medium-low heat and let it simmer, uncovered, until chicken is opaque throughout. About 20-30 mins.

2. Meanwhile, using a blender, blend chipotles and tomatoes.

3. Transfer chicken to plate. Reserve broth if needed. When chicken is cool enough to handle, remove fat and coarsely shred with fingers.

4. In a large skillet, heat oil over medium heat. Add garlic and onion and cook until transparent.

5. Add tomato mixture, chicken broth powder and shredded onto skillet. Cook for 10-15 minutes. If it is dry, add liquid chicken broth but do not add too much. You don't want it to be runny.

6. Serve with rice or tacos.

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