Chicken tinga is another dish that you will find in a Mexican"taquiza". It's a simple way to cook the chicken, but it's so full of flavor that it can quickly become one of your family's favorite! You can have it on tacos, tostadas, or by itself; either way, you will love it!
1 lb. skinless, boneless chicken breast
3 garlic cloves, finely chopped
4 plum tomatoes, halved
1¼ white onions, sliced
Salt to taste
2 Tbsp Cielito Mio Gourmet Salsa with Dried Chiles
In a saucepan cover the chicken with salted water and simmer for 20 minutes, until the chicken is fully cooked.
Remove chicken from water and save the broth. When chicken is cool, shred it with your hands or a fork.
To the blender, add tomatoes, one garlic, and Cielito Mio Gourmet Salsa with Dried Chiles. Blend until smooth and add salt to taste.
Add oil to a large frying pan. When hot, add onion and cook until translucent.
Add two sliced garlic cloves and cook for one minute.
At medium heat, slowly pour the sauce and let cook for 5 minutes. Finally add the shredded chicken, mix and let simmer for 20 minutes, until the sauce thickens.
Add salt to taste and enjoy!
You can serve over a tostada with a layer of refried beans, and on top cream, shredded cheese and more Cielito Mio Gourmet Salsa with Dried Chiles!