Tinga de Pollo is a Mexican dish with plucked chicken in a sauce of tomatoes, chipotle chilies and onions. The origin of tinga is in Puebla, not far from the Mexican capital. The dish enjoys great popularity in our favorite country. Tinga is a very versatile dish that can be conjured up on the table in a wide variety of ways. For the small snack we present for you a crispy tostada recipe, filled with aromatic Tinga de Pollo.
Here you can watch the recipe video from Rarotonga. We were happy to contribute the ingredients for her little snack.
Disclaimer: The references listed by Rarotonga in your video to the health or healing / healthy effects of the dish correspond to the private opinion of the author responsible for the content of the video - we as MexicoMiAmor.de recommend the dish exclusively because of the taste and do not give any health recommendation at this point.
For the preparation you will need a medium sized pot, two pans, a cutting board, a stand mixer, knives, a large bowl and last but not least several small bowls for serving.
Ihr braucht folgende Zutaten:
For the chicken
- 600g Chicken Breast
- 6 Cups of Water
- 1 Onion
- 1 Garlic Clove
- 2 Bay leaves
- 1/2 TL Thyme
- 1/2 TL Majoran
For the bean puree
- 1 Pack Isadora Bean puree
- 1/2 Onion (finely chopped)
- 1 Garlic clove finely chopped
- A little bit of oil
For Tinga de Pollo
- 1 large vegetable onion (cut into fine strips)
- 1/2 kg Tomatoes
- 1 Garlic clove
- Chipotle Chilis 3-4 von Carey
- 1 table spoon Salt
For the Tostadas
- Salad (finely chopped)
- Grated cheese
- Creme Fraiche
- Salsa Casera from Herdez
1. six cups of water with one onion, one clove of garlic and the bay leaves, thyme and marjoram in a saucepan bring to a boil.
While the water is boiling, you can prepare the bean puree. To do this, heat oil in a pan and fry the diced onion. Add the chopped garlic and continue to sauté. Now add the beans and 1/3 cup of water, mix the ingredients and simmer at low temperature so that a creamy puree is obtained.
Now add the chicken breast with a little salt to the boiling water and cook at low temperature for 15 to 20 minutes.
For the Tinga de Pollo, fry the onion strips over medium heat until translucent. Meanwhile, quarter the tomatoes and grind them in a blender together with the chipotles, salt and a little water. Depending on your preference, you can use more or less chipotles. Now add the mixture to the onions in the pan and simmer for about seven minutes and then let cool.
5. While the chicken breast and tinga de pollo are simmering on the stove, you can cut the lettuce into thin strips.
6. After the chicken breast is cooked, take it out of the water, let it cool down and cut it into small pieces. Now add the chicken breast to the tomato sauce and the Tinga de Pollo is ready.
Now the tostadas are ready to be served. First you spread them with the bean puree and add some of the tasty Tinga de Pollo. Lettuce, crème fraîche and grated cheese add additional flavor and freshness, and a little salsa rounds out the tostadas de tinga.
The best part, tostadas de tinga are served cold. So no hurry in the preparation. Casual and relaxed cooking with the family is still the best.
Have fun and enjoy your meal!
You can find more from Rarotonga on her YouTube Channel or on her Instagram Profile. We look forward to more great recipes.
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