Chicken Tinga Recipe
Ingredients
500 g chicken breast
240 ml chicken broth
1 large onion, chopped
2 garlic cloves, minced
2 tbsp olive oil
400 g canned diced tomatoes
2 tsp smoked paprika
1 tsp dried oregano
1 tsp ground cumin
8 tortillas
Method
Start by heating olive oil in a large pan over medium heat. Add the chopped onion and cook for about 5 minutes, until it becomes soft. Stir in minced garlic and cook for another minute.
Next, add the diced tomatoes, chicken broth, smoked paprika, oregano, and cumin. Bring the mixture to a simmer.
Place the chicken breasts in the pan, covering them with the sauce. Let it cook for about 25 minutes, until the chicken is fully cooked.
Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the pan and mix well with the sauce.
Warm the tortillas in a dry skillet or microwave. Serve the chicken tinga wrapped in tortillas.
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