This is one of my favorite things to order at a local Mexican restaurant. I tried it out at home and it turned out amazingly. It is spicy and tasty and I use grain-free tortillas to keep the refined flours and GMO’s out.
1 lb organic chicken (breast, thighs or combo)
1/2 teaspoon sea salt
4 sprigs parsley or cilantro
1/4 cup avocado oil
2 medium onions, slivered
6 plum tomatoes or 14 ounces canned tomatoes
4 cloves garlic
2 chipotle peppers
1 cup free range chicken stock
2-3 teaspoons sea salt
8 grain free tortillas (like Siete brand)
Chopped red onion
Salt the chicken breasts and place in the instant pot (if not using an instant pot, see below).
Turn InstantPot to sauté and sauté onions until translucent – OR – chop into fourths and add to the mix in the blender.
Add tomatoes, garlic, chipotle peppers chicken stock and salt in a blender and blend well.
Pour over chicken and mix until chicken is covered.
Alternate stovetop method: Poach chicken in water or broth for 20-30 minutes. Meanwhile, follow directions above for the tinga sauce. When the chicken is cold for a bit, shred it and add the tinga sauce, stirring well to combine
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