If you are reading this, it probably means that little Benny is still sick and that I am probably going a few nights without any sleep. I prepared this a couple of days ago in hopes that my schedule will allow me to take care of that little tutorial but the no-sleep-take-care-of-baby-routine probably has me down too.
But don't despair, here is another tutorial, this one will go under the category of Tummy Yummies. It is one of our favorite recipes. Every time I make it, it becomes the favorite dish of the day. It is fast and easy to make too.
Enjoy!
Tummy Yummies: Tinga
Ingredients
- 1 chicken breast
- 10 tomatoes
- 1 onion
- 1 garlic clove
- 1 can of La Costena Chipotle peppers (7 oz can)
The key ingredient of this recipe is that little can of Chipotle peppers. I have tried many brands and our 
favorite one is the Costena brand.
Step 1: Boil the chicken breast. Be sure to salt the water. When cooked, shred it and set aside (I like to prepare this ahead of time and this makes the dish even easier).
Step 2: Chop onion and 7 tomatoes.
Step 3: Place the remaining 3 tomatoes, garlic clove, and half of the Costena Chipotle peppers in the blender. Add about 1/2 a cup of the chicken broth and blend.
Step 4: In saucepan, add about two tablespoons of oil. When oil is heated, add the onions, saute for one minute. Add the chopped tomatoes. Saute the onions and tomatoes for about 5 minutes. Stir in the chicken.
Step 5: Add the mixture from the blender to the chicken mix. Mix well and bring it to a boil. Simmer for 10 minutes. Stir occasionally.
Serving Suggestions:
As a side dish: we like to eat it with refried beans and Mexican style rice.
As a main dish: Layer it on a tostada. First place a layer of refried beans, then a layer of the Tinga, then add some Cotija cheese, and last a spoonful of Mexican Crema.
