Ingredients with Measurements:
- 1 lb chicken breast, cooked and shredded
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 large tomatoes, chopped
- 2 chipotle peppers in adobo sauce, chopped
- 1 tsp dried oregano
- 1 tsp ground cumin
- Salt and pepper to taste
- 1/2 cup chicken broth
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled queso fresco
Special equipment needed:
- Large skillet or Dutch oven
Step-by-step instructions:
1. Heat the oil in a large skillet or Dutch oven over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the tomatoes, chipotle peppers, oregano, cumin, salt, and pepper. Cook for 10 minutes, stirring occasionally.
4. Add the chicken broth and shredded chicken. Cook for an additional 10 minutes, stirring occasionally.
5. Stir in the cilantro and queso fresco.
6. Serve hot with tortillas or rice.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Chicken breast can be substituted with pork or beef.
- Queso fresco can be substituted with feta or goat cheese.
Variations:
- Add diced potatoes or carrots for a heartier dish.
- Use canned tomatoes instead of fresh for a quicker preparation.
- Add a can of black beans or corn for a different flavor.
Tips and tricks:
- Use leftover cooked chicken to save time.
- Double the recipe and freeze for later use.
- Adjust the amount of chipotle peppers to your desired level of spiciness.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with tortillas or rice on the side.
Garnishes:
Garnish with additional cilantro and crumbled queso fresco.
Pairings:
Pair with a Mexican beer or a margarita.
Suggested side dishes:
Serve with refried beans and guacamole.
Troubleshooting advice:
If the sauce is too thick, add more chicken broth. If it is too thin, let it simmer for a few more minutes.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F.
Food history:
Tinga Poblana is a traditional Mexican dish that originated in the state of Puebla.
Flavor profiles:
Spicy, smoky, savory
Serving suggestions:
Serve as a main dish with tortillas or rice.
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Region: Mexican