TINGA DE POLLO
Local source. Crema mexicana is available canned, fresh or you can make it at home yourself (the latter would be my first choice ex: Recipe #218458.) Creme fraiche or sour cream can be substituted. Use tinga de pollo as a topping for tostadas or sopes; as a filling for tacos or burritos.
Provided by COOKGIRl
Categories Chicken
Time 16m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a skillet up on high heat until a drop of water sizzles on contact.
- Add tomatoes and roasts, turning several times, until blackened on all sides. (This can also be accomplished in the oven.).
- Remove tomatoes and let sit until cool to touch. Cut into chunks and remove seeds if desired. Add to a blender with the chilies in adobo sauce, chicken stock, cumin and nutmeg. Blend until smooth.
- In a large skillet, heat oil over medium-high heat. When hot, add garlic and onions; saute 2-3 minutes until softened.
- Add tomato-chile mixture and stir for 3 minutes to heat through.
- Reduce heat to medium; add shredded chicken and simmer uncovered until most of the liquid has evaporated, approximately 8-10 minutes. Season with salt and pepper to taste.
- Preparing the tostadas: Take a tostada and spread a little bit of crema mexicana on it. Top with the prepared tinga mixture, shredded lettuce and queso fresco.
- Other topping suggestions: homemade refried beans, fresh cilantro, avocado, etc.
- Servings are estimated.
Nutrition Facts : Calories 228.6, Fat 11.3, SaturatedFat 2.4, Cholesterol 70.6, Sodium 104, Carbohydrate 6, Fiber 1.2, Sugar 2.8, Protein 24.9
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