Tinga de Pollo
Total Time
40m
Prep Time:10m
Yields:4 Servings
Ingredients
2 packets
1 ½ lb.
<p>boneless chicken breast</p>
1 tbsp.
1
<p>medium yellow onion, chopped</p>
1 tsp.
2
peppers from 1 can 7 oz. GOYA® Chipotle Peppers in Adobo Sauce, finely chopped, plus 1 tbsp. sauce
1 tsp.
½ tsp.
1 can
(8 oz.)
1 tsp.
1 package
GOYA® Corn Tortillas, (12 count)
2
<p>avocados, sliced</p>
1 cup
GOYA® Queso Fresco, crumbled
½ cup
<p>red onion, diced</p>
¼ cup
<p>fresh cilantro, chopped</p>
<p>Lime wedges</p>
Directions
Step 1
<p>In a medium saucepan over medium-high heat, bring 4 cups water to a boil. Add bouillon, stirring until dissolved. Add chicken; cook until cooked-through, about 20 minutes. Transfer to refrigerator until cold. Shred chicken.</p>
Step 2
<p>Heat a large skillet over medium-high heat. Once warm, add the oil and onions. Cook for about 4 minutes or until translucent, stirring occasionally. Add in garlic and cook for 30 seconds more. Stir in chipotles with sauce, oregano, cumin toast for about 2 minutes. Add tomato sauce and simmer until flavors are combined.</p>
Step 3
<p>Once sauce has simmered add chicken and salt and cook until chicken is reheated. Taste to add more salt if necessary.</p>
Step 4
<p>In a lightly greased skillet set over medium-high heat, warm tortillas for 15 to 30 seconds per side. Assemble chicken in tortillas and serve with avocados, queso, onions, cilantro and lime wedges.</p>
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Tinga de Pollo
Prep Time: 10m
Total time: 40m
Yields: 4 Servings
Ingredients
2 packets
1 ½ lb.
<p>boneless chicken breast</p>
1 tbsp.
1
<p>medium yellow onion, chopped</p>
1 tsp.
2
peppers from 1 can 7 oz. GOYA® Chipotle Peppers in Adobo Sauce, finely chopped, plus 1 tbsp. sauce
1 tsp.
½ tsp.
1 can (8 oz.)
1 tsp.
1 package
GOYA® Corn Tortillas, (12 count)
2
<p>avocados, sliced</p>
1 cup
GOYA® Queso Fresco, crumbled
½ cup
<p>red onion, diced</p>
¼ cup
<p>fresh cilantro, chopped</p>
<p>Lime wedges</p>
Directions
Step 1
<p>In a medium saucepan over medium-high heat, bring 4 cups water to a boil. Add bouillon, stirring until dissolved. Add chicken; cook until cooked-through, about 20 minutes. Transfer to refrigerator until cold. Shred chicken.</p>
Step 2
<p>Heat a large skillet over medium-high heat. Once warm, add the oil and onions. Cook for about 4 minutes or until translucent, stirring occasionally. Add in garlic and cook for 30 seconds more. Stir in chipotles with sauce, oregano, cumin toast for about 2 minutes. Add tomato sauce and simmer until flavors are combined.</p>
Step 3
<p>Once sauce has simmered add chicken and salt and cook until chicken is reheated. Taste to add more salt if necessary.</p>
Step 4
<p>In a lightly greased skillet set over medium-high heat, warm tortillas for 15 to 30 seconds per side. Assemble chicken in tortillas and serve with avocados, queso, onions, cilantro and lime wedges.</p>
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