A tostada piled with shredded chipotle chicken, crema and avocado

Recipe

Chicken Tinga with Chipotle

Smoky, shredded and ready for tostadas. One pan, half an hour.

  • 35 min
  • Serves 4
  • Beginner

Ingredients

  • ½ cup Gloria Chipotle Purée
  • 600 g chicken thighs, poached and shredded
  • 2 white onions, sliced
  • 400 g tomatoes, chopped
  • 2 bay leaves
  • Tostadas, crema and lettuce to serve

Method

  1. Soften the onion slowly until sweet, not coloured.
  2. Add the chipotle purée and let it bubble a minute before the tomatoes go in.
  3. Simmer with the bay until thick, about 15 minutes.
  4. Fold the chicken through and let it take on the sauce for five minutes more.

Step by step

How it comes together

  1. Soften the onion

    Soften the onion slowly until sweet, not coloured.

  2. Bloom the chipotle

    Add the chipotle purée and let it bubble a minute before the tomatoes go in.

  3. Simmer until thick

    Simmer with the bay until thick, about 15 minutes.

  4. Fold in the chicken

    Fold the chicken through and let it take on the sauce for five minutes more.

Keep cooking

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