Abue Isabel's Tinga de Pollo
2-3 chicken breasts
2-3 tablespoons olive oil
1 medium onion chopped (I use my food processor- makes them invisible to children)
2-3 garlic cloves minced (I use a a tube of garlic paste found in the fresh veggie section of the Krogers)
1 can of crushed tomatoes
1 pound of Roma tomatoes (finely chopped- I use my food processor)
1 can chipotle peppers in adobo sauce (I chop the whole can in my food processor so I can add to taste. DO NOT ADD the whole can at once.)
1 tablespoon of Knorr chicken bouillon (found with soups)
Salt to taste
Place chicken in a pot large enough to cover with water. Cover with water. Cook on medium heat until chicken is cooked through, remove from water. Shred and set aside.
In a large pot (I use my non-stick dutch oven) cook onion and garlic in olive oil on medium until tender. Mix in tomatoes, both canned and fresh. Add chipotle peppers a little bit at a time to taste. I would say to start with 1/4 of the can first. You can always add more. Mix in knorr. Add chicken and allow to simmer for 20 minutes or longer. Add salt to taste and more chipotle peppers as desired.
Serve by smearing the tostada with sour cream and adding 2-4 tablespoons of chicken on top.
While simmering you can also make Isabel's delicious rice to go with the Tinga. My kids cannot get enough of this!
Abue Isabel's rice
1 cup rice
half an onion chopped (food processor)
2-3 garlic cloves (I use a a tube of garlic paste found in the fresh veggie section of the Krogers)
1-2 tablespoons olive oil
2 cups water
1 tablespoon of Knorr chicken bullion
That's it! I'm sure this will become a family favorite for you just like it did for me! :) A huge thank you to those who helped me get the recipe in English and written out! :)
P.S. This is a great way to shred that chicken in a jiffy!