Well this might be my new favorite Mexican dish. Surprised that it's not on any restaurant menu because it's delicious.
I took Hwy30 recipes and mixed them up a little. Tried the following:
- Brought pot of water to boil with salt, pepper, mexican oregano, bay leaves, half of a white onion, couple garlic cloves, and knorr chicken base.
- Once boiling I added a few boneless skinless chicken breasts and turned heat down to medium for 25 minutes then pulled chicken to set aside
- Added 3 ripe roma tomatoes to the pot and cooked for 10 minutes.
- Put few chipotles with some adobo, one guajillo pepper (seeded then steeped), the cooked onion, tomatoes and garlic cloves from the pot, more chicken base, and about a cup of the water from the pot into blender and mixed very well.
- In saut pan added a little oil and sauted some thinly sliced white onion for a few minutes before adding the blender liquid.
- After a few minutes add the pulled chicken to the pan and heat up.
I served by grabbing tostada and coating with sour cream, then adding tinga mixture on top, followed by queso fresca, fresh cilantro and diced tomato. Was so good. I'm not food photographer but here's the end result.
