Red chilaquiles with tinga
Mundet
These red chilaquiles with tinga are a dream come true! This amazing recipe combines two great Mexican dishes to create an exquisite, spicy breakfast or lunch with an irresistible flavor. Add cheese and cream, and enjoy!Did you know? Chilaquiles and tinga are two Mexican recipes that emerged as a way to save and enjoy great flavors.See more easy recipes
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3 tomatoes, for the tinga
  • 1/4 cups onion, for the tinga
  • 1 tablespoon chipotle chile in adobo sauce, for the tinga
  • salt, for the tinga
  • vegetable oil, for the tinga
  • 3 cups onion, in strips, for the tinga
  • 3 cups chicken breast, cooked and shredded, for the tinga
  • 5 tomatoes, boiled, for the sauce
  • 1/4 onions, boiled, for the sauce
  • 1 clove garlic, boiled, for the sauce
  • 2 serrano chiles, boiled, for the sauce
  • 1/4 bunches cilantro, for the sauce
  • 1/4 cups chicken broth, for the sauce
  • salt, for the sauce
  • pepper, for the sauce
  • 3 cups tortilla chips
  • sour cream, for garnish
  • panela cheese, grated, for garnish
  • onion, in slices, for garnish
  • cilantro leaves, for garnish
  • Sidral Mundet® Apple flavor
Preparation
20 mins
20 mins
Low
  • Blend the tomato, onion, garlic clove, chipotle pepper, chicken broth, and salt until you have a sauce. Set aside.
  • Heat a little oil in a skillet and cook the onion for 5 minutes, then pour in the sauce and add the chicken. Cook the tinga for 10 minutes.
  • Blend the tomato, onion, garlic clove, serrano pepper, cilantro, chicken broth, salt, and pepper until you have a sauce. Place in a skillet with a little oil and cook for 5 minutes.
  • Serve the tortilla chips on a plate, drizzle with the sauce and top with chicken tinga, cream, panela cheese, onion slices, and cilantro leaves. Pair with Sidral Mundet® Apple flavor.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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