Name: Red chilaquiles with tinga
Prep time: 40 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

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.

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Red chilaquiles with tinga

Ingredients

Preparation

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