Name: Tinga with Three Chiles
Prep time: 55 min
Cook time: 40 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 chicken breast, boneless and skinless; water, to cook the chicken; 1/4 onions, to cook the chicken; 1/2 garlic heads, in half, to cook the chicken; 1 sprig cilantro, to cook the chicken; salt, to cook the chicken; 1/4 onions, for the tinga sauce; 2 tomatoes, for the tinga sauce; 2 cloves garlic, without skin, for the tinga sauce; 2 morita chiles, without seeds, veins, and hydrated; 4 guajillo chiles, without seeds, veins, and hydrated; 1 ancho chile, without seeds, veins, and hydrated; salt; pepper; 1 cup chicken broth; 2 tablespoons butter, in medium cubes; 1 cup onion, in thin strips; red onion, in strips, for decoration; cilantro leaves, for decoration; beans, to accompany; white rice, to accompany; tostadas, to accompany

Preparation

15 mins

40 mins

Low

Add the chicken, onion, head of garlic, cilantro, and enough salt in a pot with sufficient water. Cook the chicken for 40 minutes over medium heat. Remove from the pot, let cool, and shred the chicken. Reserve one cup of chicken broth for the sauce. Blend the onion, tomato, garlic, morita chile, guajillo chile, ancho chile, salt, pepper, and chicken broth. Blend for 5 minutes or until the sauce is completely blended. Set aside.