Stuffed Chile with Tinga

Name: Stuffed Chile with Tinga
Prep time: 70 min
Cook time: 50 min
Yield: 4
Cuisine: Internacional
Ingredients: 4 Poblano chiles; 1/2 onions; 6 tomatoes; 2 cloves garlic; 2 chipotle chiles in adobo sauce; 2 allspice berries; 1/2 cups chicken broth; 1 tablespoon Primavera® margarine, (400 g); 1 onion, sliced; 1 leaf bay; 600 grams chicken, shredded; 2 potatoes, in cubes, cooked; salt; pepper; 1 cup evaporated milk; 1/2 cups sour cream; 1 cup cream cheese; 1 clove garlic; 2 chipotle chiles, dry, hydrated; 1 tablespoon Primavera® margarine, (190 g); parsley, for garnish; rice, for serving

Margarina Primavera

Two of the most delicious and classic dishes of Mexican cuisine come together in this dish: chicken tinga and stuffed chile. Accompanied by a chipotle sauce, this stuffed chile with tinga is perfect for any day of the week or for national celebrations, and your family will love it. Additionally, this recipe is budget-friendly, economical, and has the delicious touch of Margarina Primavera®. Dare to try it.

Reviewed by Editorial Team of Kiwilimón

Published: 29-08-2019

Preparation

20 mins

50 mins

Low

For the chiles, heat a griddle over medium heat and roast the chiles until they are slightly charred, place them in a bag and let them sweat for about 15 minutes. With the help of a knife, remove the skin and cut them in half, clean, devein, and set aside. Blend the onion, tomato, garlic, chipotle, allspice, and chicken broth. In a deep skillet, add Margarina Primavera®, cook the onion until transparent, then pour in the broth, bay leaf, and cook for 5 minutes. Add the shredded chicken and potato, and season with salt and pepper; cook for 15 more minutes. On a board, fill the chiles with the chicken tinga and set aside. For the creamy chipotle sauce: blend the cream cheese, cream, garlic, evaporated milk, and chipotle. In a small pot, add Margarina Primavera®, pour in the sauce, season with salt and pepper, and cook for 15 minutes. On a plate, serve the sauce in a mirror, place the stuffed chile, and garnish with parsley. Serve with rice. Enjoy.