It is an easy recipe to make my family and I love it with a very spicy salsita and a basin of fresh jamaica water I hope and like it mmmmmm.
Learn more about Blanca Salido Macias
Ingredients5 portions
Preparation
In a saucepan, cook the chicken legs with the two liters of water and the 1/2 onion.
Chop the bacon in small squares and fry in a frying pan and add the chorizo and tomato with the 1/4 onion finely chopped.
Since this cooked chicken legs are crumbled and incorporated into the stew of bacon and everything is mixed very well.
In the blender put the chipotle chipita to liquefy and liquefied is incorporated into the chicken tinga and seasoned with salt to taste.
Chop the cabbage finely, onion and cilantro.
Once everything is done, the tacos de tinga are made with hot corn tortillas.
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