Hello everyone!

So, here’s one of the Mexican dishes I make when I have about a minute to cook.. Ok, well, 30 minutes. This Tinga Poblana recipe is so easy and yummy, you’d want to make it more often. Plus, it freezes really well!

I love that I can serve it on corn tortillas or over rice, either one tastes great.

DSC_0003

The faster method:

Ingredients:

  • 2 tablespoons oil, I use sunflower oil
  • 1 whole rotisserie chicken, shredded
  • 1 clove crushed garlic
  • 2 large onions, sliced
  • 2 tablespoons Heinz chipotle sauce (depending on how hot you like it)
  • 1 can whole peeled tomatoes, 800 grams.(I use the Casino Bio brand for this)
  • 1 teaspoon dried mexican oregano (I’ve used regular oregano and it turned out well,too)
  • 2 bay leaves
  • 3 cups chicken broth ( I use Aneto because they use no concentrates or powders)
  • A pinch of salt and pepper to taste

Directions:

In a large pot, sauté onion and garlic in oil.

Add oregano, bay leaves, tomatoes, hot sauce and chicken broth. Give it a stir, and let simmer on low for 10 minutes.

Add chicken and let simmer for another 15 minutes….and there is an easy weekday meal. This tastes better the next day, since the chicken soaks up all the flavors better.

I’ve made this recipe so many times, so many ways.

Normally when I have more time, I do it this way:

Ingredients:

  • 1 tablespoons sunflower oil
  • 3 chicken breasts, raw
  • 1 clove crushed garlic
  • 2 large onions, sliced
  • 2 large chipotle peppers in adobo sauce, chopped.
  • 1 cans whole tomatoes, 800 grams. (I use the Casino Bio brand)
  • 1 teaspoon dried mexican oregano
  • 2 bay leaves
  • 3 cups homemade chicken broth that I’ve made before hand and froze

Directions:

In a large pot, sauté onion and garlic in oil.

Pour in tomatoes and broth.

Add mexican oregano, bay leaves, chipotle peppers and chicken. Let simmer on low for 40 minutes or until the chicken falls apart.

“Fork” apart chicken and let simmer for another 10 minutes.

When it’s all done top with queso fresco or sour cream, cilantro, thinly sliced radishes an enjoy on corn tortillas or rice. Enjoy!