Chicken tinga huaraches
Ingredients
Huaraches:
- 2.2 pounds of MASECA® Blue corn masa flour
- 4½ cups of water
Chicken tinga:
- ½ cup of oil
- 2 onions, thinly sliced
- 1.1 pounds of chicken breast
- 3 tomatoes
- 4 garlic cloves, finely chopped
- 1 cup of chicken broth
- 22 chipotle peppers in adobo sauce
- Salt to taste
Preparation
Huaraches:
- Combine MASECA® Blue corn masa flour and water. Using your hands, knead for 2 minutes until you form a soft dough.
- Divide masa in 22 portions and make masa balls. Press the masa balls with your hands to form thick tortillas in the shape of “huarache” or sandal (thick oval tortilla).
- Cook huaraches in a hot griddle, you can add a little oil to slightly fry the huaraches. Make sure they are cooked on both sides. Set aside.
Chicken tinga:
- In a hot pan, add oil and sauté onions.
- Cook chicken breasts with salt. Shred and set aside. Set aside chicken broth.
- In a blender, mix tomatoes, garlic, and chicken broth.
- Add sauce to the pan with the cooked onion and season with salt and pepper to taste.
- Add shredded chicken and boil for 5 minutes
- Serve chicken tinga on top of the huaraches and decorate with a chipotle pepper.
