breakfast

Tinga de Pollo en Cemita (Pueblan Shredded Chicken Sandwich)

Name: Tinga de Pollo en Cemita (Pueblan Shredded Chicken Sandwich)
Ingredients: 156.1 g Chicken breast, skinless, shredded; 28.0 g Cemita roll (or crusty sesame roll); 17.5 g Chipotle in adobo sauce, minced; 56.0 g Tomato, crushed; 35.0 g White onion, finely diced; 7.0 g Fresh cilantro and papalo leaves; 69.6 g Avocado, sliced; 4.2 g Olive oil (for sautéing)

Nutrition

500

kcal

Calories

Protein

Carbs

Fat

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Ingredients(8)

Chicken breast, skinless, shredded156.1 g

Cemita roll (or crusty sesame roll)28.0 g

Chipotle in adobo sauce, minced17.5 g

Tomato, crushed56.0 g

White onion, finely diced35.0 g

Fresh cilantro and papalo leaves7.0 g

Avocado, sliced69.6 g

Olive oil (for sautéing)4.2 g

Instructions

Poach the chicken breast until cooked through, then shred into bite-sized pieces using two forks.

In a skillet over medium heat, add the olive oil. Once shimmering, add the finely diced onion and sauté until translucent and sweet.

Stir in the crushed tomatoes and chipotle in adobo sauce. Let the mixture simmer for 5-7 minutes until the sauce thickens and deepens in color, developing a smoky aroma.

Fold the shredded chicken into the sauce, tossing until each strand is coated in the vibrant red adobo. Cook for another 3 minutes until hot.

Slice the cemita roll and lightly toast the cut sides.

Assemble the sandwich by mounding the chicken tinga onto the bottom bun. Top with fresh avocado slices and a generous handful of fresh cilantro and papalo leaves for an authentic, herbal brightness.

Serve immediately while the chicken is piping hot against the cool, creamy avocado.