Breakfast · Mexican · 20 min
Tinga de Pollo en Cemita (Pueblan Shredded Chicken Sandwich)
- Calories
- 512
- Protein
- 42g
- Carbs
- 35g
- Fat
- 23g
Ingredients
- 156.1 g boneless skinless chicken breast
- 1 tsp olive oil
- 35 g white onion
- 56 g crushed tomatoes
- 17.5 g chipotle peppers in adobo sauce
- 1 clove garlic
- 0.25 tsp salt
- 0.9607 each cemita roll
- 168.4 g avocado
- 3.5 g fresh cilantro
- 3.5 g fresh papalo leaves
Method
- 01Place the raw chicken breast in a small pot of simmering salted water. Poach for 10-12 minutes until cooked through and internal temperature reaches 165°F (74°C). Remove and shred with two forks.
- 02Heat the olive oil in a skillet over medium heat. Add the diced white onion and minced garlic, sautéing for 3-4 minutes until translucent.
- 03Add the crushed tomatoes, minced chipotle in adobo sauce, and salt. Simmer for 5-7 minutes until the sauce thickens.
- 04Fold the shredded chicken into the sauce and cook for 3 minutes until fully coated and hot.
- 05Slice the cemita roll in half and toast lightly on the cut sides.
- 06Mound the warm chicken tinga onto the bottom half of the cemita roll. Top with sliced avocado, fresh cilantro, and fresh papalo leaves, then place the top roll on and serve.
Cook it with the whole plan around it
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