I wanted a new recipe to use all of the tomatoes we have in the garden.
Adapted from tastesbetterfromscratch.com
This was pretty good, although I am writing it down off of memory because I did this over a month ago.
Recipe called for shredded chicken, but I cooked cubed chicken and seasoned with Mexican spices and used the sauce from the recipe. Could consider doing the shredded next time with tacos.
Served with Mexican rice
Tinga Sauce:
-4 roma tomatoes
-1 onion, cut into chunks
-1 tsp chicken bouillon
-2 garlic cloves (used whole bulb)
-1 tsp adobo sauce (used the whole small can)
-1 tsp dried oregano
-1/2 tsp ground cumin
-1/2 cup chicken broth/bone broth (if not boiling chicken and taking from the pot)
Directions:
1. Marinate cubed chicken in Mexican spices (garlic, cumin, salt, oregano, paprika, chili powder etc.
2. Cook chicken and set aside
3. Cook tomatoes and garlic cloves ~2 min
4. Add onion chunks and cook ~2 min
5. Blend tomatoes, onions, 1/2 cup broth, cooked garlic cloves, 2 raw garlic cloves, can of adobo sauce, oregano, cumin
6. Pour mixture back into pot over medium heat and cook 5 min
7. Add chicken to sauce and coat
