Fire-Roasted Tomato Tinga
Uses charred tomatoes for a rustic flavor profile reminiscent of open-fire cooking.
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Ingredients
- 6 whole Roma tomatoes
- 1 large White onion
- 4 whole Garlic cloves
- 3 peppers Chipotle peppers in adobo
- 1 1/2 pounds Chicken breast, shredded
- 1/2 cup Chicken broth
- 1 teaspoon Dried Mexican oregano
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 whole Bay leaf
- 1/4 cup Fresh cilantro(optional)
Instructions
- 1
Place the whole tomatoes, garlic cloves, and half of the onion under a broiler or on a hot cast-iron griddle until charred and blackened in spots.
- 2
Transfer the charred tomatoes, garlic, and the chipotle peppers with a spoonful of adobo sauce into a blender.
- 3
Pulse the mixture until smooth, adding a splash of chicken broth if needed to help it blend.
- 4
Thinly slice the remaining half of the onion into half-moons.
- 5
Heat vegetable oil in a large skillet over medium heat and sauté the sliced onions until they are translucent and slightly golden.
- 6
Pour the blended tomato sauce into the skillet with the onions and bring to a gentle simmer for 5 minutes.
- 7
Stir in the shredded chicken, oregano, bay leaf, and salt, then cover and cook for 10-15 minutes until the sauce has thickened and coated the meat.
- 8
Remove the bay leaf and serve the tinga warm on toasted tortillas or over rice.
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