Tortas de Tinga de Pollo (Chicken Tinga Torta)
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Ingredients
- 500 g chicken thigh fillets
- 2 tbsp chipotle paste
- 400 g tomatoes
- 1 onion
- 2 garlic cloves
- 4 soft white bread rolls
- 1 avocado
Nutrition (per serving)
- Calories
- 435 kcal
- Protein
- 32.6 g
- Carbohydrate
- 38.6 g
- of which sugars
- 8.1 g
- Fat
- 15.4 g
- of which saturates
- 3.1 g
- Fibre
- 6.9 g
- Salt
- 1.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Simmer the chicken thigh fillets in a pan of water for 15 minutes until cooked through with no pink remaining, then shred with two forks.
- 2
Fry the onion and garlic cloves for 5 minutes, then add the chipotle paste and tomatoes and simmer for 10 minutes.
- 3
Stir the shredded chicken into the sauce and simmer for a further 5 minutes.
- 4
Split and lightly toast the soft white bread rolls.
- 5
Fill the rolls with the chicken tinga and sliced avocado to serve.
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