🇲🇽 🇲🇽 MEXICAN CHICKEN TINGA

The first thing to do is to prepare the broth and the meat. For this I used vegetable stock from a brick, but we can also make our own by adding water, an onion and some garlic, seasoning with salt and pepper. It should be heated to boiling point, then add the chicken or turkey breasts or tenderloins, and lower to medium heat. The broth should cover them completely. Let them cook in the broth for about 40 minutes more or less.

While the meat is cooking, cut an onion into julienne strips and about three cloves of garlic into thin slices. The tomatoes are cut into small cubes, we can also use a jar of tomato already crushed. We wait until the meat is ready, to take it out and let it cool down. Reserve the broth.

Now in a wide frying pan with a drizzle of oil we fry the onion and garlic over low heat to poach them. Once the meat has cooled, carefully shred it into strands, it should be easy. Then we add to the pan the chopped or crushed tomatoes, the shredded meat, and if we want it spicy, ground cayenne pepper (two or three teaspoons) or hot paprika. If not, sweet paprika is fine. Stir well and mix, and add a small glass of the reserved broth. Let it cook for a few minutes over medium high heat, and then lower the heat until the broth evaporates, depending on the consistency we want. To thicken it we can also add a teaspoon of cornstarch and stir well.