Shredded chicken smothered in a Mexican-spiced tomato sauce. Served on a fried corn tortilla with shredded cabbage and sour cream. Nothing beats homemade Mexican food.
This is a scheduled post as I’m currently off gallivanting around Morocco! I’ll be back next week with more treats and stories. Until then, it’s time for some Mexican food!
We are winding down our little sojourn in Morocco now. We’re in Essaouira at the moment, and like last week, I have no updates for you because I’m still disconnected from the world, but let me create another picture for you. Think of a golden, sandy beach. That’s where I’ll be, soaking up some afternoon sun. Maybe partaking in some water sports. I hope that’s what I’m doing right now, anyway.
Now I cannot for the life of me think of a way to connect a holiday in Morocco with Mexican food. Both countries start with M? That’s all I’ve got. Nailed the seamless segue! Let’s talk about today’s recipe. Meet Chicken Tinga. Unlike a lot of foods commonly labelled ‘Mexican’, as far as I can tell, this one actually is Mexican. And it’s a winner.
Shredded chicken is smothered in a Mexican-spiced tomato sauce, then served atop a lightly fried corn tortilla with shredded cabbage, all topped with a generous serving of sour cream. It’s saucy, crispy goodness and I love it. I’d say it’s even good enough to be promoted to our esteemed list of weekly go-to recipes. It’s simple, ready in no time and packed full of flavour.
Prep Time: 10 minutes
Cooking Time: 30 minutes
350-400g chicken breasts (about 2 breasts)
½ cup + 1 tbsp vegetable oil, divided
½ medium brown onion, diced
3 cloves garlic, minced
1 tbsp paprika
2 tsp dried oregano
1 tsp chilli powder
1 tsp ground coriander
1 tsp ground cumin
Salt and pepper, to taste
500ml tomato passata
4 small corn tortillas, to serve
½ small cabbage, shredded, to serve
½-¾ cup sour cream, to serve
- Poach chicken by adding chicken breasts to a medium saucepan, covering with cold water, then bringing to boil over medium heat. Once boiling, remove from heat, cover saucepan and allow to poach for 20 minutes, until cooked through. When poached, remove from water and shred chicken with two forks.
- While chicken is poaching, make sauce. Heat 1 tbsp vegetable oil in a medium saucepan over medium heat and cook onion and garlic, stirring occasionally, until translucent and softened, about 5-6 minutes. Add paprika, oregano, chilli powder, coriander, cumin and salt and pepper and cook for a further 30 seconds. Add tomato passata, cover and bring to boil, then reduce heat to low and simmer for about 15 minutes, until thickened slightly. Add shredded chicken and mix well.
- When ready to serve, heat ½ cup vegetable oil in a medium frying pan over medium heat. Add one corn tortilla to the oil and heat for 20-30 seconds on each side, until starting to crisp and puff up. Set on a paper-towel lined plate and repeat with remaining tortillas. To serve, top tortillas with shredded cabbage, chicken and sour cream.
Recipe adapted from Taste.