Chicken Tinga Empanadas Recipe
Chicken tinga is a super versatile and practical stew that can be used for an infinity of dishes (on toast, cakes, sandwiches, empanadas, etc.), and that by itself is also exquisite because no one can resist its flavor.
Empanadas are one of the preparations in which we can use chicken tinga. That is why this time we bring you some delicious chicken tinga empanadas, delicious Mexican empanadas that are very simple to prepare and that make your stew yield a lot.
So we invite you to join us in discovering this recipe for chicken empanadas that will delight the youngest and the oldest alike, and will make no one want to stop trying them.
Ingredients to make Chicken Tinga Empanadas:
- 1 whole chicken breast
- ½ kilogram of red tomato
- ½ kilogram of Onion
- 2 cloves of garlic
- 1 kilogram of fresh corn dough
- 250 grams of grated string cheese
- 1 cup of sauce of your choice
- ½ piece of lettuce
- ½ cup sour cream
- 1 cup of oil
- 1 pinch of salt
- 1 pinch of pepper
- 1 small can of chipotle chili
- 1 teaspoon chicken bouillon powder
How to make Chicken Tinga Empanadas:
Below we present the ingredients that we will need to prepare our delicious chicken tinga empanadas. To begin our preparation of the Mexican empanadas we will cook the chicken breast: for this we boil water in a saucepan, add a piece of onion, a clove of garlic and a little salt. Once the water is boiling, add the chicken and wait approximately for it to cook, over high heat.
On the other hand, in a deep saucepan we boil water, add a piece of onion, a clove of garlic and a pinch of salt, once the water is boiling, add the red tomatoes and let them cook for approximately 7 minutes at mid fire. Meanwhile we take the remaining onions and begin to slice them finely, as we can see in the following image. Once all slices, we reserve them for a moment. Once the red tomatoes are cooked, remove them from the water and place them in the blender, along with the onion, the garlic, a pinch of salt, a teaspoon of chicken broth and the can of chipotle peppers. Once ready, we proceed to blend until we obtain a homogeneous sauce for our chicken empanadas and reserve it for later. Once the chicken is cooked, remove it from the water, let it cool for a moment and shred it finely. Now, in a saucepan with a little oil previously heated, place all the onion that you previously sliced and let it fry perfectly, add a pinch of salt and a pinch of pepper. Once it looks transparent we know it is ready.
Once the onion is ready, add the sauce from the chicken tinga empanadas and let it take on flavor for approximately 5 minutes, stirring very well, so that everything is perfectly integrated. After this time we add the chicken that we shredded previously, move very well so that everything is integrated and let it cook for ten more minutes over medium heat.
Now we take the dough of the Mexican empanadas, we add a little water and we begin to knead it. Once soft, we take a little and we are going to form the tortilla, since with this we will form the empanadas, but we can also form the tortilla with the help of a manual machine to make tortillas, or with our hands, shape the dough. Once the tortilla is formed, in one of the halves we will add a little of the chicken tinga stew, we must try not to put too much on it, because if it is too much filling we will not be able to close and form our empanada well.
Once the tortilla is filled, we fold the half that does not have filling over the filling and we squeeze a little on the edge to seal the empanada. Once our chicken tinga empanada is formed, we place it in a frying pan with enough hot oil to fry perfectly well, once it acquires the characteristic golden color of both sides of the empanadas, we remove it from the hot oil and place it on an absorbent paper to remove any excess oil.
AND READY! We can enjoy these delicious natural chicken tinga empanadas or we can accompany them with a little cream, lettuce and grated cheese, and dress with the sauce that you like the most. Bon Appetite!
