Experience the perfect balance of crispy bread and juicy filling with this Chicken Tinga Pambazos recipe. It's savory shredded chicken and potatoes inside a soft, crusty bread roll.
Chicken Tinga Pambazos
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Yield:
5 servings
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Total Time:
50 mins
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Prep Time:
20 mins
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Cook Time:
30 mins
Ingredients
- 2 pounds cooked and shredded chicken breast
- 5 potatoes, cubed
- ¼ white onion, finely chopped
- 5 whole mulato chiles, deseeded
- 6 cups water
- 3 whole garlic cloves
- ¼ white onion, sliced
- 2 teaspoons oregano
- 1 teaspoon cumin
- 2 teaspoons salt
- 3 teaspoons Mazola® Corn Oil, divided
- 2 Roma tomatoes, halved
- 5 telera rolls
- ½ head of lettuce, chopped
- 1 avocado, sliced
- ½ tablespoon crema mexicana
- 1 tablespoon salsa of your choice
Instructions
- Heat 1 teaspoon of Mazola® Corn Oil in a pan. Once hot, add the chopped white onion and sauté for 1 minute. Add the cubed potatoes and cook for 10–12 minutes, or until soft.
- Stir in the shredded chicken breast and mix well for 2 minutes.
- In a pot with 3 cups of boiling water, add the halved Roma tomatoes. Boil for 5 minutes, or until soft.
- Transfer the tomatoes to a blender, along with the sliced white onion, 1 garlic clove, 1 teaspoon of salt, a pinch of black pepper, and ¼ cup of water. Blend until smooth.
- Add the blended tomato sauce to the chicken and potatoes. Mix well, cover, and cook for 15 minutes.
- In another pot, bring 3 cups of water to a boil. Add the deseeded guajillo and mulato chiles, and boil for 20 minutes.
- Transfer the boiled chiles to a blender, along with 2 garlic cloves, the sliced white onion, oregano, cumin, and 2 cups of the chile-boiling water.
- Blend and strain the mixture, season with salt, and stir.
- Dip the telera rolls into the chile sauce, coating the entire outer surface of the bread.
- In a pan, heat 2 teaspoons of Mazola® Corn Oil. Once hot, sauté the coated telera rolls for 2 minutes on each side.
- Cut each telera roll in half and fill with crema mexicana, chicken tinga, lettuce, avocado, and salsa of your choice.
Recipe by Genevieve Carranza of @g.eennnn
