When I was growing up in the Pilsen neighborhood of Chicago in a Mexican-American community, we often celebrated Cinco De Mayo with a huge parade filled with the prettiest floats, Mexican dancers, and plenty of food. Street vendors would line up along 18th street selling some of the most memorable Mexican food I’ve ever tasted, including chicken tinga. Here, the chicken is the centerpiece of a party board for you to share with your friends and family as you celebrate the holiday!

Quick Info

⏱️ 45 min • 🍽️ 6 servings • ⭐ 100%

Nutrition

52 cal • 7g protein • 2g fat

Tags

[North American] • [Dairy-Free] • [Gluten-Free] • [Healthy] • [Low-Carb] • [Appetizers] • [Dinner] • [Lunch]

Ingredients

• 10 cups water
• 1 10-ounce boneless, skinless chicken breast
• 1 medium yellow onion, quartered, plus ½, thinly sliced, divided
• 2 garlic cloves
• 2 teaspoons whole black peppercorns
• 1–2 dried bay leaves
• 1 tablespoon olive oil
• 2 teaspoons kosher salt
• Tinga Sauce
• 6 medium Roma tomatoes
• 2 garlic cloves
• 4 chipotles in adobo sauce
• 2 tablespoons adobo sauce
• 1 3-ounce packet of chicken bullion powder
• Party Board
• Mexican rice
• Guacamole
• Tortilla chips
• Salsa verde
• Chopped fresh cilantro

Instructions Preview

1. Make the chicken: Add the water to a large…
2. Shred the chicken using an electric hand m…
3. Make the tinga sauce. Add the tomatoes, ga…

…and 3 more steps

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Recipe by: Bella Lopez • From: Tasty