Vegan chicken Tinga – easy Mexican stew.

Chicken Tinga⎜Vegan shredded chicken Mexican stew⎜Super easy!
• 2 cups of vegan shredded chicken
• 2 medium red onions
• 3 cloves of garlic
• 1 can of peeled tomatoes
• 1 teaspoon cumin
• 1 teaspoon vegetable bouillon
• 1 teaspoon of salt
• 1 chipotle pepper
• 1 tablespoon tomato puree
• 1 tablespoon vegetable oil
• 1/4 teaspoon oregano
• 1 tablespoon vegan parmesan cheese
• cilantro for garnishing

Instructions

  • 1.
    Peel the onions, cut one of them in quarters and the other one in slices. reserve.
  • 2.
    Add the quartered onion to a blender, along with with the 2 cloves of garlic, the peeled tomatoes, the chipotle, the cumin, salt, the tomato pure, the vegetable bouillon and blend for 1 minute until smooth.
  • 3.
    Add vegetable oil to a skillet, when hot, add the sliced onions, the crushed garlic, and the shredded chicken and saute until the chicken is golden, it will be about 4 minutes in medium heat.
  • 4.
    Add the marinade, stir it and let it cook for 5 minutes.
  • 5.
    urn off the heat and serve it as desired!
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