Tlayuda con Tinga

Tlayuda con Tinga is a deliciously unique Mexican pizza that features a crispy base topped with smoky, shredded chicken in a rich tomato sauce. This Paleo-friendly dish is both satisfying and packed with flavor, making it a perfect meal for any occasion.

Ingredients

• Almond flour - 1 cup
• Coconut oil - 2 tablespoons
• Egg - 1 large
• Salt - 1/2 teaspoon
• Cooked chicken breast, shredded - 200 grams
• Tomato sauce - 1/2 cup
• Chipotle peppers in adobo - 1 tablespoon, minced
• Onion - 1/2 medium, thinly sliced
• Garlic - 2 cloves, minced
• Avocado - 1, sliced
• Fresh cilantro - 1/4 cup, chopped
• Lime - 1, juiced

Steps

1. Preheat the oven to 200°C (400°F).
2. In a mixing bowl, combine almond flour, coconut oil, egg, and salt. Mix until a dough forms.
3. Press the dough onto a baking sheet lined with parchment paper, forming a round pizza base about 1/4 inch thick.
4. Bake the crust in the preheated oven for 10-12 minutes, or until golden brown.
5. While the crust is baking, heat a skillet over medium heat and add the sliced onion. Sauté for 3-4 minutes until softened.
6. Add minced garlic and cook for an additional minute.
7. Stir in the shredded chicken, tomato sauce, and minced chipotle peppers. Simmer for 5-7 minutes until heated through.
8. Remove the crust from the oven and spread the chicken tinga mixture evenly over the top.
9. Return to the oven and bake for an additional 5-7 minutes.
10. Once out of the oven, top with sliced avocado, fresh cilantro, and a squeeze of lime juice.
11. Slice and serve warm.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 550 mg
• Cholesterol: 150 mg
• Total Fat: 28 g
• Saturated Fat: 6 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken, promoting muscle repair and growth.
• Rich in healthy fats from avocado, supporting heart health.

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