Torta de Tinga

Torta de Tinga is a flavorful Mexican burger featuring shredded chicken in a smoky chipotle sauce, served on a toasted roll. This dairy-free version maintains all the traditional flavors while being suitable for those avoiding dairy.

Ingredients

• Chicken breast - 250 grams
• Olive oil - 1 tablespoon
• Onion - 1 medium, thinly sliced
• Garlic - 2 cloves, minced
• Chipotle peppers in adobo - 2, chopped
• Tomato sauce - 100 grams
• Oregano - 1 teaspoon
• Salt - to taste
• Pepper - to taste
• Lime - 1, juiced
• Avocado - 1, sliced
• Cilantro - a handful, chopped
• Bolillo rolls - 2
• Vegetable oil - for toasting

Steps

1. In a pot, boil the chicken breast in salted water for about 15 minutes or until cooked through. Remove and shred the chicken once cooled.
2. In a skillet, heat olive oil over medium heat. Add the sliced onion and garlic, sautéing until soft and translucent, about 5 minutes.
3. Stir in the chopped chipotle peppers, tomato sauce, oregano, and shredded chicken. Season with salt and pepper, and cook for an additional 5 minutes, allowing the flavors to meld.
4. While the chicken mixture cooks, heat vegetable oil in a separate skillet over medium heat. Cut the bolillo rolls in half and toast them until golden brown.
5. Assemble the tortas by placing the tinga mixture on the bottom half of each toasted roll. Top with sliced avocado, chopped cilantro, and a squeeze of lime juice.
6. Place the top half of the roll over the filling, and serve immediately.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein which supports muscle growth and repair.
• Rich in healthy fats from avocado that promote heart health.

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