Chicken Tinga

I'm a university professor, a writer, a wife, and a mom. Besides cooking, i enjoy watching baseball, basketball, college football, movies, and TV. I also love to travel. The only recipes I include here are ones I’ve tried and we’ve liked enough to make again—the keepers. Many have my own notes and tweaks in addition to links to the original source.

1 tablespoon vegetable oil

½ large sweet onion, diced

2 cloves garlic, minced

1 large tomatillo, diced

1 teaspoon ground cumin

1 teaspoon dried Mexican oregano

1 teaspoon salt

1 can (15 oz) fire-roasted diced tomatoes, with liquid

¼ cup water

2 chipotle chiles in adobo sauce, minced

1 tablespoon cayenne pepper sauce (we used Frank's Red Hot)

3 large uncooked chicken breasts, diced (about 1.5 lbs, see note below)

subheading: FOR SERVING:

Tortillas or lettuce (for tacos, bowls, or salad)

Taco toppings as desired

Beans/rice to put under the meat

Note: Ingredients may have been altered from the original.

Directions at pressurecookingtoday.com

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