Low Carb Chicken Tinga Recipe
This fiery sauce will spice up your chicken to make the tastiest low carb tacos ever. You can keep this sauce in the fridge for up to three days and it freezes really well for quick weeknight meals.
Nutrition Facts
Ingredients
Instructions
Peel the husk off of the tomatillos. Rinse Tomatoes and Tomatillos and cut out the stems to make it easier later. Roast in a 400F oven for about 20 minutes in an oven safe dish. Prepare the rest of the ingredients while they are roasting.
Saute the onion and garlic cloves in a bit of olive oil over medium heat. Cook until the onion is just starting to brown. Remove from heat.
Add all of the ingredients in this recipe- including any liquid from the tomato/tomatillo dish to a blender and pulse until combined but not perfectly smooth. You want small chunks of the vegetables in the sauce.
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Continue Reading at Castleinthemountains →Chef's Notes
This recipe makes about 8 servings of about 5 oz each.
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Reviews from the Original Source
Probablemente lo más parecido a la auténtica Tinga que haya escrito una pequeña gringa.Buen trabajo.
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