Chicken Tingas

The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.

Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.

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1 whole chicken, roasted
3 bay leaves
2 cloves of garlic
3 tomatoes
2 tablespoons oil
4 chipotle peppers
1 tablespoon Mexican oregano
1 onion
4 guajillo chiles, rehydrated in 1 cup water
2 potatoes
1 cup chile water

To garnish:
jalapeno chile
cotija cheese
10 corn tortillas (toasted on a griddle)


Soak dried chiles in hot water until hydrated. Save soaking water. Cook the chicken in water until it is cooked and then shred. Set aside.

In a pot add 1 to 2 cups of water.

In a deep pot begin to saute garlic, onion, tomato, chipotle chile, and oregno for about 4 minutes. We added potatoes, hydrated minced chiles, chili water and shredded chicken and let simmer for about 25 minutes.

Take a griddle and add oil to brown the tortillas until they reach a crunchy texture.

In a tortilla add chicken stew, avocado, cotija cheese and fresh jalapenos.