Tinga
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Prep Time
40 mins
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Cook Time
1 hr 40 mins
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Total Time
2 hrs
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Servings
4 people
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Calories
182 kcal
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Course
Main Course
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Cuisine
Mexican
Tinga
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Tinga is a Mexican dish of shredded chicken in a tomato-chili sauce, often served on a tostada with various toppings.
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Ingredients
For the chicken
- 2 medium chicken breasts
- 1 onion , thinly sliced
- 1 small carrot
- 1 leek , cut into small pieces
- 1 clove garlic , pressed
- 1 bay leaf
- salt
For the sauce
- 20 oz. ripe tomatoes , peeled, seeded and quartered
- 3 guajillo peppers , stemmed
- 1 clove garlic , pressed
- ½ teaspoon cumin
- ½ teaspoon oregano
- ¼ teaspoon thyme
- 2 canned chipotle peppers in adobo
- ½ cup water
For the tinga
- 2 White onions , thinly sliced
- 3 tablespoons extra-virgin olive oil
- salt
- pepper
Toppings
- corn tortillas (or tostadas)
- queso fresco , grated
- iceberg lettuce
- crema mexicana
- salsa verde
- cilantro , chopped
Equipment
- Dutch oven
- blender
Instructions
Chicken
- Place the chicken, onion, carrots, leek, garlic, bay leaf and salt in a Dutch oven.
- Cover the ingredients with plenty of water and boil for 40 minutes, covered, over medium heat or until the chicken is cooked through.
- Remove the chicken from the pot and place it on a cutting board.
- Shred the chicken using two forks while it is still very hot.
- Strain the chicken broth and set aside.
Sauce
- In a saucepan, place the tomatoes and guajillo peppers. Add water and boil over medium heat for 10 minutes or until tomatoes are cooked through. Stir regularly.
- Let the tomatoes cool slightly, then place them in a blender with the guajillo peppers, garlic, spices and chipotle peppers.
- Pour in 1 cup (250 ml) of chicken broth, then mix until obtaining a smooth sauce. Set aside.
Tinga
- Heat the olive oil in a large skillet over medium heat. Add the onions and sauté for 5 minutes, stirring constantly, or until slightly soft and translucent.
- Add the chicken and mix well.
- Pour over the chipotle sauce, then add ¾ cup (200 ml) of chicken broth.
- Season with salt and pepper.
- Mix well and cook the chicken tinga covered for 10 minutes.
- Then, uncover and cook for 15 minutes, stirring occasionally, until there is almost no more liquid in the pan.
Presentation
- Spoon the tinga onto corn tortillas (or tostadas), with desired toppings.
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