Chicken Tinga
I grew up eating all sorts of authentic Mexican foods like pozole, enchiladas, sopes, mole, tacos, tinga, and many others. I loved some and I hated some. I originally disliked tinga as a child, because of the all the onion. However, with time, I came to love the taste of grilled onions especially in the tostadas de tinga. I now crave tinga all the time. Tinga de pollo is shredded chicken and sliced onion marinated in a tomato and chili chipotle sauce. Its smoky and juicy flavor is worth every bite. Tinga is perfect to prepare as an appetizer for your guest to enjoy with tostadas or tortilla chips. It is easy to cook and delicious.
Ingredients:
1 lb. of boneless chicken breast
2 ½ white onions
6 romaine tomatoes
1 garlic clove
1 tsp of chicken flavor bouillon
4 oz. of chipotle peppers in adobo sauce (about ½ of a 7oz can)
¼ cup of olive oil
3 tsp. of salt
6 cups of water
Instructions:
8-10 servings
Total time: 1 hour
In a stockpot, over medium to high heat, add 6 cups water, chicken breasts, ½ of onion, 1 garlic clove, 2 tsp of salt, a quartered romaine tomato. Cover and heat for about 25- 30 minutes.
In a separate smaller pot, boil 5 romaine tomatoes in water until softened
Remove chicken from stock and let it cool. Then, shred it.
In a blender, add the 5 softened tomatoes without the water, 1 garlic clove (the previously used one), 1 teaspoon of salt, the chipotle sauce, 1 teaspoon of chicken flavor bouillon. Blend for about 2 minutes.
Cut 2 white onions into thin slices
Heat olive oil in a deep pot over medium heat. Add sliced onion and stir until soft for about 4-5 minutes.
Once the onion is cooked and softened, pour the blended ingredients into the deep pot. Stir and let it boil. Then add the shredded chicken and stir. Reduce the heat and let it simmer for about 10 minutes.
Serve and enjoy
Chicken tinga can be served over a tostada, which is a crisp corn tortilla. You can also add other toppings like crumbled cheese, lettuce, and sliced avocado over the tostada de tinga