Yup, that’s right…it’s Tinga Time! What is Tinga, you ask? Well, I’m not really sure what Tinga means exactly, but it’s probably a native Spanish word for “super yummy, uber-messy, only eat amongst friends, crunchy, spicy goodness on a tostada”. This recipe comes from straight from Mexico. I learned how to make it while I was living there in college. My “mexican mom” showed me how to make it. It’s one of the two recipes that I know how to make by heart. I have never before written this recipe down (despite J’s suggestion that I should, just incase I would ever forget it)…so here it goes:
3-4 boneless, skinless chicken breasts
2 large white onions (sliced)
3 medium tomatoes
1 can of chipotle in adobo
Boil chicken in a large pot of water until cooked through (about 10 minutes). Remove chicken from water, place on a platter and allow to cool. Once chicken is cooled, shred into small pieces.
In a different pot, boil the tomatoes until the skin pops. Add tomatoes to a blender with the can of chipotle in adobo (whole can), and a 1/4 cup of reserved liquid from boiling the chicken. Blend until smooth.
Drizzle a small amount (1 tsp or so) of oil (I used olive oil) in a large sautee pan, heat oil over medium heat. Once pan is hot, add sliced onions. Stir occasionally. Cook onions until translucent (about 7 minutes). Add blended tomato mixture to onions. Then add shredded chicken to the pan. Allow to simmer on medium, stirring occasionally, for about 20-30 minutes until mixture thickens.
Serve tinga over toastadas covered in sour cream (we use non-fat) and top with tomatillo salsa and fresh cilantro.
6-8 medium tomatillos (husks removed)
1-2 seranno peppers (stems removed)
2 cloves of garlic
a handful of cilantro
a wedge of white onion
Boil tomatillos and serrano peppers in water for 10 minutes (to soften skins). Remove from water and place in a blender. Add remaining ingredients to blender and blend until smooth.
Serve Tinga with your favorite Mexican beverage and lots and lots of napkins. Buen provecho!
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