Tinga – A Versatile Mexican Chicken Recipe
Tinga is a delicious combination of chicken, garlic, tomatoes, chilies, onions and more. It is not one of the most famous Mexican food recipes but this is a great way to use up chicken. This tasty mixture can be served with tostadas – just add some lettuce, parmesan, and sour cream.
You can also use it for quesadillas, in which case you can fill a tortilla with it, then fold the tortilla in half and garnish with avocado salsa, parmesan, and sour cream. Tinga keeps for up to three days in the refrigerator, so feel free to use it as a sandwich filling, a baked potato filling or even to top canapes or crackers if you fancy a snack.
This is such a simple recipe and Mexicans like using simple flavors such as tomatoes, onion and chicken because the tastes of these fresh ingredients shines through and it is not necessary to use a complicated recipe when a simple one will suffice.
Many easy Mexican recipes are made with less than ten ingredients, which is another reason beginner cooks enjoy making authentic Mexican recipes. Some cuisines are daunting to new cooks because they seem quite complex but traditional Mexican recipes are simple yet tasty.
What you will need for Tinga:
- 5 onions
- 4 cloves garlic
- 3 canned chipotle chilies in adobo sauce
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- 2 chopped tomatoes
- 2 lbs boneless chicken breast
- 1 tablespoon chicken bouillon powder
How to make it:
Coarsely chop one onion and cut the rest into rings. Finely dice half the garlic. Fill a pan with salted water and bring it to a boil. Add half the chopped onion and the chopped garlic. Add the chicken and turn the heat to low. Simmer the chicken for half an hour or until it is cooked through, then let it cool and shred it using a pair of forks. Discard the salted water.
Add the oil to a heavy pot over a moderate heat and saute the sliced onions until they are tender. Do not let them brown. Put the tomatoes, the chipotle chilies with some of the adobo sauce, the remaining garlic, onion, salt, and chicken bouillon powder in a blender and puree the mixture until smooth. Add it to the pot with the sauteed onions and simmer for five minutes. Add the chicken to the pot and cook for five minutes more.
Tasty Tinga Variations
You can use turkey instead of the chicken or even chuck roast. If you use chuck roast, it will need to simmer for several hours. Chuck roast takes longer to cook than the chicken. Another way of poaching the chicken is to use a slow cooker. A boneless chicken breast will cook through in about four hours on the crockpot low heat setting.
Some people prefer a spicier flavor when enjoying this dish. If you are one of them, you can use more chipotle chilies than the recipe calls for. Of course, if you prefer a milder flavor you can just use one or two chilies, or even omit them altogether.