Tinga (Mexican Dish)

This was incredible, Robin. I used 2 chipotle chiles because I didn't want this to get too hot but wanted enough so you knew they were in there. I only sliced up 3 real large onions because that seemed like plenty to me and they were nice and spicy after I added the puree. I used chicken as the meat. I layered the ingredients per your instructions. This got a big WOW reaction from me and my husband. We are having some friends over this weekend and we are going to cook Mexican, so you bet this will be on the menu. Thanks for sharing your recipe.

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My wife is Mexican (de Acapulco) and we have tinga at least once a month and this is pretty close to how she makes it but for 2 whole chipotle peppers, she would use around 5-7 roma tomatoes plus a 14oz can of tomato sauce and a med-large onion in the puree. That would be good for like 3-4 cups (1.5-2lbs) of shredded chicken
Also, to prepare sprinkle crumbled Queso Fresco rather than parmesan. You could also throw a little diced raw onion and cubed avocado on top as well.

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Authentic and delicious! I served mine with lettuce, tomatoes, Manchego cheese (inside and out), salsa, sour cream and stuffed them in tortillas. Ole!

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I first had tinga when one of my Mexican friends brought it to a potluck, and I loved it. I tried making it myself tonight for the first time, and I'm pleased to say that mine came out just as good as his, thanks to this recipe. My teenage son ate 4 loaded tostadas, so it was a hit with him, as well! I made it pretty much as written, except I used a little more tomato (3 total) and only 4 onions (that's all I had). We topped them with queso fresco instead of parmesan and some sliced avocado instead of lettuce. Excellent and authentic recipe; thank you so much for posting!

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This is authenic Mexican food! Excellent! I have to have raw white onions for my hubby. I barely heat them in the pan. I have to use chicken and Sysco chicken base.You are correct about using less meat, more chiles, onions and tomatoes and lots of tortillas! Thanks for posting! P.S. It is also a very healthy recipe when you use chicken, chiles are very good for the digestive system along with the other ingredients.

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I agree about it being a lot of onions, I prefer more meat. But my husband says it is a dish for the poor people of mexico. They had little meat and had to make it stretch (kind of like adding breadcrumbs to meatloaf). So he insists that I make it the way it's "supposed" to be. But its really the sauce here that shines so feel free to experiment. But do put some onions, they are really good with the sauce. Thanks nursedi! I love your recipes and am honored that you enjoyed mine!

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