Prep 20 mins
Cook 25 mins
After you taste this you will never go to another so-called "authentic Mexican restaurant" again!! Note, the prep time does not include cooking the shredded meat which can be done a day or more ahead.
- 2 cups shredded cooked chuck roast or 2 cups cooked chicken or 2 cups cooked pork butt
- 2 canned chipotle chiles in adobo (OR MORE)
- 1 small onion, coarsley chopped
- tomatoes, drained or 1 large tomatoes, coarsley chopped
- 2 garlic cloves
- 1 chicken bouillon cube
- 1 teaspoon salt
- 5 -6 large onions, sliced into rings about 1/4 inch thick
- 2 tablespoons vegetable oil
- sour cream
- shredded iceberg lettuce
- grated parmesan cheese (optional)
- In large sauce pan wilt the 5-6 sliced onions in the oil until very soft, but not brown.
- About 10-15 minutes meanwhile in blender add as many chipotle chiles as you dare (when making it for my husband I add the whole can) and add lots of the adobo from the can as it adds tons of flavor but almost no heat.
- To the chiles add the tomatoes, chopped onion, garlic, bullion, and salt blend until smooth.
- Add puree to onions and cook about 5 minutes.
- Add shredded meat (to make the shredded meat I boil a chuck roast, or pork roast for several hours in salted water until very tender and then shred-the chicken I just boil until cooked through and no longer pink, if cooked too long it will become mushy) stir entire mixture and cook until warmed through 1-2 minutes.
- To eat take a tostada and spread with sour cream.
- Sprinkle on some parmesan cheese if desired.
- Add shredded lettuce and top with tinga mixture.
- Serve with several napkins on the side.
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.
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.
I thought this was wonderful! I used sweet onions, so it had a wonderful flavor and was not overpowering at all. I used leftover shredded roasted pork for the meat and I think it's a great way to use any leftover meat. I served it over tortillas with sour cream and I used Monterey jack cheese. Next time I will try queso fresco. Thanx!