Tinga (Mexican Dish)

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.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 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

• TO SERVE

•  sour cream
•  shredded iceberg lettuce
•  grated parmesan cheese (optional)
•  tostadas

Directions

1. In large sauce pan wilt the 5-6 sliced onions in the oil until very soft, but not brown.
2. 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.
3. To the chiles add the tomatoes, chopped onion, garlic, bullion, and salt blend until smooth.
4. Add puree to onions and cook about 5 minutes.
5. 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.
6. To eat take a tostada and spread with sour cream.
7. Sprinkle on some parmesan cheese if desired.
8. Add shredded lettuce and top with tinga mixture.
9. Bite!
10. Serve with several napkins on the side.