Tinga

Submitted by itsnevrenough

"The heat can be adjusted to your own taste by adding or cutting down on the chipotle peppers. It works well for a buffet, and is even more flavorful the next day."

 

• Ready In: 1hr 15mins
• Ingredients: 10

ingredients

• 6 chicken breast halves
• 5 medium onions, thinly sliced
• 1 garlic clove, chopped
• 1⁄4 cup vegetable oil
• 1 medium tomatoes or (28 ounce) can diced tomatoes
• 1 (7 ounce) can chipotle chiles in adobo
• 1 tablespoon chicken bouillon granule
• tostadas
• sour cream
• shredded lettuce

directions

1. Put the chicken into a large pot with 1/4 c sliced onion, garlic and enough water to cover. Bring to a boil and cook until the chicken is no longer pink, about 25 minutes.
2. Remove chicken, cool, and shred meat. If using bone-in chicken, discard skin and bones.
3. Heat oil in a large skillet over medium heat. Add remaining onion slices, and fry until transparent.
4. If using fresh tomatoes, place them in a pan of boiling water (can use water used to boil chicken) and boil until they split open.
5. Place the tomatoes, chipotle peppers (use 3-4 for a little heat, up to the whole can according to your taste), and boullion into a blender or food processor. Process until smooth.
6. Pour into a large pan and add the shredded chicken and cooked onions. Heat through.
7. To serve, spread a layer of sour cream on a tostada, top with the chicken and shredded lettuce.

Reviews

[Sydney Mike]

It's recipes like this one that make me realize how much I've been missing by not trying more new dishes YEARS AGO! Except for two things, I followed the recipe down the line ~ however, I doubled the garlic & used only 3 chipotle chilies! Still, I think I got a flavor intensity that suited me! Very, very tasty, & yet another direction in which to take chicken breasts! Many thanks for posting this recipe!

 

[anissa.byrd]

This is a great recipe for chicken tinga! I've made it many times and it always disappears fast. Especially good topped with avocado and queso fresco. Tastes even better the next day. I usually add a little brown sugar while cooking for just a hint of sweetness.

 

[Stephanie Y.]

I used some left over roasted chicken and just eye-balled the ingredients. You would never guess it was leftovers and I'll be sure to remember this when I need to get dinner on the table fast!

 

[Charmie777]

This was really good! I used the whole can of chipotles and only 2 tomatoes (all I had on hand). It was spicy but good! Made a ton!!!

 

[Camel_Cracker]

Wow, this tastes great! I topped my tostadas with mexican cream, tinga, shredded cabbage, guacamole and queso fresco. While making this, I got a little over zealous and added the whole can of chipoltle peppers and had to add an extra can of diced tomatoes to even out the heat. I sealed up the extra chipotle sauce in a freezer bag and will thaw it out in a few weeks to make this recipe again. (Hope it works!) Thanks for a very tasty recipe!