Tinga (Mexican Dish)

Recipe by ROBIN PENA
READY IN: 45mins




  • 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.
  • Bite!
  • Serve with several napkins on the side.