TINGA (MEXICAN DISH) RECIPE - FOOD.COM
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.
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 217, FatContent 10.2, SaturatedFatContent 2.4, CholesterolContent 33.1, SodiumContent 869.1, CarbohydrateContent 20, FiberContent 3.5, SugarContent 8.9, ProteinContent 13.1
TINGA RECIPE - MEXICAN.FOOD.COM
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.
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Remove chicken, cool, and shred meat. If using bone-in chicken, discard skin and bones.
- Heat oil in a large skillet over medium heat. Add remaining onion slices, and fry until transparent.
- 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.
- 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.
- Pour into a large pan and add the shredded chicken and cooked onions. Heat through.
- To serve, spread a layer of sour cream on a tostada, top with the chicken and shredded lettuce.
Nutrition Facts : Calories 134.5, FatContent 8.1, SaturatedFatContent 1.6, CholesterolContent 23.3, SodiumContent 119.8, CarbohydrateContent 7.2, FiberContent 1.4, SugarContent 3.7, ProteinContent 8.6
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