This tasty recipe is made with shredded chicken, tomatoes, and chipotle chilis in adobo. Serve this flavorful Mexican dish as a filling in tacos, burritos, tostadas, or as a main dish with rice and beans.
In small, heavy-bottomed pot, arrange chicken breasts in a single layer. Add quartered onions, smashed garlic cloves, bay leaf, salt, peppercorns, and enough water to cover.
3 pounds chicken breast, 1 onion, 3 cloves garlic, 1 bay leaf, ½ teaspoon peppercorns, 1 tablespoon salt
Bring to a boil, skimming scum that floats on top. Lower heat, cover, and cook in a barely a simmer for about 10 to 15 minutes or until thermometer inserted in the thickest part of chicken reads 165 F.
With a slotted spoon, remove chicken from pot and allow to cool to touch. Coarsely shred chicken and keep warm.
Strain liquid using a fine mesh sieve. Discard bay leaf and peppercorns. Reserve the softened onions and garlic and 1 cup of the broth.
In a blender, combine chipotle peppers including sauce, tomatoes, the softened onion quarters, garlic, and 1 cup reserved broth.
1 can chipotle peppers adobo sauce, 2 tomatoes
In a wide pan over medium heat, heat oil. Add onions and cook until softened.
1 tablespoon canola oil, 1 onion
Add pureed chipotle tomato sauce, vinegar, cumin, and oregano. Bring to a simmer for about 2 to 3 minutes.
1 tablespoon cider vinegar, ½ teaspoon cumin, ½ teaspoon oregano
Add shredded chicken and continue to cook for about 7 to 10 minutes or until heated and sauce is thickened.
Season with salt, if needed. Serve hot.
Notes
Choice of Meat: Chicken is the most popular choice for Tinga, but don't hesitate to experiment with pork shoulder or beef chuck roast. Both work exceptionally well with the flavors of this recipe.
Chipotle Peppers: Depending on your heat tolerance, adjust the quantity of chipotle peppers. Remember, it's easier to add more heat later than to tone it down.
Garlic and Onion: These are fundamental in building the flavor base for your Tinga. Don't skimp on these aromatics, and take the time to sauté them properly for the best results.
Simmering: Simmer the meat on a low heat to ensure it becomes tender without drying out. This is crucial to achieve the desired texture for the Tinga.
Shredding: Once cooked, allow the meat to cool before shredding. This not only makes the process easier but also helps retain the meat juices.
Serving: Serve your Chicken Tinga hot for the best flavor. It's versatile and can be used in tacos, burritos, tostadas or served as a main dish with a side of rice and beans.
Storage: Leftover Tinga can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Just thaw and reheat before serving.
Remember, cooking is a mix of science and art. Feel free to experiment and tweak the recipe to cater to your personal preferences. Enjoy the process, and most importantly, savor the results!
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