Spicy Shredded Chicken Tinga Recipes

SHREDDED SPICY CHICKEN TOSTADAS (TINGA)

Shredded Spicy Chicken Tostadas (Tinga) image

Provided by Marcela Valladolid

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 18

Ingredients

1 pound boneless skinless chicken breasts
1 tablespoon whole peppercorns
1 tablespoon salt
2 cloves garlic
1/4 medium white onion
1 bay leaf
4 ounces raw pork chorizo
1/2 large white onion, chopped
1 clove garlic, minced
3 tomatoes (about 1 pound), boiled 30 seconds, peeled and seeded
1 cup chopped tomatillos (husked and rinsed first)
2 tablespoons pureed chipotle
1 1/2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
1/2 teaspoon crumbled dried Mexican oregano
1 sprig fresh marjoram
1 sprig fresh thyme
10 store-bought tostadas

Steps:

For the chicken: Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a large heavy saucepan with 6 cups of water. Bring to a boil over high heat, and then reduce to a simmer over medium-low heat for 20 minutes. Turn the heat off and remove the chicken from the liquid. Reserve the broth for later use. Using 2 forks or clean hands, shred the chicken into a bowl and set aside.
For the tinga: In a large heavy saute pan, cook the chorizo over medium heat until fully cooked, about 6 minutes. Add the onions and saute until translucent and fragrant, about 3 minutes. Add the garlic and saute for 1 minute. Add the tomatoes and cook for 1 minute. Add the tomatillos and cook for 1 minute. Add the chipotle, salt, pepper, Mexican oregano and the sprigs of marjoram and thyme. Add the shredded chicken. Continue cooking for another 3 minutes. Add between 1/2 cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce. Cook for 5 more minutes. Remove the marjoram and thyme sprigs.
To assemble: Place 2 tablespoons of tinga on each tostada. Serve immediately.

SPICY SHREDDED CHICKEN TINGA

Spicy Shredded Chicken Tinga image

This spicy and sweet shredded chicken can be used in many different Mexican dishes. I love it on crunchy tostadas. This is a great recipe to make ahead and freeze for a quick dinner option during the week. Level of spiciness will depend on the salsa brand you use. You can use straight chipotle peppers from the can, but be prepared for blazing hotness! If you can't blend the mixture, that's OK; just chop everything up very small, it will break down a little more once you cook it. Serve on tortillas or chips. Garnish with lettuce, tomato, onion, sour cream, or guacamole.

Provided by Twin6878

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 4

Number Of Ingredients 6

Ingredients

2 skinless, boneless chicken breast halves
½ (15 ounce) can stewed tomatoes
¾ cup chipotle salsa
1 tablespoon apple cider vinegar
1 small white onion, sliced thinly
salt and ground black pepper to taste

Steps:

Bring a saucepan of lightly-salted water to a boil. Reduce heat to medium-low. Cook chicken in simmering water until until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and tear into shreds using 2 forks.
Blend stewed tomatoes, chipotle salsa, and apple cider vinegar in a blender until smooth.
Combine shredded chicken, blended sauce, and onion in a saucepan over medium-low heat. Cook at a simmer until the onions are translucent, about 10 minutes. Season with salt and pepper.

Nutrition Facts : Calories 91.9 calories, Carbohydrate 8 g, Cholesterol 29.3 mg, Fat 1.3 g, Fiber 1.6 g, Protein 12.4 g, SaturatedFat 0.4 g, Sodium 432.2 mg, Sugar 4.1 g

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