TINGA DE RES
Make and share this Tinga De Res recipe from Food.com.
Provided by Salvador Vilchis
Categories Meat
Time 1h55m
Yield 30 tacos, 6 serving(s)
Number Of Ingredients 8
Steps:
- Fry the longaniza in hot oil.
- Add onions and stir until onions are transparent.
- Add tomatoes and one chipotle pepper.
- Once the sauce has simmered for a couple of minutes, add the beef and cook for 10 more minutes.
- If the Tinga seems dry, add some of the stock from the beef, sauce must be thick.
- Serve on a platter and garnish with slices of the chipotle pepper, avocado and lettuce.
- Enjoy!
Nutrition Facts : Calories 578.6, Fat 52.4, SaturatedFat 16, Cholesterol 58.4, Sodium 434.6, Carbohydrate 16, Fiber 5, Sugar 6.4, Protein 13.1
TOSTADAS DE TINGA RECIPE BY TASTY
Here's what you need: large onions, chicken breasts, tomatoes, garlic, oil, chipotle pepper in adobo sauce, salt, lettuce, queso fresco, sour cream, tostadas
Provided by Dulce Michelle Cerna
Categories Appetizers
Time 30m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Add water and chicken breasts to a crockpot with ½ of an onion, 2 garlic cloves, and a pinch of salt. Turn the crockpot on to a simmer.
- While chicken is cooking, in a blender, blend ½ onion, tomatoes, 2 garlic cloves, salt, chipotles, and water. Once finished, in a skillet over medium heat, saute julienned onions until transparent.
- Once cooked, add chicken and sauce and cook for 15 minutes to combine.
- Lay a tostada shell on a flat surface, top with chicken mixture and desired toppings/garnishes. Repeat with remaining tostada shells.
- Serve.
Nutrition Facts : Calories 157 calories, Carbohydrate 17 grams, Fat 4 grams, Fiber 3 grams, Protein 11 grams, Sugar 3 grams
TINGA
Chicken, tomatoes, and jalapeno peppers rolled in corn tortillas and fried! Vale la pena!
Provided by LALMANZA
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken into a large saucepan with enough water to cover. Bring to a boil, and cook until chicken is tender. Remove from heat, drain, and set aside to cool.
- Heat 1 tablespoon of canola oil in a skillet over medium heat. Saute the tomatoes, jalapenos, and onions until soft. Remove the chicken meat from the bones, shred and throw it in the skillet with the tomatoes and peppers. fry for a few minutes to give the chicken some flavor.
- Heat the cup of canola oil in a clean skillet over medium-high heat. Fill each corn tortilla with about 1/4 cup of the chicken mixture, and roll into a cylinder. Fry filled tortillas in the hot oil until golden, turning once. Drain on paper, and serve hot with sour cream or salsa - or both!
Nutrition Facts : Calories 355.3 calories, Carbohydrate 26.9 g, Cholesterol 59.3 mg, Fat 16.5 g, Fiber 4.4 g, Protein 25.4 g, SaturatedFat 2.9 g, Sodium 75.8 mg, Sugar 2.7 g
MEXICAN TINGA
This is an authentic Mexican favorite! Shredded chicken and onions simmered in a thick chipotle sauce served on crunchy tostadas.
Provided by Fredda O.
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.
- To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.
Nutrition Facts : Calories 402.4 calories, Carbohydrate 20.5 g, Cholesterol 91.4 mg, Fat 20 g, Fiber 2.3 g, Protein 33.6 g, SaturatedFat 5.7 g, Sodium 395.5 mg, Sugar 2.7 g
TINGA DE POLLO TACOS
Tinga de pollo, or shredded chicken, is a classic taco filling beloved for its flavorful sauce and simple preparation-in fact, it's a great way to use up leftover chicken! (Note: You may want to use tortillas from Chef Cámara's Homemade Corn Tortillas recipe on Panna.)
Provided by Gabriela Cámara
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Poach chicken: In a saucepan, add chicken and enough water to cover by 1 inch. Add 2 pinches salt, onion, garlic, and cilantro. Bring to a boil, then reduce to a simmer and cook until opaque and cooked through, 20-30 minutes. Meanwhile, make Tinga Sauce.
- Tinga Sauce: In a Dutch oven, heat oil over medium-high heat until smoking, 2 minutes. Add the onions (you should hear a sizzle when they hit the pan). Stir until lightly caramelized, 20 minutes. Meanwhile, place tomatoes, peeled garlic cloves, chipotle peppers, and chicken stock in a blender. Purée on medium speed until smooth, 30 seconds; then add tomato mixture to the onions. Stir and simmer, 5 minutes.
- Remove chicken from poaching liquid. When cool enough to handle, shred by hand and add to Tinga Sauce. Check for seasoning, and add salt to taste (Chef Cámara adds 2-3 teaspoons). Simmer, 5 more minutes.
- Assembly: Divide Chicken Tinga evenly among the tortillas. Garnish each with an avocado slice and a sprinkle of sea salt before serving.
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