Tinga Recipes

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CHICKEN TINGA RECIPE



Chicken Tinga Recipe image

Chicken Tinga [teen - GA], a shredded chicken taco or tostada filling prepared with sliced onions and a tomato chipotle sauce is a full-flavored crowd pleaser. It has a smoky flavor with just enough heat from the chipotle.

Provided by Douglas Cullen

Categories     Main Dish

Time 1h10m

Number Of Ingredients 10

1 pound whole boneless chicken breast
4 plum tomatoes
1 1/4 large white onions
3 cloves of garlic
2 tablespoons canned chipotle
1 teaspoon Mexican oregano
1/4 teaspoon black pepper
1 cup chicken broth
3 tablespoons cooking oil
Salt to taste

Steps:

  • SHREDDED CHICKEN
  • In a large saucepan cover the chicken with an inch of water.
  • Bring water to a boil. Reduce heat to low and simmer for 20 minutes.
  • Remove chicken from the cooking water. Save the broth.
  • Allow chicken to cool to the touch.
  • Finely shred the chicken. Cut the chicken into 1" pieces then pull apart wth your fingers.
  • CHIPOTLE TOMATO SAUCE
  • Clean, seed and chop the tomatoes.
  • Add tomatoes to you blender.
  • Add 2 tablespoons canned chipotle to blender. Use 3 tablespoons of chipotle if you prefer it spicier.
  • Add 1 clove of garlic, 1 teaspoon Mexican oregano to blender jar, 1/4 teaspoon black pepper to blender.
  • Then add 1 cup of the reserved chicken broth.
  • Blend until smooth. About 1 minute.
  • PREPARATION
  • Thinly slice 1 large white onion. Yields approximately 1 1/2 cups.
  • Slice 2 cloves of garlic.
  • Preheat a large frying pan over medium-low heat and add 3 tablespoons of cooking oil.
  • Add the sliced onions to the pan. Cook until the onion starts to become translucent about 4 minutes. Do not allow the onion to brown.
  • Add the sliced garlic to the pan cook for 1 more minute.
  • Turn the heat to medium and slowly pour the sauce into the pan with the onions and garlic.
  • Cook for 5 minutes. The sauce will start to reduce.
  • Turn the heat to low
  • Add the shredded chicken to the pan and mix well with the sauce.
  • Cover the pan and allow to simmer for 20 minutes. During this time the sauce will reduce even more and coat the chicken and onion.
  • Salt to taste.
  • Serve as a taco or tostada filling.

Nutrition Facts : ServingSize 1 /2 cup, Calories 109 kcal, Carbohydrate 4 g, Protein 14 g, Fat 4 g, Sodium 225 mg, Sugar 2 g

TINGA



Tinga image

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.

Provided by itsnevrenough

Categories     Chicken Breast

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

6 chicken breast halves
5 medium onions, thinly sliced
1 garlic clove, chopped
1/4 cup vegetable oil
6 medium tomatoes or 1 (28 ounce) can diced tomatoes
1 (7 ounce) can chipotle chiles in adobo
1 tablespoon chicken bouillon granule
tostadas
sour cream
shredded lettuce

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.

MEXICAN TINGA



Mexican Tinga image

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

2 tablespoons olive oil
1 large onion, cut into rings
1 (15 ounce) can stewed tomatoes
1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
2 pounds shredded cooked chicken meat
16 tostada shells
½ cup sour cream

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 (MEXICAN DISH)



Tinga (Mexican Dish) image

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.

Provided by ROBIN PENA

Categories     Mexican

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 cups cooked chicken or 2 cups cooked pork butt
2 canned chipotle chiles in adobo (OR MORE)
1 small onion, coarsley chopped
tomatoes, drained or 1 large tomatoes, coarsley chopped
2 garlic cloves
1 chicken bouillon cube
1 teaspoon salt
5 -6 large onions, sliced into rings about 1/4 inch thick
2 tablespoons vegetable oil
sour cream
shredded iceberg lettuce
grated parmesan cheese (optional)
tostadas

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.

TINGA DE POLLO TACOS



Tinga de Pollo Tacos image

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

1 pound chicken, boneless and skinless, breast, thighs, or a combo
2 pinches fine sea salt
1/2 large white onion
1 clove garlic
4 sprigs cilantro or parsley
1/4 cup safflower oil, or other neutral oil
2 medium white onions, slivered
6 ripe plum tomatoes, halved, or about 14 ounces canned whole tomatoes, drained
4 cloves garlic
2 chipotle peppers, from canned chipotles in adobo
1 cup chicken stock
Fine sea salt, to taste, 2-3 teaspoons
8 corn tortillas, preferably freshly made, see Homemade Corn Tortillas recipe video
1 ripe avocado
fine sea salt

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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