Wednesday, September 12, 2012

The Thing about Tinga

Tinga is a dish I grew up eating at a potlucks and picnics. Now that I can cook it myself, I realize why it was such a common dish to bring, it's easy to make and delicious served warm, and maybe even more delicious served cold. Imagine a chicken salad that has been bathing in a broth of spices, tomatoes, onions, with just a hint of smokiness from chipotle peppers. That's Tinga. The other great thing about it, is that it's so versatile. You can eat it in taco, on a tostada, gorditas, sopes, or quesadillas (as pictured above). Tinga can also be made from shredded pork or beef, so feel free to make substitutions.

Tinga de Pollo
Serves 3-5


3 cups of cooked shredded chicken
1 tbs of vegetable oil
 2 large tomatoes, roughly diced
1/2 large yellow onion, sliced
1/2 tbs ground cumin
1/2 tbs dried Mexican oregano
1/2 tsp dried thyme
2 garlic cloves, minced
1 cup chicken stock
1 canned chipotle pepper, roughly chopped
1-3 tbs of adobo sauce from the chipotles
Salt and pepper to taste


 Heat oil in a saucepan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook for an additional 2 minutes, stirring occasionally. Add the diced tomatoes and cook until they begin to soften and fall apart, about 5 minutes, stir occasionally. Add half of the chicken broth and let simmer for 2 minutes. Add the remaining ingredients (except the adobo sauce), chicken, cumin, oregano, thyme, chipotle, salt and pepper , and remaining chicken stock. Stir well, making sure everything mixes together. Stir in the adobo sauce, 1 tablespoon at a time. The more you add, the spicier it is. Taste and adjust any seasonings. Bring to a boil and then lower heat and let simmer for 20 minutes.

You can serve warm or cold. Some great topping suggestions are your usual suspects, sliced avocados, queso fresco, salsa, sour cream, radishes, diced onions and cilantro.