Chicken Tinga
I was hosting a dinner party this Friday and wanted to greet my guests with a homey dish. When having guests over I like to serve family style. Huge platters brimming with comfort food, small bowls spilling over with salsas and garnishes along with tall glasses with icy cold agua. I want my guest to experience the flavors I enjoy, feel comforted and leave feeling like they were part of my family. I decided to scan the Muy Bueno Cookbook and my fingers quickly leafed over the pages until I ran across a recipe for Chicken Tinga.
Tostadas topped with shredded chicken in a chipotle sauce, now that has comfort written all over it!
As I finished making the sauce I got a disappointing phone call. My guests were unable to make it, unavoidable change of plans. As I glanced at my sauce sadly my first thought was to park it in the fridge for another day. Then mi carino suggested the best idea – Why not invite the entire family over, continue as plan… the fiesta must go on! Love that guy.
A few quick phone calls and my family were on the way. I am truly blessed, los adoro (I adore them).
I finished off the Tinga, popped the dulce de leche brownies in the oven and set the table. The tinga was a hit!! We laughed, we ate, we recounted childhood stories and we ate… true signs of a successful party.
Enjoy~
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What is Chicken Tinga?
“Originating in Puebla, Mexico, chicken tinga is a versatile dish of shredded chicken in a tomato and chili chipotle sauce. It’s quick and easy to make and definitely the comfort food we all crave. Tinga is great for a tostada buffet, where guests can create their own mountain of goodness. Sprinkle this juicy shredded chicken that is delicately marinated in a spicy sauce on a tostada with your choice of toppings. Your guests will enjoy the smoky flavor that lingers on their palate stemming from the chipotle chiles in adobo sauce.”
from Muy Bueno ~
- 6 cups water
- 2 pounds skinless/boneless chicken breast
- 4 teaspoons salt divided
- 1 clove garlic
- 1 medium yellow onion quartered
- 1 large vine ripened tomato quartered
- 1 7-ounce can chipotle peppers in adobo sauce
- 1/4 cup canola oil
- 1 large yellow onion chopped
- 3 large vine ripened tomatoes chopped
- 1 clove garlic chopped
- 12 Flat tostada shells packaged or corn tortillas
- Toppings (optional
- 1 iceberg lettuce finely shredded
- 3 avocados pitted, peeled, and sliced
- 2 cups crema Mexicana or sour cream
- 2 cups queso fresco or Cotija crumbled
- 2 cups salsa of your choice
- 6 radishes sliced
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In a large stockpot, over medium to high heat, add water, chicken, 2 teaspoons salt, 1 clove garlic, and quartered onion. Cover and simmer for about 30 minutes. Reserve.
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Remove the chicken and allow it to cool. After the chicken cools off shred it. Reserve.
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In a blender add the boiled onion and garlic clove, quartered tomato, chipotle peppers including adobo sauce, 2 teaspoons salt, and enough chicken broth to fill the blender half way. Puree until smooth.
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Heat the oil in a large and deep pan over medium heat.
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Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent, about 2 minutes.
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Add chopped tomatoes and chopped garlic and cook for an additional 2 minutes.
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Add the cooked shredded chicken, the chipotle sauce from the blender and more chicken broth if it is too dry. Bring to a boil, reduce heat and simmer for 10 minutes.
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Add salt to taste.
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*Tostadas
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In a heavy skillet heat one-quarter inch of oil. Drop tortillas carefully into hot oil, one at a time, for 20 to 40 seconds on each side or until crisp and golden. Drain on paper towels. Store bought tostadas can also be used.
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*Assemble
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To assemble, place a tostada (fried tortilla) on a serving plate; spoon on Chicken Tinga, lettuce (optional), 1 or 2 slices of ripe avocado, crumbled queso fresco, and top with crema Mexicana or sour cream.
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Garnish tostada with toppings of your choice.
From the Muy Bueno Cookbook
This post is part of the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef*
this sounds fabulous, chipotles in adobo are one of my fave things ever!
I wish I was part of your family! This looks wonderful. I can’t wait to give this a try.
I love your opening paragraph about huge platters of comfort food and small bowls of salsa. Perfect.
I made chicken tinga once and can’t remember what recipe I used. Why haven’t I made it again????? … it was wonderful. I’ll try your recipe soon. Pinned.
I’m glad you guys still got to enjoy this delicious meal even with the change of plans!
This looks great!! Love anything on a tostada! 🙂
I can’t tell you how happy I am that you posted this recipe! One of our favorite, authentic Mexican restaurants serves a variety of dishes with chicken tinga which I had never had before at other, less authentic restaurants. I love it!
Sounds like a wonderful meal and family fun.
i have never seen this before but wow i wish i could taste it. it looks out of this world!
You could definitely serve this to me anytime! I just love tostadas but to be honest, I usually make my vegetarian. I love this chicken with the chipotle sauce! Delicious! I need to come out of the box. 🙂
I always wondered what chicken tinga was!!! Looks really good!
How fun to have everyone over – good stories and food abound. Can it get better?
Mighty scrumptious! A wonderful sounding dish.
Cheers,
Rosa
I’ve never had chicken tinga. Looks delicious! Going to try this one!
Wow! Looks delicious! I bookmarked this for later–I would love to make this for a cozy Sunday supper.
An entire can of chipotles? Can that be true?! Delish!
Mmmmm…I wish I was over that night. I love chicken tinga – and yours is absolutely making my mouth water!!
This looks insanely good! Thanks for sharing!