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.
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
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.
Remove the chicken and allow it to cool. After the chicken cools off shred it. Reserve.
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.
Heat the oil in a large and deep pan over medium heat.
Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent, about 2 minutes.
Add chopped tomatoes and chopped garlic and cook for an additional 2 minutes.
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.
Add salt to taste.
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.
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.
Garnish tostada with toppings of your choice.
From the Muy Bueno Cookbook