Chicken Tinga
Created by JostLori on April 28, 2014
- Servings: 10-12
- Prep Time: 40m
- Cook Time: 50m
- Recipe #12458
Ingredients
- 6 cups water
- 2 pounds boneless skinless chicken breast
- 4 teaspoons salt, divided
- 1 clove garlic
- 1 medium yellow onion (quartered)
- 1 large tomato (vine ripened, quartered)
- FOR TINGA
- 1 can (7 ounce) chipotle peppers (in adobo sauce, start with far less)
- 1/4 cup oil (canola oil)
- 1 large yellow onion, chopped
- 3 large tomatoes, chopped (vine ripened)
- 1 clove garlic, chopped
- 12 tostadas (Pre-made, or make your own with packaged corn tortillas)
- TOPPINGS (optional)
- 1 iceberg lettuce, finely shredded
- 3 avocados, pitted, peeled, and sliced
- 2 cups crema (crema Mexicana or sour cream
- 2 cups queso fresco, crumbled (or Cotija, crumbled)
- 6 radishes, sliced
How to Make
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Step 1: 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.
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Step 2: Remove the chicken and allow it to cool. After the chicken cools off, shred it and set aside.
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Step 3: In a blender, add the boiled onion and garlic clove, quartered tomato, 2 teaspoons salt, and enough chicken broth to fill the blender half way. Add two of the chipotle peppers and about a 2 teaspoons of the adobo sauce. Puree until smooth. Taste, and if you like more heat, add more chipotles to taste. They are very spicy!
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Step 4: Heat the oil in a dutch oven over medium heat. 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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Step 5: Add chopped tomatoes and chopped garlic and cook for an additional 2 minutes.
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Step 6: 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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Step 7: Add salt to taste. If still not spicy enough, put more chipotles in a small blender with a bit of the chicken broth, blend till smooth, and add to the mix.
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To Assemble
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Step 8: Place a tostada (fried tortilla) on a serving plate. Spoon on some Chicken Tinga, lettuce (optional), 1 or 2 slices of ripe avocado, crumbled queso fresco, and top with crema Mexicana or sour cream and some radish slices.
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Note: some people add salsa as a topping, but I find this spicy enough!
Nutritional Facts
- Serving Size: 1 (519.9 g)
- Calories 458.4
- Total Fat - 27.8 g
- Saturated Fat - 9.8 g
- Cholesterol - 110 mg
- Sodium - 1442.3 mg
- Total Carbohydrate - 15.1 g
- Dietary Fiber - 5.6 g
- Sugars - 5.5 g
- Protein - 38 g
- Calcium - 264.3 mg
- Iron - 1.8 mg
- Vitamin C - 19.6 mg
- Thiamin - 0.2 mg