This recipe calls for chipotle chilies in adobo sauce. I'm not one to eat very spicy food, but I can tolerate a couple of chipotles. The smoky flavor of the chipotles is what adds that distinctive flavor to this dish. If you like a spicier dish, feel free to add an extra chipotle or two. For those of you who are worried about the spicy-ness, just start by adding a tablespoon of the adobo sauce the chipotles are packed in and continue on from there until you've reached the desired heat.
Tinga is traditionally served on tostada shells, but it also makes a very tasty filling for burritos and/or tacos. I like to serve a tablespoon of Tinga on top of round tortilla chips as an appetizer for a party or as a botana (snack) for a futbol game.