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 spiciness, 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.
- 2 bone-in chicken breasts, cooked and shredded
- 5 roma tomatoes
- 2 to 3 chipotle chilies in adobo sauce
- 1 medium onion, sliced
- shredded lettuce
- Mexican crema or sour cream
- Queso Fresco
In small saucepan, cook the tomatoes in 1-1/2 cups of water; let cool slightly. Pour tomatoes and the cooking water into a blender cup and puree with the chipotle chilies; set aside. In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the onions and saute for 2 minutes. Carefully pour the puree into the skillet; season with salt. Stir in the shredded chicken. Cover skillet, reduce heat to low and let simmer until most of the liquid has been absorbed. (About 15 to 20 minutes.)
To serve, spoon a couple tablespoons of Tinga onto each tostada shell. Top with shredded lettuce, Mexican crema and queso fresco. Enjoy!!!