To make tinga, a traditional Mexican shredded chicken dish with a smoky, spicy tomato-chipotle sauce, follow these steps:
- Cook the Chicken:
- In a large pot, add chicken pieces, onion, garlic, salt, and water to cover.
- Bring to a boil, then reduce heat and simmer until chicken is cooked (about 20-30 minutes).
- Remove the chicken, shred it, and reserve some of the cooking liquid (chicken broth).
- Make the Sauce:
- Boil tomatoes until cooked, then blend them with chipotle chiles in adobo, onion, garlic, chicken broth, and bouillon until smooth.
- Prepare the Tinga:
- Sauté onions in olive oil until softened.
- Add half the sauce to the onions and bring to a boil.
- Stir in shredded chicken, adding more sauce if desired, and cook until slightly thickened.
- Serve:
- Serve the tinga in warm tortillas with toppings like Mexican rice, shredded lettuce, and cheese.
This recipe yields a smoky, spicy chicken perfect for tacos or burritos and takes about 55 minutes to prepare.
