Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chicken tinga. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Chicken tinga is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Chicken tinga is something that I have loved my entire life. They’re nice and they look wonderful.
Place chicken thighs, garlic cloves, halved onion, salt, oregano, water, and chicken stock, and water in a large pot. Bring to a simmer over high heat; reduce to medium-low. Remove chicken, cool, and shred meat. Chicken Tinga, a classic shredded chicken taco or tostada filling prepared with sliced onions and a tomato chipotle sauce is a full-flavored crowd pleaser.
To begin with this particular recipe, we must first prepare a few components. You can have chicken tinga using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Chicken tinga:
- Make ready Large rotisserie chicken pulled. You want about 2 1/2 to 3 lbs of meat
- Take 32 is chicken stock
- Get 1 cup water(or extra chicken stock)
- Make ready 1 large yellow onion diced
- Prepare 1 large yellow onion halved
- Take 7 ox can chipotle pepper is adobo seeded(unless you prefer hot)
- Get 4 cloves garlic
- Make ready 6 dried guajillo seeded
- Make ready 2 tbsp Dried crushed Mexican oregano(I crush to remove any hard stems and to release the oils in the oregano)
- Take 2 tsp dried cilantro (optional)
- Make ready Cilantro finely chopped
- Get Salt
Chicken Tinga, or tinga de pollo, is a Mexican dish consisting of shredded chicken in a saucy, smoky, spicy tomato chipotle sauce. It's not only quick and easy, but healthy, exploding with flavor and wonderfully versatile. Chicken Tinga Tacos - the only chicken tinga tacos recipe you will ever need! Spicy, saucy, simple, and so fresh.
Instructions to make Chicken tinga:
- Add your chicken stock and water followed by the halved onion, chiles and garlic and simmer covered for 20 minutes.
- While that simmers add the tomatoes, lime juice and the chipotle with adobo into a large blender.
- After you simmer for 20 minutes remove the onion, garlic and chiles to the blender and pour the stock into a separate container. Blend the mixture until smooth.
- Add olive oil to the pot and heat up. Add the diced onion, pinch of salt and cool until browned. Retune the stock back to the pot and reduce by half.
- Once reduced add the sauce followed by the oregano, a few pinches of salt and a few pinches of sugar and return to simmer and reduce for 30 minutes.
- Remove 2/3 of the sauce into a sieve and push it through to remove the extra pulp, add back to the pot and simmer for another 15 to 20 minutes to reduce.
- Once the sauce is where you want it add the chicken to the pot and heat through for about 15 minutes
- Serve with cotija cheese, cilantro and diced white onions (optional diced avocado and crema)
Chicken Tinga Tacos - the only chicken tinga tacos recipe you will ever need! Spicy, saucy, simple, and so fresh. Recipe is posted with permission from The Minimalist Kitchen (affiliate link) cookbook (although I've taken the liberty of adding "The Best" as a necessary recipe title prefix). Tinga can be made with all kinds of meat like chicken (pollo), beef (res) or pork (puerco) in a spicy, smoky sauce made with tomatoes, chiles Chipotle in adobo and lots of onions. Chipotles are jalapeno chiles that are picked when fully ripe and red.
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