Best 5 How To Cook Tinga Recipes

CHICKEN TINGA RECIPE

Steps:

• Heat oil in a large frying pan over medium heat and add the sliced onion. Stir-fry for 3 minutes and stir in the garlic. Cook for another 2 minutes until fragrant.
• Mix in the chopped tomato and parsley, lower the heat, stir and let cook until tomatoes start releasing its juices. This step will take about 6-7 minutes. If your tomatoes aren't juicy enough add a couple of tablespoons of water.
• Finally, add the chicken and chopped chipotle pepper. Simmer for about 8 more minutes until all the flavors had blended. Season with salt and pepper.
• To serve, garnish with chopped parsley. You can serve it as a main dish with rice and a salad or as a topping for tostadas, sopes or for empanada filling. If you have leftovers this dish freezes well for about a month.

CHICKEN TINGA RECIPE

Steps:

• SHREDDED CHICKEN
• In a large saucepan cover the chicken with an inch of water.
• Bring water to a boil. Reduce heat to low and simmer for 20 minutes.
• Remove chicken from the cooking water. Save the broth.
• Allow chicken to cool to the touch.
• Finely shred the chicken. Cut the chicken into 1" pieces then pull apart wth your fingers.
• CHIPOTLE TOMATO SAUCE
• Clean, seed and chop the tomatoes.
• Add tomatoes to you blender.
• Add 2 tablespoons canned chipotle to blender. Use 3 tablespoons of chipotle if you prefer it spicier.
• Add 1 clove of garlic, 1 teaspoon Mexican oregano to blender jar, 1/4 teaspoon black pepper to blender.
• Then add 1 cup of the reserved chicken broth.
• Blend until smooth. About 1 minute.
• PREPARATION
• Thinly slice 1 large white onion. Yields approximately 1 1/2 cups.
• Slice 2 cloves of garlic.
• Preheat a large frying pan over medium-low heat and add 3 tablespoons of cooking oil.
• Add the sliced onions to the pan. Cook until the onion starts to become translucent about 4 minutes. Do not allow the onion to brown.
• Add the sliced garlic to the pan cook for 1 more minute.
• Turn the heat to medium and slowly pour the sauce into the pan with the onions and garlic.
• Cook for 5 minutes. The sauce will start to reduce.
• Turn the heat to low
• Add the shredded chicken to the pan and mix well with the sauce.
• Cover the pan and allow to simmer for 20 minutes. During this time the sauce will reduce even more and coat the chicken and onion.
• Salt to taste.
• Serve as a taco or tostada filling.

TINGA

Steps:

• Put the chicken into a large pot with 1/4 c sliced onion, garlic and enough water to cover. Bring to a boil and cook until the chicken is no longer pink, about 25 minutes.
• Remove chicken, cool, and shred meat. If using bone-in chicken, discard skin and bones.
• Heat oil in a large skillet over medium heat. Add remaining onion slices, and fry until transparent.
• If using fresh tomatoes, place them in a pan of boiling water (can use water used to boil chicken) and boil until they split open.
• Place the tomatoes, chipotle peppers (use 3-4 for a little heat, up to the whole can according to your taste), and boullion into a blender or food processor. Process until smooth.
• Pour into a large pan and add the shredded chicken and cooked onions. Heat through.
• To serve, spread a layer of sour cream on a tostada, top with the chicken and shredded lettuce.

MEXICAN TINGA

Steps:

• Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.
• To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.

TINGA DE POLLO (CHICKEN WITH CHIPOTLE AND ONIONS)

Steps:

• Cook the chicken: Combine the chicken, onion, celery and carrots in a large saucepan and add 4 cups cold water. Add more water if needed to cover the solids. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook until the chicken is very tender and falling off the bones, about 45 minutes.
• Transfer the chicken to a bowl. When cool enough to handle, discard the skin and bones, then pull the meat into very fine shreds. Strain the broth and reserve for Tamales de Pollo or another use.
• While the chicken cooks, make the sauce: Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. While the onion cooks, puree the tomatoes, chipotles and garlic in a blender until smooth. Add to the pan and bring to a boil. Reduce the heat to simmer. Cook, stirring occasionally, until the sauce thickens, 2 to 3 minutes.
• Add the chicken to the sauce and gently fold to evenly coat and heat through. Season to taste with salt and pepper and serve immediately or cool to room temperature to use a filling for Tamales de Pollo.