Tinga (Mexican Dish) Recipe

Name: Tinga (Mexican Dish)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 2 cups cooked chicken or 2 cups cooked pork butt; 2 canned chipotle chiles in adobo (OR MORE); 1 small onion, coarsley chopped; tomatoes, drained or 1 large tomatoes, coarsley chopped; 2 garlic cloves; 1 chicken bouillon cube; 1 teaspoon salt; 5 -6 large onions, sliced into rings about 1/4 inch thick; 2 tablespoons vegetable oil; TO SERVE; sour cream; shredded iceberg lettuce; grated parmesan cheese (optional); tostadas

Servings: persons

2 2 cups cooked chicken or 2 cups cooked pork butt
2 canned chipotle chiles in adobo (OR MORE)
1 small onion, coarsley chopped
tomatoes, drained or 1 large tomatoes, coarsley chopped
2 garlic cloves
1 chicken bouillon cube
1 teaspoon salt
5 -6 large onions, sliced into rings about 1/4 inch thick
2 tablespoons vegetable oil
TO SERVE
sour cream
shredded iceberg lettuce
grated parmesan cheese (optional)
tostadas

1
In large sauce pan wilt the 5-6 sliced onions in the oil until very soft, but not brown.
2
About 10-15 minutes meanwhile in blender add as many chipotle chiles as you dare (when making it for my husband I add the whole can) and add lots of the adobo from the can as it adds tons of flavor but almost no heat.
3
To the chiles add the tomatoes, chopped onion, garlic, bullion, and salt blend until smooth.
4
Add puree to onions and cook about 5 minutes.
5
Add shredded meat (to make the shredded meat I boil a chuck roast, or pork roast for several hours in salted water until very tender and then shred-the chicken I just boil until cooked through and no longer pink, if cooked too long it will become mushy) stir entire mixture and cook until warmed through 1-2 minutes.
6
To eat take a tostada and spread with sour cream.
7
Sprinkle on some parmesan cheese if desired.
8
Add shredded lettuce and top with tinga mixture.
9
Bite!
10
Serve with several napkins on the side.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 2 cups cooked chicken or 2 cups cooked pork butt, 2 canned chipotle chiles in adobo (OR MORE), 1 small onion, coarsley chopped, tomatoes, drained or 1 large tomatoes, coarsley chopped, and more.

Yes, Tinga (Mexican Dish) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tinga (Mexican Dish)

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