CHEF JOHN'S CHICKEN TINGA
When I'm at a taqueria, it's hard to decide between the chicken with green sauce or with red sauce. Here's my version of the red sauce. It's great on a crispy tortilla and topped with the usual suspects.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- 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. Simmer 30 minutes, stirring occasionally. Remove from heat.
- Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
- Pour broth through a strainer into a large bowl.
- Heat olive oil in the same pot over medium heat. Add diced onions and cook until beginning to soften, about 4 minutes. Transfer strained liquid to onions. Bring mixture to a boil over high heat; turn heat to medium-low; reduce broth by about half, 15 to 20 minutes.
- Transfer reserved boiled onions to a blender. Add chipotle peppers and the adobo sauce. Swirl a bit of water in the can and add to the blender. Add tomatoes. Cover blender with the lid. Pulse on and off until mixture is partially blended. Blend on medium speed until smooth, 1 or 2 minutes. Transfer to pot with broth and onions.
- Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.
- Tear chicken into bite-size pieces and add to the pot. Cook another 10 to 15 minutes. Transfer to a serving dish; garnish with crumbled cotija cheese and cilantro.
Nutrition Facts : Calories 482.5 calories, Carbohydrate 13.6 g, Cholesterol 136.5 mg, Fat 29.5 g, Fiber 3.3 g, Protein 38.8 g, SaturatedFat 7.8 g, Sodium 1915.2 mg, Sugar 6.1 g
SHREDDED SPICY CHICKEN TOSTADAS (TINGA)
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the chicken: Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a large heavy saucepan with 6 cups of water. Bring to a boil over high heat, and then reduce to a simmer over medium-low heat for 20 minutes. Turn the heat off and remove the chicken from the liquid. Reserve the broth for later use. Using 2 forks or clean hands, shred the chicken into a bowl and set aside.
- For the tinga: In a large heavy saute pan, cook the chorizo over medium heat until fully cooked, about 6 minutes. Add the onions and saute until translucent and fragrant, about 3 minutes. Add the garlic and saute for 1 minute. Add the tomatoes and cook for 1 minute. Add the tomatillos and cook for 1 minute. Add the chipotle, salt, pepper, Mexican oregano and the sprigs of marjoram and thyme. Add the shredded chicken. Continue cooking for another 3 minutes. Add between 1/2 cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce. Cook for 5 more minutes. Remove the marjoram and thyme sprigs.
- To assemble: Place 2 tablespoons of tinga on each tostada. Serve immediately.
CHICKEN TINGA
An authentic Mexican dish made with shredded chicken and onions simmered in a spicy chipotle sauce. It is typically served on crunchy tostadas and garnished with your choice of desired toppings, such as shredded lettuce, Mexican crema and avocado.
Provided by McCormick Kitchens
Categories Chicken
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook onions in hot oil in large skillet on medium heat until tender.
- Stir in Seasoning Mix, tomato sauce and water. Bring to boil. Stir in chicken. Reduce heat to low; simmer, uncovered, 10 minutes, stirring occasionally.
- Serve chicken on tostada shells with Mexican crema or sour cream and shredded lettuce, if desired.
Nutrition Facts : Calories 126.5, Fat 6.4, SaturatedFat 1.3, Cholesterol 32.8, Sodium 195.5, Carbohydrate 5.4, Fiber 1.1, Sugar 3, Protein 11.8
CHICKEN TINGA
Make and share this Chicken Tinga recipe from Food.com.
Provided by WhoFramedMSG
Categories Tex Mex
Time 1h20m
Yield 15 Tacos, 6-8 serving(s)
Number Of Ingredients 22
Steps:
- De-seed dried chilis and tear into small pieces.
- In large dutch oven add oil and turn to med heat.
- Add cumin seed and chilies.
- As soon as cumin starts to sputter add butter, allow to melt and add the rest of the spices stirring constantly.
- after 30-45 seconds add the onions and salt. this will stop the frying. allow the onions to soften and begin to pick up some color. make sure the spices are not burning
- add garlic. fry for 1 minute.
- Add tomato paste and fry for 2 minute.
- Scrape the bottom of the pan, add can of cherry tomatoes. I suggest using a potato masher from this point on to mash everything into a puree. Cook mixture until you can leave a space when you drag your masher on the bottom.
- Add broth and scrape bottom of pan. I actually suggest knorr homestyle concentrated stock.
- Add chicken. make sure its covered by liquid by adding water as needed.
- Once cooked, remove the chicken and allow to cool before hand pulling. Meanwhile increase heat to high and reduce the sauce by 1/3. Add chicken and chili powder.
- Once done add salsa, lime juice and sour cream.
- season to taste with salt and more lime juice.
Nutrition Facts : Calories 520.6, Fat 37.7, SaturatedFat 12.6, Cholesterol 149.6, Sodium 605.6, Carbohydrate 16.1, Fiber 4.5, Sugar 7, Protein 31.1
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