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.
SPICY SHREDDED CHICKEN TINGA
This spicy and sweet shredded chicken can be used in many different Mexican dishes. I love it on crunchy tostadas. This is a great recipe to make ahead and freeze for a quick dinner option during the week. Level of spiciness will depend on the salsa brand you use. You can use straight chipotle peppers from the can, but be prepared for blazing hotness! If you can't blend the mixture, that's OK; just chop everything up very small, it will break down a little more once you cook it. Serve on tortillas or chips. Garnish with lettuce, tomato, onion, sour cream, or guacamole.
Provided by Twin6878
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a saucepan of lightly-salted water to a boil. Reduce heat to medium-low. Cook chicken in simmering water until until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and tear into shreds using 2 forks.
- Blend stewed tomatoes, chipotle salsa, and apple cider vinegar in a blender until smooth.
- Combine shredded chicken, blended sauce, and onion in a saucepan over medium-low heat. Cook at a simmer until the onions are translucent, about 10 minutes. Season with salt and pepper.
Nutrition Facts : Calories 91.9 calories, Carbohydrate 8 g, Cholesterol 29.3 mg, Fat 1.3 g, Fiber 1.6 g, Protein 12.4 g, SaturatedFat 0.4 g, Sodium 432.2 mg, Sugar 4.1 g
AUTHENTIC MEXICAN TINGA DE POLLO (CHICKEN CHIPOTLE IN TOMATO SAUCE)
This is an Authentic Mexican Chicken Tinga- Tinga De Pollo, a dish made with shredded chicken in a delicious tomato sauce and chile Chipotle in Adobo sauce.
Provided by The Bossy Kitchen
Categories Meat and Poultry
Time 1h
Number Of Ingredients 11
Steps:
- Bring a pot of salty water to a boil and add the chicken breast to cook. Let the chicken simmer until it is cooked through.
- Make sure you skim the foam that forms on top of the water as it starts boiling.
- While the chicken is cooking, place the tomatoes in a medium saucepan, cover with water, bring to a simmer over medium-high heat and cook for 8 to 10 minutes, or until the tomatoes are soft and mushy but not falling apart.
- Slice the onions thinly. Heat the oil in a large pan(skillet) and add the onion. Cook the onion until soft and translucent for about 5-6 minutes.
- In a blender, throw the tomatoes, garlic, salt, pepper, and 2-3 chipotle chiles from the can. Be careful with the chiles. The original Mexican recipe calls for the entire can of Chipotle, but I found it to be too powerful and spicy for us, so I added fewer chiles in the blender.
- After blending the ingredients, taste the salsa for salt and pepper and adjust the amount of salt and pepper.
- Pour the salsa over onions. Add oregano, marjoram, thyme, and pepper. (Be careful as the sauce will steam and bubble).
- Simmer the sauce, occasionally stirring, until the sauce deepens in color, becomes darker and less soupy, about 7-8 minutes.
- Take the chicken out of the broth, and with two forks, shred the meat.
- Add it to the sauce and mix well to incorporate the chicken.
- Let it simmer for only a minute and serve over rice or on warm tortillas.
- Bon Appetite!
Nutrition Facts : Calories 266 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 26 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 606 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
SHREDDED CHICKEN FOR TOSTADAS (TINGA)
Make and share this Shredded Chicken for Tostadas (Tinga) recipe from Food.com.
Provided by mariposa13
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken breasts in large pot and add water to cover. Add salt.
- Turn water up to boiling and let simmer until chicken is cooked through.
- Once chicken is cooked, remove from pan and shred. Set aside.
- Heat med-large skillet with oil. Add halved tomatoes and cook about 5-10 minutes.
- Remove tomatoes from skillet and place in blender. Add chipotles to blender with tomatoes (for mild taste only use 1-2 chipotles, add more for more heat).
- Add 1 cup water to blender and about 1 tsp salt. Blend and set aside.
- Place sliced onion in skillet. Cook about 5 minutes. Add salsa to skillet; mix well.
- Mix chicken and salsa together and serve warm on tostadas.
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