CHICKEN TINGA RECIPE
This Chicken Tinga recipe is less elaborate than the one you will find elsewhere. This is the most popular version of Chicken Tinga all over Mexico, with the right ingredients and amazingly tasty. Tinga can also be made with pork or beef, and chipotle peppers. Come and see the tutorial-recipe!
Provided by Mely Martínez
Categories Chicken
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 4 oz, Calories 185 kcal, Carbohydrate 5 g, Protein 11 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 42 mg, Sodium 128 mg, Fiber 1 g, Sugar 2 g
CHICKEN TINGA RECIPE
Chicken Tinga [teen - GA], a shredded chicken taco or tostada filling prepared with sliced onions and a tomato chipotle sauce is a full-flavored crowd pleaser. It has a smoky flavor with just enough heat from the chipotle.
Provided by Douglas Cullen
Categories Main Dish
Time 1h10m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 /2 cup, Calories 109 kcal, Carbohydrate 4 g, Protein 14 g, Fat 4 g, Sodium 225 mg, Sugar 2 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 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.
TINGA DE POLLO (CHICKEN WITH CHIPOTLE AND ONIONS)
Guadalupe Moreno runs Mi Morena, a tacos de guisado business in the Bay Area, where a number of saucy fillings and toppings are used to mix and match tacos to order. She shared her recipe for tinga de pollo with Leticia Landa and Caleb Zigas for their cookbook "We Are La Cocina." Ms. Moreno's tinga de pollo works perfectly in tacos and also on top of crisp tostadas with lettuce and salsa, inside quesadillas or as a tamal filling. It's a great way to use up any leftover cooked chicken (just skip straight to step 2), whether pulled from a roast or poached bird, or grocery-store rotisserie.
Provided by Tejal Rao
Categories project, main course
Time 1h
Yield 4 servings (about 3 cups)
Number Of Ingredients 10
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.
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.
MEXICAN TINGA
This is an authentic Mexican favorite! Shredded chicken and onions simmered in a thick chipotle sauce served on crunchy tostadas.
Provided by Fredda O.
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 402.4 calories, Carbohydrate 20.5 g, Cholesterol 91.4 mg, Fat 20 g, Fiber 2.3 g, Protein 33.6 g, SaturatedFat 5.7 g, Sodium 395.5 mg, Sugar 2.7 g
CHIPOTLE CHICKEN TINGA
Serve this chilli chicken with our tomato salsa, tortilla chips, guacamole and coriander for an easy midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 12
Steps:
- Heat the oil in a large non-stick flameproof casserole dish or saucepan. Fry the onions with a pinch of salt for 10 mins, or until softened. Add the garlic and fry for 1 min more. Tip in the chipotle paste, tomatoes and sugar with half a can of water. Sit the chicken thighs in the sauce. Bring to a low simmer and cook, covered, for 20-25 mins, stirring often, until the liquid has reduced slightly and the chicken is cooked through.
- Using two forks, shred the chicken and stir it back through the sauce. Season to taste. If the sauce is too thin, return to the heat and simmer for 5 mins until the sauce has reduced more. To freeze, leave to cool completely and transfer to large freezerproof bags.
- To make the salsa, combine the red onion, tomatoes, lime zest and juice, coriander leaves and stalks. Season to taste. Serve the chicken with the tomato salsa, tortilla chips, guacamole and a scattering of coriander leaves.
Nutrition Facts : Calories 280 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.2 milligram of sodium
TINGA
The heat can be adjusted to your own taste by adding or cutting down on the chipotle peppers. It works well for a buffet, and is even more flavorful the next day.
Provided by itsnevrenough
Categories Chicken Breast
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
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.
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
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