|2 servings||calories per servings 490||protein serving 34 g||carbs per serving 56 g||total fat per serving 16 g|
Tinga is a classic Mexican recipe that involves bathing shredded chicken in a spicy, thick sauce made smoky and flavorful with chipotle chiles and fresh garlic. Whether in markets or the streets, tacos are commonly sold in trios; we invite you to follow suit, topping each with cool sour cream or cilantro as you please.
|Nutrition Facts||/ Per Serving|
|Total Fat||16 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||56 g|
|Dietary Fiber||11 g|
Prepare your mise en place: Peel and finely chop onion; measure 1 cup for the sauce, and reserve the rest in a small bowl for garnish. Peel and mince garlic. Chop tomatoes, removing seeds if desired. Remove husks from tomatillos, and rinse them. Chop tomatillos finely. Pick and chop cilantro leaves. Remove chipotle pepper from adobo sauce; reserve sauce. Finely chop chipotle.
In a medium saucepan, combine chicken, bouillon cube, and 3 cups water. Place over medium-high heat. When water comes to a boil, cover, reduce heat to low, and cook until chicken is no longer pink in the middle, 8-10 minutes. Remove from heat. Uncover pot, and let the chicken cool slightly in the broth.
While chicken is cooking, make the sauce: In a large skillet over medium-high heat, heat 1 teaspoon cooking oil. Add 1 cup onion and sauté until softened, about 3 minutes. Add tomatoes, tomatillos, garlic, chipotle and 2 teaspoons adobo sauce(please note, using all of the chili and adobo sauce will yield a spicy dish, use half or less if you prefer a milder flavor), oregano and thyme. Reduce heat to medium-low, and simmer, uncovered, 10–15 minutes.
Remove chicken from the broth, and reserve 2 cups broth. Use a fork to shred chicken (or chop into small pieces).
Add chicken and reserved 2 cups broth to sauce skillet. Cook until most of the liquid has evaporated and sauce reaches desired consistency, about 5 minutes. Taste and adjust seasoning as desired with kosher salt.
Warm tortillas as desired: Heat in a skillet, or wrap tortillas in a damp paper towel and microwave for 30 seconds, or until warm to the touch.
Fill each tortilla with chicken and sauce. Top with reserved onions, cilantro and sour cream. Serve immediately.
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...