|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|
MISE EN PLACE
• Peel and finely chop onion.
• Peel and mince garlic.
• Chop tomatoes.
• Under cold running water, remove and discard tomatillo husks. Chop tomatillos finely.
• Pick and chop cilantro leaves.
• Remove chipotle from adobo sauce, reserving sauce. Finely chop chipotle.
• Place a sauce pot over medium-high heat. Add chicken, bouillon cubes and 6 cups water.
• When liquid boils, cover pot, and reduce heat to low. Simmer until chicken is opaque throughout, 10-12 minutes.
• Remove from heat. Uncover pot, and let chicken cool slightly in broth.
While chicken cooks:
• Place a large skillet over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, add 2 cups onion. Cook, stirring, until onion is softened, about 3 minutes.
• Add tomato, tomatillo, garlic, chipotle, 1 tablespoon adobo sauce (using all of the chipotle and sauce will yield a spicy dish; use less if you prefer), oregano and thyme. Reduce heat to medium-low. Simmer, uncovered, 10-15 minutes.
• Reserve 3 cups broth.
• Transfer chicken to a cutting board. Shred or chop chicken into bite-size pieces.
• Add chicken and 2 cups reserved broth to sauce. 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 tortillas in a dry skillet.
• Alternatively, wrap tortillas in a damp paper towel. Microwave 30 seconds, or until warm to the touch.
• Divide tortillas between 2 plates.
• Fill each tortilla with chicken and sauce. Top with remaining onion, cilantro and sour cream. Enjoy!
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...