Tinga is a mexican dish of stewed meat with a smoky tomato sauce. While it can be served as a tostada, it is my go to taco filling! A coworker introduced Tinga to me several years ago and it has become a staple in my family.
I am not usually a fan of super smoky flavors but the chipotle in adobo sauce adds just the right amount of smokiness. The chilies can be very spicy so I suggest tasting the finished product with just the adobo sauce before adding the additional diced chilies that the recipe calls for. Two diced chilies has proved the perfect amount of spice for my palate but everyone is different. If spice REALLY isn’t your thing just omit the adobo and chilies all together! The queso fresco and sliced avocado add a cooling element for those of us who choose to add the spicy stuff.
In the debate of flour vs corn tortillas… corn wins for me every time. No judgement if you choose flour tortillas. As I said earlier Tinga is great as a tostado..it is just very versatile. I often make this for meal prep alongside beans or in salad.
Gather ingredients. Roughly slice 1/2 onion. Finely dice two of the chipotles from the canned chipotle in adobo sauce
In a large pan over medium high heat combine chicken thighs, onion, a few sprigs of fresh cilantro, garlic, adobo sauce, oregano, chili powder, paprika and salt.
Once sauce has come to a boil reduce heat to low and simmer for 45 minutes and chicken is fork tender.
Remove chicken from pan reserving sauce for later use.
Shred chicken, combine with 1/2 cup reserved sauce and diced chipotle peppers.
Warm tortillas and add chicken. Garnish with sliced avocado, crumbled queso fresco, chopped cilantro, and serve with a slice of lime.
Ingredients
Directions
Gather ingredients. Roughly slice 1/2 onion. Finely dice two of the chipotles from the canned chipotle in adobo sauce
In a large pan over medium high heat combine chicken thighs, onion, a few sprigs of fresh cilantro, garlic, adobo sauce, oregano, chili powder, paprika and salt.
Once sauce has come to a boil reduce heat to low and simmer for 45 minutes and chicken is fork tender.
Remove chicken from pan reserving sauce for later use.
Shred chicken, combine with 1/2 cup reserved sauce and diced chipotle peppers.
Warm tortillas and add chicken. Garnish with sliced avocado, crumbled queso fresco, chopped cilantro, and serve with a slice of lime.
