Chicken Tinga, a classic 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.Tinga is served throughout Mexico. There is also a beef version. This recipe is so good that you may want to make a double batch to keep in the freezer.
2 chicken breast or 8 chicken thighs
3 roma tomatoes (or whatever you have on hand)
1 tsp tomato paste
1 white onion
2 cloves garlic
3 tsp canned chipotle adobo (optional)
1 tbsp canola oil
1 litre water
80+ gr salt, to salt (to salt the water to cook your chicken in, plus more to taste to taste
In a medium saucepan (pot), boil water and approx 80 gr of salt. Once boiling, add chicken and cook to done (10 - 15 minutes).
While chicken is cooking, finely chop the garlic and cut tomatoes and onions in thin slices.
Check if the chicken is done by cutting into the largest piece. Once done, remove from pot and place in a large bowl to cool down. Reserve 1 cup of cooking water.
In a blender, magic bullet or with a hand blender, blend the tomatoes, garlic, tomato paste, 1/4 of the onion, 1 cup of cooking water and chipotle adobo if you are using it.
Once the chicken is cool enough to handle, using two forks, pull the chicken.
Place a sauté pan on high heat, once hot, add canola oil and the rest of the onion and stir. Lower heat to medium, add the sauce and cook for about 5 minutes.
Lower heat to low, add the pulled chicken and cook for 2 minutes.
Taste, and add salt if desired.
Your chicken tinga is ready!