Tinga & Mexican Rice
Tinga is a dish that has been served in Mexico for many years. I first tried it about 15 years ago and it became one of my most favorites of all. Not only is it versatile it’s easy, cheap and so delicious. There are several ways to make it, but being someone that likes my food picosa (hot or spicy) I like to make mine with Chipotles. As you will see in the recipe you can leave them out, add jalapenos, or other chiles.
This is what I made for supper last night so I thought I would add it to my blog this morning.
Once again if you try this please let me know how it turned out, if you liked it, and send pics of yours if you like to firstname.lastname@example.org.
Servings: makes 6-8 1/2 cup servings
- 1/4 cup of oil
- 2 tsp. salt
- 2 lg. cloves of garlic
- 1 med. onion
- 2-3 Roma tomatoes
- 1 can of La Costena Chipotles (substitute with 2-3 jalapenos)
- 4-6 lg. chicken thighs (substitute with chicken breast)
- 1 package of Ole tostadas (substitute with La Bandera corn tortillas)
- Cook chicken in large pot adding garlic, bring to a boil, reduce to medium heat cooking approximately 1 hour.
- While chicken is cooking slice onions, tomatoes, and chipotles.
- When chicken is done drain thru colander and to save stock have bowl sitting under colander to catch stock.
- Let chicken cool to de-bone, once cooled de-bone and pull chicken into strips.
- While chicken is cooling add oil to same pot adding onions & tomatoes sautéing until tender, add chipotles also stirring until tender.
- Add chicken, add salt and stir chicken well making sure it’s all covered with chipotles and chipotle sauce.
- Cook to a boil then reduce heat to medium cooking an additional 10 minutes.
Serve with Mexican Red Rice, top tostadas with Tinga adding sour cream to taste.