If you're looking for a delicious and easy way to spice up your taco night, you have to try Chicken Tinga! This is a traditional dish from Puebla, a state in Mexico that is famous for its history and cuisine. Did you know that Puebla was the site of the Cinco de Mayo battle, where the Mexican army defeated the French invaders? This is one of the few victories that Mexico had against the French, and it's not really celebrated much in Mexico, but we love to honor it here in America.
Chicken Tinga is a kind of stew that is made with shredded chicken, caramelized onions, and chipotle peppers in a tomato sauce. The chipotle peppers give it a smoky and spicy flavor that is irresistible. You can cook it until the sauce is thick and then use it as a filling for tacos or tostadas. Just add some fresh avocado slices and cilantro on top and you have a mouthwatering meal that everyone will enjoy. Trust me, once you try this dish, you'll want to make it again and again!
Ingredients:
Vegetable oil to coat the pan
1 large white onion, sliced a little less than ½ thick
1 lb boneless skinless chicken thighs, cut into half-inch pieces
4 garlic cloves, peeled and finely chopped
1 tbs vinegar or white wine
1-15 -ounce can diced tomatoes (preferably fire-roasted) (as is or pureed)
3 to 4 chipotle chiles in adobo, diced, plus some of their liquid
1 tsp oregano
12 warm tortillas
Toppings:
1 avocado
3/4 cup Mexican queso fresco
Cilantro
1/4 Red Onion, thinly sliced
Directions:
In a large skillet over medium-high heat add enough oil to skim cover the bottom. When hot add the onion and saute till soft and starting to brown, about 5 min.
Add the chicken, and nestle down to the bottom so it is touching the bottom of the pan. Cook till the chicken starts to brown, about 4-5 min. Add the garlic and cook for 1 min. Add a splash of wine or vinegar to deglas the pan.
In a blender or food processor, process the tomatoes to a very coarse puree then add to the browned chicken in the skillet and bring to a simmer. You can also skip the blending if you like the chuncks of tomato.
Add the chiles and oregano then reduce the heat to medium-low and simmer until the chicken is tender and the mixture is thick, about 5 min. Taste and season with salt.
Serving:
Serve your chicken tinga on warm tortillas with slices of avocado, red onion, a sprinkling of fresh cheese and a few cilantro leaves.
Feel free to add jalapeno's or other toppings but they are not needed. Simple is often the best.
Notes:
Servings = 4
Original recipe - Rick BaylessChicken Tinga Tacos - Rick Bayless
This is also a great recipe for feeding a large group because it can be prepared ahead of time and put in a crockpot to keep warm.