Notes: I love Mexican food and this Chicken Tinga recipe looked good to me! It wasn’t hard deciding to have a Mexican theme for this May’s Facebook Live cooking class given that we will be cooking on May 5th… Cinco de Mayo. So, we’ll be celebrating Cinco de Mayo as we enjoy our Chick Tinga Tacos. Chicken Tinga can also be used to make tostadas, burritos, chimichangas or nachos. Wait, did say I love Mexican food?!
- 4 Medium chicken breasts, poached or roasted
- 3 Cups shredded chicken
- 2 Large onions, diced
- 5 Medium tomatoes, chopped
- 3 Chipotle chiles in Adobo
- 3 Cloves garlic
- Salt and pepper to taste
- 5 Tablespoons olive oil
If Poaching Chicken…
Place the chicken breasts in a large pot and cover with water, add salt and bring to a boil. Turn down the heat to low and let the chicken simmer for 10 to 15 minutes depending upon the size of the breasts. If you plan to use the stock, skim off the fat as the chicken simmers. Remove the pot from the heat and let the chicken chicken rest in the stock for 5 minutes and then remove from the liquid to cool.
To Make the Sauce…
Heat the oil in a large pan and add the onions. Cook the onions until they are soft and translucent, about 5 minutes.
While the onions are cooking put the tomatoes, garlic, chilies, salt, and pepper into the blender and process (if you prefer spicy food feel free to add another chili pepper). Taste the sauce and adjust the seasoning if necessary. Pour the sauce (salsa) over the cooked onions and simmer on low for 10 minutes.
Add the shredded chicken and simmer for another 5 minutes. For tacos, serve with a warm taco, cream, cheese, over rice, or with other toppings.