Chicken Tinga

Tinga is a classic mexican dish. This is my aunts version…..

Ingredients:

  • 2 Chicken Breast (skinless / boneless)
  • Chorizo about a pound
  • 1 large onion or more
  • 2-3 TBSP salted butter
  • Small canned Chipotle adobo sauce
  • Dried Oregano
  • Bay leaves
  • Salt

The process

  1. Add the salt, oregano, bay leaves and onion to the water and bring to a boil
  2. Boil the chicken over low heat in the love for 2 hours or more. Basically overcook it. Turn off and let it sit in water for a good spell
  3. Meanwhile
  4. Drop 2-3 tablespoons of butter into a sizable deep pan and turn to medium heat. Get it bubbling.
  5. Julienne an onion or onion and a half and drop in the butter
  6. Saute for a good long while until its soft
  7. Meanwhile…..
  8. Shred the chicken with a fork, it should be hard to take out of pot.
  9. Drop the shredded chicken into the buttery onion and cook over med to low heat for a good 10 min + (u cant overdo)
  10. If it feels dry (it will) add stock from the lovely chicken to get it moist, it should taste amazing. Dont be shy, you cant go wrong
  11. Meanwhile
  12. In a separate pan fry about 3/4 lb of chorizo
  13. When done frying, separate chorizo from fat (to a point, this is still a tbd, might need the fat) and mix into the chicken butter onion love
  14. Work for a bit
  15. Mix in 2-3 tbsp of the adobo sauce
  16. Simmer. and work the taste… you may need more adobo, or more stock or if it got too hot you will need tomato sauce to cut the heat

Serve on a tiny taco tortilla with crumpled mexican casero cheese, shredded cabbage and lime.

 

booom

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