Well, if you do, tinga is something you should add to your repertoire. Made with only a handful of ingredients, tinga derives most of its flavor from chipotles in adobo sauce, which offer both smoke and heat. Traditionally, the dish begin by boiling a chicken, then pulling and shredding the meat from the carcass. Once the meat is off the bone, it stews with onions, chipotles, tomatoes and chicken stock. Chopped fresh cilantro finishes the dish. I first tasted tinga in tostada form layered with crispy corn tortillas, shredded lettuce and crumbled cotija cheese, and while I love tostadas, I prefer eating tinga this way: wrapped in warm, soft flour tortillas — I know, I’m a wimp — topped with grated cheddar cheese, diced white onion, a dollop of sour cream and a squeeze of lime. The heat of tinga precludes the need for salsa, though some sort of fresh, crisp, minimally spiced tomatillo or cucumber salsa would be really nice. As noted, tinga can be used in tacos and tostadas but it’s also delicious in burritos or quesadillas, and while I’ve never made them, I suspect it would work well in enchiladas, too. Tinga starts by boiling a chicken: Meanwhile, you sauté an onion: Then add half a can or a heaping quarter cup of chipotles in adobo: Into the sauce go crushed tomatoes and chicken stock, and when the chicken has cooked and cooled, you shred it and add it to the sauce: Stir it around: Add cilantro: And that’s all there is to tinga: You can use tinga in tacos, burritos, tostadas, enchiladas, etc.: Making chicken stock with carcass and onion scraps: No reviews
