Tinga is a really simple and delicious Mexican dish that makes a wonderful appetizer or light meal. I first sampled this amazing treat at playgroup. The spices and smokiness of the chipotle combined with the tomato and chicken sauce served on top of a crisp tostada completely snared my palette. I was so taken that I raved about it to my friend Cecilia who is from Chihuahua, Mexico. So, you can imagine how thrilled I was when she showed up in my kitchen today with a can of Chipotle sauce, a bag of tostadas and the recipe for Tinga. Next time I make Tingas, I might try playing around and adding a bit of garlic, a bit of cumin, and perhaps garnish with cilantro and avocado. But today I exerted much self-control and followed Cecilia’s recipe exactly. It turned out really good, just as I remember my friend Alma’s Tinga from playgroup. So, I share with you today this recipe.
Cecilia’s Tinga de Pollo
Extra Virgin Olive Oil
2 medium onions, diced
4 tomatoes, Peeled, Seeded and Diced
1 (7.76oz – 220g) can Chipotle Sauce
1 roasted chicken breast, shredded
Heat olive oil in large skillet and sauté the onion until they begin to look translucent. Add diced tomatoes and cook until they become soft. Stir occasionally, crushing the tomatoes against skillet with a wooden spoon.
Add the chipotle sauce and shredded roasted chicken breast, cook for about 5 minutes. Serve on top of tostadas and garnish with shredded lettuce and sour cream. I followed Cecilia’s recommendation and dissolved the sour cream with a little milk and seasoned with garlic salt.