Karen's Mexican Pulled Chicken Tinga - and how to make fabulous tacos!
TINGA is a Mexican Specialty with pulled chicken in a full- flavored Chipotle-Tomato Sauce. Moderately spicy and definitely smokey. See how to make the best tacos.
1 3/4poundschicken breasts on the bone2 large ones
1teaspoonextra virgin olive oil
1/8teaspoonchipotle powder
2pinches each salt & pepper
Tinga Sauce:
2teaspoonsextra virgin olive oil
1cuponionmedium, peeled, coarsely chopped
6mediumgarlic clovespeeled, left whole
1teaspoon Mexican oregano
1cuptomatoes in puree
2mediumchipotle peppers* (in adobe)from can
1tablespoonadobe sauce(from chipotle can)
1tablespoonpure maple syrup
1tablespoonapple cider vinegar I use organic Bragg variety
1cupchicken brothpreferably home made
1/4teaspoonsea saltor to taste
Instructions
Chicken:
Clean and dry chicken, add to a plate. Drizzle with one teaspoon evoo and rub all over with chipotle powder, salt & pepper.
Heat a dutch oven to medium-high heat, add 2 teaspoons extra virgin olive oil. Add chicken, skin side down and cook until golden, about 2 minutes, turn over with tongs and cook 2 minutes more - Remove to a plate.
Tinga Sauce:
Add onions and garlic to the fat left in the pan, cook stirring over moderate heat until they are golden, 4 minutes. Add oregano (crumble with your fingers), and stir a few seconds. Add chopped tomatoes in puree, chipotle peppers, adobe sauce, maple syrup & vinegar - stir well and simmer 3 minutes.
Add chicken broth and sea salt, bring to a simmer. Add the chicken breasts into the sauce, skin side up. Spoon some sauce over the chicken (will be partially submerged in the sauce.)When the sauce is simmering - cover and cook until the chicken has cooked through, and is firm to the touch (165 degrees is just right) about 35 minutes. (Check that the sauce is just simmering, not higher heat.)
Remove chicken to a clean plate to cool slightly. Puree the sauce using an emersion blender**
Shred Chicken
Remove skin, simply shred the chicken with a fork - place in a bowl with some Tinga Sauce it has cooked in. Discard all bones. You will use most of the remaining Tinga Sauce for the tacos. Yields: approximately 3 1/2 cups shredded chicken.
Let's Make Tacos! Ingredients:
10 corn tortillas, heated in a skillet with a little oil.Sauté 1 medium onion, sliced in evoo until cooked and slightly blackened. Sauté corn kernels from one ear in evoo until cooked and slightly blackened. Slice colorful radishes very thin - pickle them if you like. Slice half of a avocado thinly. Chop 3 tablespoons of cilantro or parsley. Crumble 1/2 cup Cotija cheese.
Taco Time:
Add a portion of pulled chicken on each tortilla - top with 2 teaspoons Tinga Sauce. Portion and add all vegetables, herbs and cheese. Fold and eat! Serve with some Tinga Sauce on the side.
Notes
*Chipotle Peppers (dried chipotles) are sold in cans in adobo sauce. I most supermarkets and Mexican markets. Please read ingredients, ad some contain high fructose corn syrup and wheat flour, which you do not want.)**Use an Immersion Blender (easiest, one pan cooking) - can also puree in a food processor to blender.This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: Main Course
CUISINE: Mexican
KEYWORDS: Best Mexican Tinga Sauce, Pulled Chicken Tinga
Nutrition Facts
Karen's Mexican Pulled Chicken Tinga - and how to make fabulous tacos!
Amount per Serving
Calories
145
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
41
mg
14
%
Sodium
219
mg
10
%
Potassium
250
mg
7
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
14
g
28
%
Vitamin A
100
IU
2
%
Vitamin C
4
mg
5
%
Calcium
28
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.