Best 2 Spicy Shredded Chicken Tinga Recipes
Are you craving a flavorful and authentic Mexican dish that tantalizes your taste buds? Look no further than Spicy Shredded Chicken Tinga, a traditional recipe that has become a staple in Mexican cuisine. This appetizing dish is characterized by tender, juicy chicken that is infused with a medley of spices and simmered in a savory tomato-chipotle sauce. The result is a delightful harmony of flavors that will leave you craving more. Learn how to prepare this delectable dish in the comfort of your own kitchen with our step-by-step guide. Discover the secrets to creating the perfect Spicy Shredded Chicken Tinga that will be the star of your next fiesta or family gathering.
Check out the recipes below so you can choose the best recipe for yourself!
SHREDDED SPICY CHICKEN TOSTADAS (TINGA)
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the chicken: Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a large heavy saucepan with 6 cups of water. Bring to a boil over high heat, and then reduce to a simmer over medium-low heat for 20 minutes. Turn the heat off and remove the chicken from the liquid. Reserve the broth for later use. Using 2 forks or clean hands, shred the chicken into a bowl and set aside.
- For the tinga: In a large heavy saute pan, cook the chorizo over medium heat until fully cooked, about 6 minutes. Add the onions and saute until translucent and fragrant, about 3 minutes. Add the garlic and saute for 1 minute. Add the tomatoes and cook for 1 minute. Add the tomatillos and cook for 1 minute. Add the chipotle, salt, pepper, Mexican oregano and the sprigs of marjoram and thyme. Add the shredded chicken. Continue cooking for another 3 minutes. Add between 1/2 cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce. Cook for 5 more minutes. Remove the marjoram and thyme sprigs.
- To assemble: Place 2 tablespoons of tinga on each tostada. Serve immediately.
SPICY SHREDDED CHICKEN TINGA
This spicy and sweet shredded chicken can be used in many different Mexican dishes. I love it on crunchy tostadas. This is a great recipe to make ahead and freeze for a quick dinner option during the week. Level of spiciness will depend on the salsa brand you use. You can use straight chipotle peppers from the can, but be prepared for blazing hotness! If you can't blend the mixture, that's OK; just chop everything up very small, it will break down a little more once you cook it. Serve on tortillas or chips. Garnish with lettuce, tomato, onion, sour cream, or guacamole.
Provided by Twin6878
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a saucepan of lightly-salted water to a boil. Reduce heat to medium-low. Cook chicken in simmering water until until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and tear into shreds using 2 forks.
- Blend stewed tomatoes, chipotle salsa, and apple cider vinegar in a blender until smooth.
- Combine shredded chicken, blended sauce, and onion in a saucepan over medium-low heat. Cook at a simmer until the onions are translucent, about 10 minutes. Season with salt and pepper.
Nutrition Facts : Calories 91.9 calories, Carbohydrate 8 g, Cholesterol 29.3 mg, Fat 1.3 g, Fiber 1.6 g, Protein 12.4 g, SaturatedFat 0.4 g, Sodium 432.2 mg, Sugar 4.1 g
Tips:
- To make the chicken tinga more flavorful, marinate the chicken in the sauce for at least 30 minutes before cooking.
- If you don't have a slow cooker, you can make the chicken tinga in a Dutch oven over low heat for about 2 hours.
- Shred the chicken with two forks or a hand mixer for a more tender texture.
- Serve the chicken tinga with your favorite toppings, such as shredded cabbage, chopped cilantro, diced avocado, and Mexican crema.
- Leftover chicken tinga can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
Chicken tinga is a delicious and versatile Mexican dish that can be served with a variety of sides. It is a great recipe for busy weeknights or for a casual weekend meal. With its smoky chipotle peppers and tangy tomatillo sauce, chicken tinga is sure to be a hit with your family and friends.
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