Tinga is a classic in Mexico.
The base of the recipe is the shredded chicken, which you can find in my earlier post on shredded chicken (in Dutch).
The rest is quick and easy, which makes this recipe especially suitable when you want to feed a lot of people, for instance at a party. I made it for my housewarming party.
You can make it spicy by adding chipotle chilies or chipotle sauce.
To serve, add Mexican rice or use the tinga as a filling for tacos or tostadas.
Chicken Tinga (Tinga de Pollo)
Servings 4 servings
Ingredients
- 200 g Spanish chorizo
- 1 pc Onion
- 1 clove Garlic, finely chopped
- 4-5 pcs Tomatoes (about 500 g)
- 3 pcs Chicken breast (cooked and shredded)
- Chipotle chilies Optional
Instructions
- Slice the chorizo and set aside.
- Slice the onion into thin strips and dice the tomatoes.
- Add the chorizo to a hot frying pan and fry over medium heat, stirring constantly, to release all the fat.
- When the chorizo is almost done, add the onion and garlic, mix and fry for another 5 minutes.
- Add the tomatoes and cook for 10 minutes over medium heat, or until the tomatoes are soft.
- Add the shredded chicken and season with salt. Cook for another 5 minutes so the flavours come together. For some heat, add chipotle sauce or chipotle chilies.
