This Tinga recipe is less elaborate than the one I previously posted a few years ago. This is the most popular version of Tinga all over Mexico, with fewer ingredients but still very delectable. Tinga can also be made with pork or beef, but the key ingredient is always the chipotle peppers. One of the main uses of this dish is as a filling for empanadas, tacos and tlacoyos, and also as a topping for sopes and tostadas. Tinga is a dish from the state of Puebla, the state where that famous “5 de Mayo” battle took place in its capital with the same name back in 1862 when the Mexican army defeated the French armada. Additionally to Tinga, Puebla has some of the most renowned dishes in the country, like Mole Poblano and Chiles en Nogada, which were created in some of the many convents in this colonial town. Puebla’s gastronomy is extensive; they have a large variety of stews including pipián verde, pipián rojo, manchamanteles, adobos, huaxmole, Mole verde, just to mention a few. In addition, the candy industry in this state is highly regarded in the country since colonial times where candies were elaborated in convents, sugar mills, small artisanal shops run by families and still do nowadays. If you ever get the chance to visit Mexico, the city of Puebla is located just 1 1/2 hour driving distance from Mexico City, the trip is really worthwhile, you will fall in love with the feel of the city, the beautiful climate and their hospitable people. I lived there for a year and oh boy! It is just a gorgeous city to live in.SERVES 8
- 2 tablespoons vegetable oil
- 1 medium white onion, sliced
- 2 large garlic cloves, finely diced
- 3 cups tomato, diced
- 2 tablespoons parsley, chopped plus extra for garnish
- 2 chipotle peppers, chopped (canned)*
- 3 cups chicken, cooked and shredded**
- salt and pepper to taste.
* The amount of peppers can be adjusted to your liking.
** I used leftover rotisserie style chicken.
1. Heat oil in a large frying pan at medium heat and add the sliced onion. Stir fry for 3 minutes and stir in the garlic. Cook for another 2 minutes until fragrant.
2. Mix in the chopped tomato and parsley, lower the heat, stir and let cook until tomatoes start releasing its juices. This step will take about 6-7 minutes. If your tomatoes aren’t juicy enough add a couple of tablespoons of water.
3. Finally, add the chicken and chopped chipotle pepper. Simmer for about 8 more minutes until all the flavors had blended. Season with salt and pepper.
To serve, garnish with chopped parsley. You can serve it as a main dish with rice and a salad or as a topping for tostadas, sopes or for empanada filling. If you have leftovers this dish freezes well for about a month.