Shredded Spicy Chicken Tostadas (Tinga)
Recipe courtesy of Marcela Valladolid
Originating in Puebla, Mexico, chicken tinga (pronounced teen-GA) is a versatile dish of shredded chicken and onions in a tomato and chili chipotle sauce. It's quick and easy to make and definitely the comfort food we all crave.
The literal translation for Tinga de Pollo is "scolding of the chicken" or the "quarrel of the chicken". It does make sense though when you look up the culinary meaning of Tinga. Tinga is a Mexican culinary term that implies torn or pieces of meat. In the case of Tinga de Pollo, it is shredded chicken stewed in a tomato based, somewhat spicy sauce. This is a very common technique for preparing meats for chalupas, tacos, enchiladas and other Mexican dishes.
Tinga is great for a tostada buffet, where guests can create their own mountain of goodness. Sprinkle this juicy shredded chicken that is marinated in a spicy sauce on a tostada with your choice of toppings. Serve with refried beans, shredded iceberg lettuce, queso fresco or cotija, crumbled, Mexican avocado slices, and lime wedges. Chicken Tinga can also be served over rice.
See below for ways to make tacos, enchiladas, quesadillas, and burritos from tinga.
Chicken:
1 pound boneless skinless chicken breasts
1 tablespoon whole peppercorns
1 tablespoon salt
2 cloves garlic
1/4 medium white onion
1 bay leaf
Garnishes
queso fresco, or feta cheese
fresh cilantro leaves
sour cream
diced avocado
lime wedges
sliced radishes
Tinga:
4 ounces raw pork chorizo [some recipes leave this out]
1/2 large white onion, chopped
1 clove garlic, minced
3 tomatoes (about 1 pound), boiled 30 seconds, peeled and seeded
1 cup chopped tomatillos (husked and rinsed first)
2 tablespoons pureed chipotle
1 1/2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
1/2 [1] teaspoon crumbled dried Mexican oregano
1 sprig fresh marjoram [?not a Mexican herb - most recipes do not use]
1 sprig fresh thyme [?not a Mexican herb - most recipes do not use]
[pinch cumin powder]
10 store-bought tostadas [see instructions for homemade tostada shells]
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 making the tinga. 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 [with garnishes]
Servings 8 - 10
Other Ideas for using Tinga
Chicken Tinga Burritos: Stuff a large flour tortilla with rice, refried beans, tinga, pico de gallo, and your choice of cheese. Serve with sour cream and guacamole.
Chicken Tinga Tacos: Warm corn or flour tortillas in a skillet or over a gas flame. Fill with chicken tinga, sliced avocados, lettuce, and your favorite toppings.
Quesadillas: Spread tinga and meltable cheese between flour tortillas to make elevated quesadillas. Cook until golden on each side. Slice it into triangles and serve with guacamole.
