Chicken Tinga
June 26, 2016
By Wendy Atwell
Everybody in our family loves Urban Taco’s chicken tinga. This comes close…
For Tinga:
Tortillas or lettuce leaves for wraps
Sliced avocados
Mexican crema
Preheat oven to 450 degrees. Season chicken with salt and pepper (or your favorite seasoning) and place in roasting dish with a 1/2″ of water in the bottom. Roast for 40-50 minutes. A good way to test is to see if the drumstick is moveable. It will jiggle when it’s done. Let cool and then remove meat from chicken and shred the meat. Put the roasted chicken juices and bones in a pot of water and bring to a boil so this liquid can be added to the tinga.
Saute onions in olive oil until translucent. While they are cooking on low, add the tomatoes and garlic to a blender and blend until smooth. Turn up heat on onions (without letting them burn) and add the blended mixture. Cook it down for about 4-5 minutes and then stir in the chicken. Add the chipotle paste or adobo to taste. Stir in 1/2 t. salt and 1 to 1 1/4 c. chicken broth so that the chicken tinga is just the right moisture to put in a tortilla or a lettuce leaf. Serve with Mexican crema, sliced jalapenos and a slice of avocado.
For Tinga:
1 chicken, roasted
2 pints cherry tomatoes (or any size–I use the cherry ones for their flavor)
1 onion, chopped
2 cloves peeled garlic
4 T. chipotle paste (or chipotles in adobo, stemmed and seeded)
1 c. or more of chicken broth
1/2 t. salt
For serving:2 pints cherry tomatoes (or any size–I use the cherry ones for their flavor)
1 onion, chopped
2 cloves peeled garlic
4 T. chipotle paste (or chipotles in adobo, stemmed and seeded)
1 c. or more of chicken broth
1/2 t. salt
Tortillas or lettuce leaves for wraps
Sliced avocados
Mexican crema
Preheat oven to 450 degrees. Season chicken with salt and pepper (or your favorite seasoning) and place in roasting dish with a 1/2″ of water in the bottom. Roast for 40-50 minutes. A good way to test is to see if the drumstick is moveable. It will jiggle when it’s done. Let cool and then remove meat from chicken and shred the meat. Put the roasted chicken juices and bones in a pot of water and bring to a boil so this liquid can be added to the tinga.
Saute onions in olive oil until translucent. While they are cooking on low, add the tomatoes and garlic to a blender and blend until smooth. Turn up heat on onions (without letting them burn) and add the blended mixture. Cook it down for about 4-5 minutes and then stir in the chicken. Add the chipotle paste or adobo to taste. Stir in 1/2 t. salt and 1 to 1 1/4 c. chicken broth so that the chicken tinga is just the right moisture to put in a tortilla or a lettuce leaf. Serve with Mexican crema, sliced jalapenos and a slice of avocado.