Tinga embodies existence. Succulent pieces of poultry in a zesty, mildly piquant tomato and chipotle mixture are extraordinarily delightful, and I’m hooked.
Lately, Mike discovered an unfamiliar yet genuinely authentic Mexican spot. Feeling a craving for burritos, we arranged an afternoon indulging in takeout and a late-summer outdoor meal. He had settled on a chicken tinga burrito, but I hesitated. I possess a tendency toward extreme indecision regarding food choices. I perpetually strive to select the optimal option.
Regardless, Mike placed his burrito order while I vacillated among ALL available options. His burrito materialised promptly, and I urged him to consume it immediately – as I desired a taste to inform my decision. A single bite sealed the deal. It was incredibly delectable. Generous portions of succulent chicken immersed in a tomato-based chipotle concoction. Abundant caramelised onions provided sweetness and smokiness, while diced potatoes contributed a touch of creaminess. I was convinced. Upon returning home, I was determined to replicate it immediately.
What exactly is tinga?
This dish is immensely popular, often served in tacos or atop a tostada accompanied by refried beans, lettuce, cheese, crema, and salsa. It offers a smoky essence, with a mere suggestion of spiciness. It’s exceptionally delightful; sometimes, I indulge in it solely as a stew, sans rice or tortillas. The most appealing aspect is its swift preparation, yielding flavours reminiscent of prolonged simmering.
Instructions for preparing tinga
Crafting tinga is incredibly simple
Combine the sauce. This step is straightforward; place the chipotle in adobo, tomatoes, garlic, oregano, and cumin into a blender and blend until smooth.
Caramelise the onions. Be patient as you cook them until they turn golden, soft, and emit an irresistible aroma.
Simmer the stew. Incorporate the sauce into the pan along with the chicken, bay leaves, and chicken stock, and simmer until flavors blend and everything tastes delightful.
Ingredients for chicken tinga
Poultry. Tinga typically employs chicken already cooked, facilitating rapid preparation. Utilise remnants of shredded rotisserie chicken, or prepare chicken specifically for tinga, then shred it. Alternatively, shred any leftover roasted chicken in your refrigerator. Personally, I prefer chicken thighs for their exceptional juiciness, but tinga is commonly tallyman login prepared with breast meat, so the choice is yours, depending on your preference.
Smoked jalapeños in adobo sauce. These are the secret to infusing tinga with immense flavour! Sold in small cans, chipotle in adobo offers a blend of ruby-red, salty-sweet, spicy, tangy, and smoky deliciousness. They serve as the foundation for numerous Mexican soups and marinades. You can easily locate them in most supermarkets.
Tomato. Tomatoes contribute a hint of tanginess and sweetness to your tinga. We opted for fire-roasted tomatoes to enhance the smoky flavour, but you can utilise regular canned tomatoes or even substitute with four fresh chopped tomatoes.
Onion. Tinga requires onions. They provide caramelised sweetness and abundant flavour. Be patient when cooking the onions; aim for browning without blackening. Caramelising onions is always time-consuming, yet the flavour reward is truly worthwhile.
Seasonings. Tinga isn’t heavily dependent on spices, but including Mexican oregano and cumin is vital. Cumin offers a warm, earthy scent, while Mexican oregano contributes citrusy, lemony notes. Using Mexican oregano is crucial; it differs from the usual type found in the spice section. Mexican oregano is usually stocked near Mexican food items in grocery stores, and it’s quite inexpensive. If unavailable, regular oregano can serve as a substitute, but I recommend acquiring Mexican oregano when possible.
Adobo-Soaked Smoked Jalapenos
Adobo-infused chipotles are essential to numerous Mexican dishesIn essence, they consist of smoked and dried jalapeños, rehydrated and preserved in a blend of tomatoes, vinegar, garlic, and spices. It’s advisable to store a few cans in your pantry; it’s a practice we always follow because they’re remarkably versatile and impart file ///sdcard/ abundant flavor.Use them in sauces, marinades, braises, soups, salsas—virtually anything. While we typically use a whole can at once, you can easily use one or two and store the remainder in a container in your fridge (or freeze them) to enhance the umami of future dishes.
Chicken Tinga Made in the Instant Pot
- Combine the sauce in a blender and set aside.
- Caramelise the onions utilising the sauté function on high heat, then integrate the sauce, raw chicken, and chicken stock into the pot.
- Pressure cook on high for 5 minutes. Release pressure quickly when finished.
- Carefully open the lid, then extract and shred the chicken.
- Return the shredded chicken to the sauce and simmer on high sauté for a few more minutes until the sauce reduces.
Slow Cooker Chicken Tinga
- Blend the sauce and set aside.
- Caramelize onions in a skillet on the stove. Once caramelised, transfer them to the slow cooker along with the uncooked chicken, sauce, and chicken stock.
- Choose 2-3 hours on low or 1-2 hours on high for the slow cooker setting. After the set time, take out the chicken, shred it, then reintroduce it into the sauce.
Conclusion
Conclude your culinary adventure with this simple Chicken Tinga recipe, a flavorful delight straight from Mexico.Ideal for everyone, its luxurious fusion of spices and succulent chicken guarantees a fulfilling dining experience on every occasion. Embrace the quintessence of Mexican gastronomy and relish the dynamic flavours of Chicken Tinga.