"Chicken tinga originated in the state of Puebla, whose capital city, also called Puebla, is just one and a half hours southeast of my home in Mexico City. In the United States, “chicken tinga” is often used as a catchall for any spicy shredded chicken, but a good one will always have three essential ingredients: tomato, onion, and chipotle chiles".
Chicken Tinga Tostadas | Eva Longoria
Cuisine
Mexican
Author:
Eva Longoria via My Mexican Kitchen
Servings
4
Prep Time
15 minutes
Cook Time
4 hours
Recipe from My Mexican Kitchen by Eva Longoria.
"Chicken tinga originated in the state of Puebla, whose capital city, also called Puebla, is just one and a half hours southeast of my home in Mexico City. In the United States, “chicken tinga” is often used as a catchall for any spicy shredded chicken, but a good one will always have three essential ingredients: tomato, onion, and chipotle chiles".
Ingredients
Chicken Tinga
- 2 tablespoons extra-virgin olive oil
- 1 medium white onion, diced
- 4 large garlic cloves, minced
- 2 teaspoons dried Mexican oregano
- 1 teaspoon ground cumin
- 1 dried bay leaf
- 1 (7¾-ounce) can El Pato spicy tomato sauce (or 1 (8-ounce) can regular tomato sauce)
- 2 canned chipotle peppers in adobo sauce, roughly chopped
- 2 teaspoons kosher salt
- Freshly ground black pepper, to taste
- 2 pounds boneless, skinless chicken thighs (about 8 thighs)
Tostadas
- 8 (5-inch) tostadas, homemade or store-bought
- Optional toppings: sliced avocado, shredded iceberg lettuce, crumbled queso fresco, chopped fresh cilantro
-
Cloud23 Hot Habanero Hot Sauce, to drizzle
Directions
In a medium skillet or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring often, until tender and starting to brown, 5 to 7 minutes. Stir in the garlic, oregano, and cumin and cook until fragrant, about 1 minute.
Transfer the onion mixture to a slow cooker and add the bay leaf, tomato sauce, chipotle peppers, salt, and black pepper to taste. Mix everything together and add the chicken thighs. Cover and cook on low for 4 hours or until the chicken is falling-apart tender. Uncover to cool.
When cool enough to work with, transfer the chicken to a large bowl and use two forks to shred the chicken. Toss with the reserved sauce in the slow cooker and serve.
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