Chicken Tinga Two? Yes, because there is always more ways than one way! I am very happy with my first rendition of chicken tinga on my blog. When I am short on time, I come up with a variation that cuts some of the time off of the original recipe. I am going to let the video show you how easy it is!
I still can’t get over the whole video option these days!
The Sequel Still Has All The Flavors!
The cast of characters(ingredients) is pretty much all the same as the first Tinga de Pollo. Check it out if you get a chance. As I continue to learn , as a home cook, I like to share my simplified version with you all. I am already thinking of a smoked chicken tinga to add to the blog this summer.
Not Just For Tostadas!
Basically this is shredded chicken cooked in an adobo sauce low and slow until it thickens. It gets a lot of it’s flavors from the tomatoes and spicy chipotles in adobo. It is popular to serve tinga on tostadas, but can be served in tacos, sopes, burritos, enchiladas and more!
Chicken Tinga Two!
- 4 tbsp Avocado Oil
- 3 Dried chile guajillo stems and seeds removed
- 5 Roma tomatoes sliced into wedges
- Salt and pepper to taste
- 5 cloves of garlic minced
- 6-8 oz chipotles in adobo adobo included
- 1 medium white onion sliced into strips
- 3 1/2 cups chicken broth or water if you use water, you can mix in a little chicken bouillon to taste
- 2 pounds shredded chicken breast meat previously cooked
You Will Also Need
- 12 corn tortilla tostadas
- 8 oz Cotija cheese finely grated
- 8 oz Mexican crema
- 3 cups Lettuce finely shredded
- 1 cup diced roma tomatoes
- 1 avocado sliced
- Lime wedges
- In a large, deep skillet, add the two tablespoons of oil. Heat to medium. In a separate small pot bring 2 cups of water up to a gentle simmer.
- Place the dried chile guajillo in the skillet with oil. After a few minutes the chiles will begin to sizzle and become aromatic. Turn the chiles as needed for 1-2 minutes. They may slightly blacken in some spots. Transfer chiles to a pot of simmering water and let them cook for 7-10 minutes
- In the same large skillet that you fried the chiles in, add the roma tomatoes and half of the garlic. Season lightly with salt and pepper. Saute for 5-7 minutes or until the tomatoes start to break down and release their juices.
- Transfer the tomatoes with garlic to the blender. Also to the blender add the softened guajillo peppers, chipotles with adobo and 2 cups of chicken broth. Season to taste with salt and pepper. Blend on high until very smooth. Set aside.
- Again, in that same large skillet, add 2 more tbsps of oil and set heat to medium.
- Add all of the onions to the skillet. Season lightly with salt and pepper. Saute for 7-8 minutes 0r until they begin to caramelize on the edges. Fold in the chicken, then pour in the sauce from the blender along with remaining chicken broth. Stir well to combine. Let the tinga cook until it reduces and thickens.
- When ready to the corn tostadas layer on some chicken tinga, lettuce, tomato, avocado, cotija or fresco crumbled cheese, salsa, crema and a squeeze of fresh lime!