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So after going to my niece’s graduation picnic from Kindergarten, I met one of the other mothers who brought a wonderful dish. I of course immediately asked for the recipe.

She was Mexican and brought an authentic dish she called “Tinga”

I am going to try my hand at making these as they sound very easy and they were so good. Reminding me of my own personal Taco pizzas with chicken.

Recipe from Veronica Turner – Photos by Serena Ellison

TINGA

you will need Chicken Breast –

in heavy pot add salt and water add whole chopped onion and boil breast till you can easily shred the chicken.

Take out of pot and shred chicken with hands

using a slotted spoon add in the boiled onions

and add salt  and pepper

add in one to two tablespoons of Chili Chipolte (can from walmart in red sauce)  use only 2-3 Tbsp you will use the rest of this to make a very hot sauce


 

and ladle in one or two ladles of the water the chicken was boiled in..

Toss with fork and add in  chopped fresh red tomato

Toss well with fork


 

she bought her Corn Tostotas from Krogers (she said this brand was the best)

  • For the  VERY Hot sauce in blender or bullet you will blend

1 large onion

5 cloves of garlic peeled

tomato or green tomatilla (tomato is best, green is more bitter)

rest of Chili Chipolte from can

 

if too hot when blended, you can add more tomatoes and a little sugar if desire.. mix again in bullet till smooth

  • Now we are ready to start assembling our tinge’s

Add some shredded chicken breast on tostodas

next sour cream

add lettuce and tomato

parmesan cheese

Tinga’s are a great appetizer all by itself.. but we decided to have some dirty rice with black beans with this, as well as some burritos, tacos, ect..

YUMMY

 

 

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