We love this one in our home. Easy to make and super yummy! I give this a 5 out of 5!
Tinga (Mexican Dish)
Ingredients
2 cups shredded cooked chuck
roast or cooked chicken or cooked pork
1/2 canned chipotle chiles in adobo (OR
LESS)
1 small onion, coarsley chopped
1 can tomato sauce or 1 large tomato, coarsley chopped
2 garlic cloves
1 tsp chicken bouillon
1 teaspoon salt
1 large onions, sliced into rings about 1/4 inch thick
2 tablespoons vegetable oil
TO SERVE
sour cream
shredded iceberg lettuce
grated parmesan cheese (optional)
tostadas
Directions
In large sauce pan wilt the sliced onions in the oil until very soft,
but not brown.
About 10-15 minutes meanwhile in blender add as many chipotle chiles
as you dare and add lots of the adobo from the can as it adds tons of flavor
but almost no heat.
To the chiles add the tomatoes or tomato sauce, chopped onion, garlic,
bullion, and salt blend until smooth.
Add puree to onions and cook about 5 minutes.
Add shredded meat (to make the shredded meat I boil a chuck roast, or
pork roast for several hours in salted water until very tender and then
shred-the chicken I just boil until cooked through and no longer pink, if
cooked too long it will become mushy) stir entire mixture and cook until warmed
through 1-2 minutes.
To eat take a tostada and spread with sour cream.
Sprinkle on some parmesan cheese if desired.
Add shredded lettuce and top with tinga mixture.
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