Chicken tinga

September 2, 2012 § 1 Comment

My new favorite thing is chipotle paste.  Also, this recipe is my current favorite use of left over roasted chicken – it is really really delicious, and (mostly?) healthy.  I am smitten with it.  Have you ever had the chicken tinga at Masa in downtown Minneapolis?  I think this is just as good, if not better!  It’s got a really nice kick from the chipotle, if you can’t handle spice you may want to add it a teaspoon at a time .

Recipe adapted from Thomasina Miers.

Serves 2 (though I stretched it for 3 servings)

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ large onion, sliced
  • Sea salt and black pepper
  • ½ tablespoon brown sugar (do not be tempted to skip this – it’s very important!)
  • A generous pinch of ground allspice
  • A generous pinch of ground cinnamon
  • 1 fresh bay leaf
  • 1 big clove of garlic, chopped
  • 1 can of chopped tomatoes
  • 3 tsp chipotle paste (or 1 tablespoon chipotles en adobo, a product I could not find over here)
  • 300-400g leftover chicken from a roast, shredded   (I have never measured this, maybe I should – I’d guess it’s like a cup and a half? )
  • 8 small corn tortillas or 4 larger ones
  • Accompaniments: guacamole, sour cream, cheese (feta or Mexican white cheese), cilantro

Directions

  1. Heat the olive oil and butter in a pan, and add the onion, salt, pepper, sugar, spices and bay leaf.
  2. Cook over a medium heat for 15 minutes, then add the garlic.  Cook for a further 5 minutes.
  3. Add the tomatoes and chipotles, and simmer for at least 15 minutes over a low heat – the longer the cooking, the better the taste.
  4. Finally, add the shredded chicken and season to taste.

5.  Serve in a warm bowl at the table accompanied with guacamole, sour cream, cilantro, feta or other cheese (if you can get the Mexican white cheese, perfect!), and tortillas.

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