Are you ready to spice up your mealtime with a flavorful and aromatic Mexican dish? Look no further than Mexican Tinga, a mouthwatering shredded chicken recipe that’s perfect for tacos, tostadas, and more!
Servings: 4-6 people
Cooking Time: 30-40 minutes
Ingredients:
For the chicken:
– 1 pound (450g) boneless, skinless chicken breasts
– 1/4 cup (60g) lard or vegetable oil
– 2 cloves garlic, minced
– 1/2 teaspoon (2g) ground cumin
– 1/4 teaspoon (1g) paprika
– Salt and pepper, to taste
For the chipotle tomato sauce:
– 2 tablespoons (30g) vegetable oil
– 2 cloves garlic, minced
– 1 can (14.5 oz/410g) diced tomatoes
– 1/4 cup (60g) chipotle peppers in adobo sauce
– 1 tablespoon (15g) tomato paste
– 1 teaspoon (5g) ground cumin
– 1/2 teaspoon (2g) smoked paprika (optional)
– Salt and pepper, to taste
For the tinga assembly:
– 4-6 corn tortillas
– Shredded chicken
– Chipotle tomato sauce
– Chopped onion, cilantro, and lime wedges (optional)
Instructions:
1. Cook the chicken: In a large Dutch oven, heat the lard or oil over medium heat. Add the garlic, cumin, and paprika. Cook for 1 minute, until fragrant.
2. Make the chipotle tomato sauce: In the same pot, heat the oil over medium heat. . Add the diced tomatoes, chipotle peppers, tomato paste, cumin, smoked paprika (if using), salt, and pepper. Stir to combine.
3. Assemble the tinga: Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Assemble the tinga by spooning the shredded chicken onto a tortilla, followed by a spoonful of the chipotle tomato sauce. Top with chopped onion, cilantro, and a squeeze of lime juice (if desired).
Nutrition Information (per serving):
– Calories: 350-400
– Protein: 30-35g
– Fat: 15-20g
– Saturated Fat: 3-4g
– Cholesterol: 60-70mg
– Carbohydrates: 25-30g
– Fiber: 4-5g
– Sugar: 5-7g
– Sodium: 400-500mg
Tips and Variations:
– Use leftover chicken or rotisserie chicken for a quicker tinga.
– Serve the tinga with sliced avocado, sour cream, or crumbled queso fresco for added creaminess.
Per Serving (assuming 4-6 servings)
Macronutrients
– Calories: 350-400
– Protein: 30-35g
– Fat: 15-20g
– Saturated Fat: 3-4g
– Carbohydrates: 25-30g
– Fiber: 4-5g
– Sugar: 5-7g
– Sodium: 400-500mg
Vitamins and Minerals
– Vitamin A: 10-15% of the Daily Value (DV)
– Vitamin C: 20-25% of the DV
– Calcium: 10-15% of the DV
– Iron: 15-20% of the DV
– Potassium: 20-25% of the DV
Micronutrients
– Cholesterol: 60-70mg
– Trans Fat: 0.5-1g
Allergen Information
– Contains: Chicken, Tomatoes, Chipotle Peppers
– May contain: Dairy, Eggs, Soy (depending on specific ingredients used)
Please note that this nutrition chart is an estimate and may vary based on specific ingredients and portion sizes used
Visual Description
Mexican Tinga is a vibrant and flavorful dish featuring shredded chicken cooked in a smoky and spicy chipotle tomato sauce. The tinga is typically served on a warm corn tortilla, topped with chopped onion, cilantro, and a squeeze of lime juice.
Texture
The shredded chicken is tender and juicy, while the chipotle tomato sauce is smooth and slightly thickened. The tortillas are warm and pliable, with a delicate crunch from the toasted edges.
Color
The dish features a warm and inviting color palette, with:
– Deep reddish-brown chipotle tomato sauce
– Tender and juicy shredded chicken
– Fresh cilantro leaves adding a pop of green
– Warm corn tortillas with a slightly toasted edge
Overall Appearance
Mexican Tinga is a visually appealing and appetizing dish, perfect for a casual dinner or a festive gathering. The combination of tender chicken, spicy sauce, and warm tortillas creates a delicious and satisfying meal.
Aroma
The dish is characterized by its aromatic and inviting aroma, featuring:
– The smokiness of chipotle peppers
– The sweetness of onions and tomatoes
– The freshness of cilantro and lime juice
Serving Suggestions
Serve Mexican Tinga with:
– Warm corn tortillas or tostadas
– Chopped onion, cilantro, and lime wedges
– Sour cream or Mexican crema for added creaminess
– Sliced avocado or refried beans for added richness
