Tinga is an authentic Mexican dish, traditionally made with pulled pork or chicken in a spicy tomato, chipotle sauce.
Jeff and I are on a mexican kick lately--the only thing that ever sounds good is some nice, spicy mexican food!
Below I give directions for serving tinga in a tostada or chimichanga.
1 large onion
4 chicken breasts, cooked and shredded chicken
1 can diced tomatoes
Can chipotle chiles in adobo sauce
2 tsp Thyme, Oregano
Salt, to taste
1 tbs. minced Garlic
Dash of cinnamon
1/4 cup chicken broth
Slice medium onion into long strips and cook in large saucepan until translucent.
In a food processor puree diced tomatoes. Add half of the can of adobo sauce and 1-2 chiles from the can, depending on desired spice. Puree until smooth. Add to saucepan with onions. Add pre-cooked, shredded chicken, garlic, thyme, oregano, cinnamon and chicken broth. Simmer, covered, for 15-20 minutes.
Toast desired number of corn tortillas in the oven--Spread them out in a single layer on a cookie sheet, spacing them at least 1/4" apart.
Bake at 400 degrees 8-12 mins or until chips are starting to get crispy and slightly golden brown at the edges. Remove from oven and let cool 5-10 mins before serving.
Add desired toppings:
Re fried beans
Yields 5-6 chimichangas
2 cups chicken tinga
1 can re fried beans
1/2 cup shredded cheese
1/2 cup chunky salsa, OR 1/2 cup red enchilada sauce
1 tsp. cumin
1 tsp. oregano
1/2 small onion, diced
1 can black olives
5-6 large flour tortillas
Mix all ingredients in a large bowl. Heat 1 Tbs. of canola oil in large skillet, on medium heat.
Layer about 1/2 to 3/4 cup of mixture onto a large flour tortilla. Roll tortilla like a burrito, folding in the sides. Pin with toothpicks, if needed, to keep the ends closed.
When the oil is hot, place a few of the chimichangas in the pan, laying flat on one side. Rotate each slowly, every few minutes, until all sides are brown.