Mexico Tinga (Carne a la Tomatina)
Originally from Puebla, Mexico, tinga is a dish of shredded pork or chicken in a tomato and chile sauce. As it is very tasty and easy to prepare, it is usually served at parties, because some of the ingredients can be made ahead and heated up when it is time to serve. Tinga is one of many dishes from Mexico that can be paired with tortillas and prepared with leftovers. Sometimes it is served as a side dish (tostadas de tinga) or stuffing (molotes de tinga).
Recipe Servings: 8–10
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 6 cups (1425 ml) water
- 1 lb (450 g) boneless skinless chicken breasts
- 1 Tbsp (15 ml) whole peppercorns
- 1 Tbsp (15 ml) salt
- 2 cloves garlic
- 1 bay leaf
- 1 medium white onion, halved
- 4 oz (115 g) raw pork chorizo
- 1 clove garlic, minced
- 3 tomatoes, boiled 30 seconds, peeled and seeded
- 1 cup (240 ml) chopped tomatillos (husked and rinsed)
- 2 Tbsp (30 ml) pureed chipotle
- 1½ tsp (7.5 ml) kosher salt (or more to taste)
- 1 tsp (5 ml) freshly ground black pepper (or more to taste)
- ½ tsp (2.5 ml) crumbled dried mexican oregano
- 1 sprig fresh marjoram
- 1 sprig fresh thyme
- 10 tostadas (toasted tortillas)
Directions
- In a large saucepan, pour 6 cups (1425 ml) water. Over high heat, boil the chicken with the peppercorns, salt, garlic, bay leaf, and half the onion.
- Simmer over medium-low heat for 20 minutes.
- Remove the pan from the heat and the chicken from the liquid. Reserve the chicken broth. Let the chicken cool.
- When the chicken has sufficiently cooled, shred the meat into a bowl, and set aside.
- Cook the chorizo in a large sauté pan over medium heat for about 6 minutes.
- Chop the remaining onion half and add to pan with the chorizo. Sauté for 3 minutes.
- Add the minced garlic and sauté for 1 minute.
- Add the boiled, peeled, and seeded tomatoes and cook for 1 minute.
- Add the chopped tomatillos and cook for 1 minute.
- Add the chipotle, salt, pepper, Mexican oregano, marjoram, and thyme.
- Add the shredded chicken and continue cooking for 3 more minutes.
- Add about half of the reserved chicken broth and cook for 5 minutes.
- Remove the sprigs of marjoram and thyme.
- Put 2 tablespoons (30 ml) of tinga on each tostada and serve while still warm.
Notes
Shredded beef or pork can be substituted for shredded chicken.Copyright © 1993—2024 World Trade Press. All rights reserved.