Tinga de Nieves

Tinga is a delicious recipe that my mom gave me. I love making this because it is so easy and simple and you just need 4 basic ingredients the rest is all extra, but it definitely adds to the flavor of it. I know it seems like a lot but it's pretty simple I just give a lot of details!


Ingredients:

3 Chicken Breast cooked and shredded

1 can of Chipotle peppers in adobo sauce (La Costena)
1 Onion (1/4 for boiling chicken, <1/4 for sauce & 1/2 Thinly sliced for frying)
1 Garlic Clove

6 Roma Tomatoes

Tostadas (Ole Corn tostadas)
Black beans (Optional-if u want to add onto tostada)

Sour cream
Iceberg Lettuce

Mexican Crumbling Cheese (Cacique -Ranchero Queso Fresco)

Salt + Pepper
Vegetable oil
*Recipe serves 6 people (or 3 Hensleys)

Instructions:

Chicken- Boil with one garlic clove, some onions, salt and pepper with your chicken (while cooking you can make the sauce) Then shred completely, the smaller the better. Strain and keep your broth. A shortcut to this is buying a rotisserie chicken ;) then you can just shred it.

Sauce- In blender combine some of the chipotle peppers from the can, maybe like half, along with some of the juice from the can, add the onion, 2 tomatoes and 1/2 cup of chicken broth then blend completely. This is where it gets tricky, the spiciness depends on you, everyone likes it different so you may have to adjust the recipe for your family. To adjust the sauce to make it spicier add more chipotle peppers from the can, but then to make it not so spicy add more tomatoes and chicken broth. Or you can add more of both just to make more sauce. Here is the kind we use.

 

If u want to have black beans (my mom doesn't make it with beans) - put a little minced onion and garlic in oil and sauté, then once hot add beans straight from can, juice and all, and then with potato masher (or cup) crush it up really good until they are all mashed and soft. That way they are easy to spread on tostada.

In skillet put vegetable oil and sauté the sliced onions(1/2) and 2 or 3 sliced tomatoes, then add the shredded chicken. Cook thoroughly, to get all the flavor of the tomato and onion in the chicken, you can add more oil as needed. Once it's fried a little and cooked really well add your chipotle sauce mixture to the chicken. Mix all the way through. Let it cook for a bit. Then it's done! It shouldn't have too much liquid or be too dry, that way its easy to spread on the tostada as well.

Prepping the tostada- This is how I serve it; on the tostada, first spread beans on it, then add the Tinga on it, then sour cream, then finely shredded lettuce and then cut a small piece of the Mexican cheese and crumble it with your fingers to top it off! Here is the type of tostadas and queso fresco we use:

  

Serve with rice on the side and enjoy!!!

~Lilo