Chicken Tinga Recipe

Chicken Tinga Recipe
Staff Writer
Chicken tinga

Colleen Egan

Chicken tinga

Chef Juan Pablo Loza, from Maroma Resort in Mexico, created this recipe as one of his specialties. He describes it as a mix of whatever you have left in the refrigerator.

Ingredients

  • 2 white onions, sliced
  • 3 tablespoons corn oil
  • 1 teaspoon brown sugar
  • 2 tablespoons canned chipotle chile purée
  • 1 tomato, chopped
  • ½ cup shredded chicken (or refried black beans, for a meatless option)
  • Dried oregano, to taste
  • Salt, to taste
  • Crispy tortillas, to serve
  • Lettuce, to serve
  • Sour cream, to serve
  • Fresh white cheese, to serve

Directions

Sauté the onion in a pan with the oil, add the brown sugar and cook for 1 minute. Add the chipotle purée and cook it for 1 minute more. Add the tomato and the chicken until became stew-like. Season the mix with a little oregano and salt. Serve it over crispy tortillas and add lettuce, sour cream, and fresh cheese.

Chicken Tinga Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Tinga Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.