Tinga Recipe for Tonight's Cinco de Mayo Soirees
Let your tongue tangle with this tinga.
Photo by Riki Altman
Today is the big Cinco and the culmination of our recipes. Yesterday you got a taste of grasshopper guacamole, so now we'll share something a little more tame and lacking legs: the tinga. It sounds like a dirty word, but in truth it's just a delicious recipe that will surely become the hit of any Cinco de Mayo party. Thanks again to chef Juan Pablo Loza from Maroma Resort and Spa in Mexico for sharing his secrets.
Serves 4 to 6
2 white onions, sliced
3 Tbsp corn oil
1 tsp brown sugar
2 Tbsp canned chipotle chiles, pureed
1 tomato, chopped
½ cup shredded chicken
dried oregano, to taste
salt, to taste
Directions: Sauté the onion in a pan with the oil, add the sugar, and caramelize it for 1 minute. Add the chipotle purée and cook for 1 more minute. Add the tomatoes and chicken until it becomes a stew-like consistency. Season the mix with a little oregano and salt.
Serve it over crisp tortillas and decorate with black bean purée, lettuce, sour cream, and fresh cheese.
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