Tinga
A Mexican braised dish of shredded meat simmered with tomatoes, onions, and chipotle peppers until tender. Served warm in tortillas or over rice, with crispy edges and a rich, smoky sauce.
Ingredients
Method
Cut the protein into 2-inch chunks and pat dry with paper towels. Dice the onion and mince the garlic. Chop the chipotle peppers finely.
Heat olive oil in a large skillet over medium-high heat. Working in batches if needed, brown the meat on all sides, about 6–8 minutes total. Transfer to a plate.
In the same skillet, sauté the diced onion until softened, about 4 minutes. Add minced garlic and cook for 1 minute until fragrant.
Stir in the canned tomatoes with juice, chopped chipotle peppers, and adobo sauce. Add the browned meat back to the skillet along with chicken broth and bay leaf. Bring to a simmer.
Reduce heat to low, cover partially, and simmer for 30–35 minutes, stirring occasionally, until the meat is very tender and the sauce has thickened slightly. Season with salt and black pepper to taste.
Warm corn tortillas. Spoon the tinga into tortillas and top with sliced white onion and fresh cilantro. Serve with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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