Tinga is a dish made with shredded chicken and lots of onions. The chicken is simmered in a rich tomato and chipotle sauce. It is great in tacos and tostadas, it is a very simple recipe but it is also full of flavor! Great to feed a crowd.
The sauce is rich, spicy with a little smoky flavor from the chipotle peppers. I like to serve with shredded lettuce and pickle onions. These two flavors and texture complement this dish so well. You can adjust the spiciness of this dish by removing the seeds and veins of the peppers. You will have all the flavor without the extra heat.
On this own, this chicken dish is Paleo, Whole30, Keto and Low Calorie friendly.
Here’s the link to my pickled onions recipe. You can leave the peppers out if you don’t want any heat.
Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.