Tinga Tapatía

About Tinga Tapatía

Tinga Tapatía is a traditional Mexican dish with deep roots in the cultural and culinary history of Mexico. Originating from the Guadalajara area, this dish combines flavors and ingredients that are quintessential to the region. Tinga is typically a comforting, robust dish featuring shredded chicken simmered in a rich, spicy tomato sauce that’s flavored with chipotle peppers, onions, and garlic. It showcases the fusion of indigenous and Spanish culinary techniques representing the historic influences on Mexican cuisine.

Ingredients

• Chicken - 500g, boneless and skinless
• Tomato - 4 medium-sized, ripe
• Chipotle peppers - 2, canned in adobo sauce
• Onion - 1 large, thinly sliced
• Garlic - 3 cloves, minced
• Bay leaves - 2
• Oregano - 1 teaspoon, dried
• Thyme - 1 teaspoon, dried
• Salt - to taste
• Black pepper - to taste
• Chicken stock - 1 cup
• Olive oil - 2 tablespoons
• Tortillas - 8, corn or flour
• Refried beans - optional, for serving
• Avocado - optional, sliced for garnish
• Cilantro - for garnish, fresh

Preparation

1. Begin by preparing the chicken. You can poach the chicken in boiling water with a pinch of salt until cooked through, about 15-20 minutes. Allow it to cool slightly before shredding into pieces using two forks.
2. Roast the tomatoes over an open flame or in a dry skillet until the skins char slightly. This step will enhance the smoky flavor of the sauce. Peel the skins and set aside.
3. In a blender, combine the roasted tomatoes, chipotle peppers, and a splash of chicken stock. Blend until smooth, creating a sauce base.

Cooking Process

1. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent and slightly caramelized, about 5 minutes.
2. Add the garlic to the skillet and sauté for an additional 30 seconds until fragrant.
3. Pour in the tomato-chipotle sauce mixture and add the shredded chicken to the pan. Stir well.
4. Season with salt, black pepper, oregano, thyme, and add the bay leaves. Stir to incorporate all the ingredients.
5. Add the remaining chicken stock and lower the heat. Allow the mixture to simmer gently until the sauce has thickened and flavors meld together, about 20 minutes. If needed, adjust the seasoning by tasting the sauce.

Serving Suggestions

Tinga Tapatía is best served warm over tortillas, making it an ideal taco filling. You can also serve it over refried beans as a rich filling addition. Top with slices of fresh avocado and garnish with chopped cilantro for a fresh finish. This is a dish that can be enjoyed during casual gatherings or as a comforting family dinner, infusing warmth and Mexican tradition into each bite. Enjoy your meal by setting a cooking timer to savor it at the perfect temperature.