Chicken Tinga
Spicy, saucy, deliciously filling, this chicken tinga is the perfect topper for a crunchy tostada or as a filler for a quesadilla or taco.
Ingredients
- 2 medium white onions, divided
- 4 oz longaniza (about 125g), see notes
- 1 tbsp vegetable oil
- 1/2 cup raisins
- 1 cup broth
- 3 medium roma tomatoes
- 1/4 cup canned chipotles
- 2-3 cloves garlic
- 3 cups cooked and shredded chicken about 11 oz or 330g
- salt to taste
Instructions
- Heat large skillet over medium high-heat, 2-3 minutes
- Quarter and thinly slice 1 3/4 white onion
- Remove longaniza from casing and add to pan, breaking into small, pea-sized pieces. Stir occasionally and allow to brown and the meat to release its grease, 5-7 minutes
- Add oil, raisins and sliced onions. Fry until onions are golden, 8-10 minutes, stirring occasionally
- Meanwhile, blend broth, tomatoes, remaining 1/4 onion, garlic, chipotles in blender until smooth
- Add chicken and sauce from previous step to pan once the onions are golden, stir to incorporate
- Reduce heat to medium and allow to simmer uncovered until liquid is reduced, about 8-10 minutes
- Add salt to taste
Notes
- An equal amount of chorizo can be substituted for the longaniza if desired.
- Depending on how you would like to eat this dish will determine how much you will reduce the sauce. If you want, you could leave it saucier and serve it over rice. Or you could reduce the liquid to make it perfect for serving over a tostada!