Chicken Tinga, adapted from Muy Bueno

I’ve ordered chicken tinga at a local Mexican restaurant so when I came across the recipe in Muy Bueno I knew I wanted to try it. I liked how easily Yvette’s, Veronica’s, and Evangelica’s recipe could be adapted to suit not only the level of heat by adjusting the chipotle but also the ease of making this dish by using shredded rotisserie chicken.  This is the last of three recipes I’ll share from Muy Bueno. I first made the cinnamon hot chocolate then the bunuelos and I can’t wait to make more. This chicken tinga with a sauce of chipotle, tomatoes, onion and garlic could serve a crowd and is ideal for your next get-together. There is still time to enter the giveaway for your own signed copy of Muy Bueno—don’t forget to enter before Friday night. Click here to go to the GIVEAWAY PAGE. Good luck!

Ingredients: (recipe adapted from page 160 of Muy Bueno)
1 store-bought rotisserie chicken, shredded
1/2 can of chipotles and adobo sauce (I used half of a 7 oz can)
1 14.5 oz can fire roasted tomatoes
1-2 cloves of garlic, minced
1 small onion, sliced thinly
1 teaspoon salt
Tortillas to serve

1. Use a food processor or blender to combine the chipotles, tomatoes (undrained), and garlic. Blend until smooth. If the mixture is thick you can add chicken broth or water but I didn’t find it necessary.
2. Add a touch of oil to a saucepan and cook the onions for a few minutes before adding the chicken to the pot. Pour the blended sauce over the shredded chicken and onions. Bring to a boil then let simmer gently for 20-30 minutes.
3. Serve with warmed tortillas. Top with cheese or serve with avocados, lettuce and/or salsa.