Tinga Recipe for Tonight's Cinco de Mayo Soirees
|Photo by Riki Altman|
|Let your tongue tangle with this tinga.|
Serves 4 to 6
2 white onions, sliced
3 Tbsp corn oil
1 tsp brown sugar
2 Tbsp canned chipotle chiles, pureed
1 tomato, chopped
½ cup shredded chicken
dried oregano, to taste
salt, to taste
Directions: Sauté the onion in a pan with the oil, add the sugar, and caramelize it for 1 minute. Add the chipotle purée and cook for 1 more minute. Add the tomatoes and chicken until it becomes a stew-like consistency. Season the mix with a little oregano and salt.
Serve it over crisp tortillas and decorate with black bean purée, lettuce, sour cream, and fresh cheese.
Follow Short Order on Facebook and Twitter @Short_Order.