These are some of my favourites. Making a bunch of the tinga sauce at once and then freezing it in 1 or 2 cup measures means you can make these tacos in a flash.
A couple of other notes for making these fast: buy ready made chicken at the grocery store and then just shred and add to the sauce. It’s also a great way to use leftover turkey from the holidays! Shred and freeze the turkey and like the sauce, just pull out and heat then presto, taco filling! This sauce is also perfect for diablo shrimp tacos, just replace the chicken with shrimps.
Yield: 4 servings
Tinga (makes appx 2 cups of sauce)
4 med-large tomatoes
2 chipotle peppers (dried or in adobe sauce)
1 large onion, thickly sliced
3 cloves of garlic
Pinch of ground cumin
1 tsp of Mexican oregano
1 tsp oil
1 lb shredded chicken (pre-cooked or poached)
Salt and pepper
6-8 tortillas or tostadas
1 sliced avocado
2 tbsp chopped cilantro
½ cup crumbled queso fresco
If using dried chiles, soak them in boiling water for about 15 minutes until soft.
Dry roast the tomatoes, garlic, and onion on a comal or non-stick frying pan. Get everything nice and blackened on the outside. Should take about 10 minutes.
Add all the sauce ingredients but oil to a blender and waz them up until smooth.
Heat the oil in a frying pan. Pour in the sauce and let sizzle for a couple of minutes. Add the shredded chicken and a pinch of salt, turn down the heat and let simmer for 10 minutes. Check the seasonings.
Serve in tacos/on tostadas and garnish with avocado, cilantro, and cheese!
Of course, we have great shirt to not only eat taco in, but also for running. So if you don’t have one yet, now’s a good time to pick up an ‘I run for Tacos’ bamboo-blend running shirt. Get one in the shop now.
© Gail J Cohen 2018