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Nutrition Facts
Serving Size 1 (397g) Recipe makes 4 servings The following items or measurements are not included below: 2 cups chuck roast 2 chipotle chiles in adobo
Calories 151
Calories from Fat 63		(42%)
Amount Per Serving		%DV
	Total Fat 7.1g	10%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 3.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 773mg		32%
Potassium 304mg		8%
Total Carbohydrate 21.4g		7%
	Dietary Fiber 2.9g	11%
	Sugars 9.0g
Protein 2.1g		4%
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Tinga (Mexican Dish)

Recipe #45718 | 45 min | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: ROBIN PENA
Nov 12, 2002

After you taste this you will never go to another so-called "authentic Mexican restaurant" again!! Note, the prep time does not include cooking the shredded meat which can be done a day or more ahead.

SERVES 4 -6 (change servings and units)

Ingredients

2 cups shredded cooked chuck roast or cooked chicken or cooked pork butt
2 canned chipotle chiles in adobo (OR MORE)
1 small onion, coarsley chopped
tomato, drained or 1 large tomato, coarsley chopped
2 garlic cloves
1 chicken bouillon cube
1 teaspoon salt
5-6 large onions, sliced into rings about 1/4 inch thick
2 tablespoons vegetable oil

TO SERVE

sour cream
shredded iceberg lettuce
grated parmesan cheese (optional)
tostadas

Directions

1
In large sauce pan wilt the 5-6 sliced onions in the oil until very soft, but not brown.
2
About 10-15 minutes meanwhile in blender add as many chipotle chiles as you dare (when making it for my husband I add the whole can) and add lots of the adobo from the can as it adds tons of flavor but almost no heat.
3
To the chiles add the tomatoes, chopped onion, garlic, bullion, and salt blend until smooth.
4
Add puree to onions and cook about 5 minutes.
5
Add shredded meat (to make the shredded meat I boil a chuck roast, or pork roast for several hours in salted water until very tender and then shred-the chicken I just boil until cooked through and no longer pink, if cooked too long it will become mushy) stir entire mixture and cook until warmed through 1-2 minutes.
6
To eat take a tostada and spread with sour cream.
7
Sprinkle on some parmesan cheese if desired.
8
Add shredded lettuce and top with tinga mixture.
9
Bite!
10
Serve with several napkins on the side.

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Featured Reviews for This Recipe

From: Chef #744939

On Oct 2, 2008

Authentic and delicious! I served mine with lettuce, tomatoes, Manchego cheese (inside and out), salsa, sour cream and stuffed them in tortillas. Ole!

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From: JeriBinNC

On Jul 8, 2008

I first had tinga when one of my Mexican friends brought it to a potluck, and I loved it. I tried making it myself tonight for the first time, and I'm pleased to say that mine came out just as good as his, thanks to this recipe. My teenage son ate 4 loaded tostadas, so it was a hit with him, as well! I made it pretty much as written, except I used a little more tomato (3 total) and only 4 onions (that's all I had). We topped them with queso fresco instead of parmesan and some sliced avocado instead of lettuce. Excellent and authentic recipe; thank you so much for posting!

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From: Montana Heart Song

On Sep 6, 2006

This is authenic Mexican food! Excellent! I have to have raw white onions for my hubby. I barely heat them in the pan. I have to use chicken and Sysco chicken base.You are correct about using less meat, more chiles, onions and tomatoes and lots of tortillas! Thanks for posting! P.S. It is also a very healthy recipe when you use chicken, chiles are very good for the digestive system along with the other ingredients.

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From: ratherbeswimmin'

On Apr 4, 2003

This was incredible, Robin. I used 2 chipotle chiles because I didn't want this to get too hot but wanted enough so you knew they were in there. I only sliced up 3 real large onions because that seemed like plenty to me and they were nice and spicy after I added the puree. I used chicken as the meat. I layered the ingredients per your instructions. This got a big WOW reaction from me and my husband. We are having some friends over this weekend and we are going to cook Mexican, so you bet this will be on the menu. Thanks for sharing your recipe.

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