The source of the name is under some debate, but some think it goes back to the word in the Pueblo language for “disorderly”. To me, the spiciness of this dish makes my tongue “tingle” so that’s the definition that works for me. This is a popular dish today in Southern and Central Mexico, and it can be served in a variety of ways: on tortillas as fajitas, on tostadas with refried beans, or you can serve it over Mexican Rice.
Tinga Fajitas with Mexican Rice and roasted veggies.
3# of chicken breasts or chicken thighs, skinless and boneless. Since there will be plenty of sauce, it’s better to be long than short on this key ingredient.
3 cloves of garlic, split in half
1 large yellow onion, cut in half
2 tsp kosher salt
½ tsp dried oregano
1 quart chicken stock
1 cup water
1 large onion, diced
2 Tbsp olive oil
1 7 oz can chipotle peppers in adobo sauce
3-4 cups of tomatoes, fresh or canned
Tortillas, Tostadas, and/or Mexican rice for serving.
Cotija cheese (Feta is a good substitute) and Cilantro for garnish
Refried beans as a side (optional)
Instructions
Put the chicken into a stock pot, along with the garlic cloves, onion halves, salt, oregano, stock and water.
Bring to just a boil on high, and then reduce heat to medium low and simmer for 30 minutes
While simmering, dice the other onion.
When done, remove the onion halves to a bowl
Remove the thighs to a separate bowl and allow to cool
Strain the stock into a large bowl; let sit and skim the fat.
Sauté the diced onion in the stock pot with some olive oil
When the onion has softened and taken on some color add the stock back, stir through, and reduce by half over med high heat.
While the stock is reducing, make the sauce by combining the cooked onion halves, the chipotle with sauce (rinse the can with a little wine), and the tomatoes in a blender – blend until smooth.
Add the sauce to the reduced stock and cook for 15 minutes. Skim foam from the top while cooking.
Shred the cooled chicken (tear with your hands and/or a fork), add to the sauce, and cook another 15 minutes to heat the chicken through.
Garnish, and serve in tortillas, on tostadas with refried beans, or over Mexican rice.
