Chicken Tinga
Posted on May 4, 2011 by Leslie Blythe 1 comment
Cinco de Mayo Sopes
Sopes resemble thick tortilla patties with turned-up edges. By the time you add a little topping, the sopes resemble tartlets. In Mexico City, there are stands that make them to order, but sopes are made all over Mexico for fiestas or to use up leftovers.
You can offer from six to 12 toppings, some of them pure and simple like guacamole or something that takes more time like chicken tinga.
Sopes make great appetizers and make a great Cinco de Mayo dinner, especially if margaritas are included.
This is a spicy chicken stew that can be served as one of the sope toppings or eaten on its own with some shredded lettuce. To speed up the recipe, substitute chopped rotisserie chicken. This is even better made several days ahead.
Chicken Tinga
Makes about 8 cups
1 Tbs olive oil
1 cup diced onion
2 cloves minced garlic
1 can (28 oz) pureed tomatoes
2 Tbs apple cider vinegar
2 Tbs dark brown sugar
½ tsp kosher salt
1 to 2 chipotles en adobo, from can, minced with seeds
1 Tbs adobo sauce from can
2 bay leaves
½ stick cinnamon
About 1 lb boneless, skinless chicken breasts or cooked chicken
Heat about 1/2 tablespoon of the olive oil in large skillet and sauté onion for about 5 minutes until softened. Add minced garlic toward the end. Stir in the tomato puree, vinegar, brown sugar, salt, chipotles, adobo sauce, bay leaves and cinnamon. Simmer for about 15 minutes to blend flavors.
Meanwhile, if using raw chicken, chop into small pieces. Heat the remaining 1/2 tablespoon olive oil in a skillet; add the chicken in one layer and cook for about 8 minutes, stirring, until cooked through. You may need to do this in batches. If using cooked chicken, skip this step.
Add the chicken to the tinga sauce, and simmer for about another 5 minutes. Remove bay leaves and cinnamon stick before serving.
Chicken Tinga
Makes about 8 cups
1 Tbs olive oil
1 cup diced onion
2 cloves minced garlic
1 can (28 oz) pureed tomatoes
2 Tbs apple cider vinegar
2 Tbs dark brown sugar
½ tsp kosher salt
1 to 2 chipotles en adobo, from can, minced with seeds
1 Tbs adobo sauce from can
2 bay leaves
½ stick cinnamon
About 1 lb boneless, skinless chicken breasts or cooked chicken
Heat about 1/2 tablespoon of the olive oil in large skillet and sauté onion for about 5 minutes until softened. Add minced garlic toward the end. Stir in the tomato puree, vinegar, brown sugar, salt, chipotles, adobo sauce, bay leaves and cinnamon. Simmer for about 15 minutes to blend flavors.
Meanwhile, if using raw chicken, chop into small pieces. Heat the remaining 1/2 tablespoon olive oil in a skillet; add the chicken in one layer and cook for about 8 minutes, stirring, until cooked through. You may need to do this in batches. If using cooked chicken, skip this step.
Add the chicken to the tinga sauce, and simmer for about another 5 minutes. Remove bay leaves and cinnamon stick before serving.
