Tinga Salad Recipes

Steps:

• Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.
• To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.

Steps:

• Boil and shred chicken.
• Slice onions length-wise and saute in oil. (I puree half of the onions so that my kids eat them without knowing, then slice the other half.).
• Add shredded chicken to onions while they're sauteing to incorporate onion flavor - cook for 5-10 minutes.
• In a blender, combine tomato sauce, chicken bouillon, and chipotle chiles (sample for spiciness; if you prefer hotter, add more chiles).
• Add sauce mixture to chicken and bring to a boil. Simmer for 15 minutes.
• Eat on a tostada with queso fresco and lettuce --- OR eat as tinga salad with lettuce, chips, and guacamole.

Steps:

• Put the chicken into a large pot with 1/4 c sliced onion, garlic and enough water to cover. Bring to a boil and cook until the chicken is no longer pink, about 25 minutes.
• Remove chicken, cool, and shred meat. If using bone-in chicken, discard skin and bones.
• Heat oil in a large skillet over medium heat. Add remaining onion slices, and fry until transparent.
• If using fresh tomatoes, place them in a pan of boiling water (can use water used to boil chicken) and boil until they split open.
• Place the tomatoes, chipotle peppers (use 3-4 for a little heat, up to the whole can according to your taste), and boullion into a blender or food processor. Process until smooth.
• Pour into a large pan and add the shredded chicken and cooked onions. Heat through.
• To serve, spread a layer of sour cream on a tostada, top with the chicken and shredded lettuce.

Steps:

• Cook the chicken: Combine the chicken, onion, celery and carrots in a large saucepan and add 4 cups cold water. Add more water if needed to cover the solids. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook until the chicken is very tender and falling off the bones, about 45 minutes.
• Transfer the chicken to a bowl. When cool enough to handle, discard the skin and bones, then pull the meat into very fine shreds. Strain the broth and reserve for Tamales de Pollo or another use.
• While the chicken cooks, make the sauce: Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. While the onion cooks, puree the tomatoes, chipotles and garlic in a blender until smooth. Add to the pan and bring to a boil. Reduce the heat to simmer. Cook, stirring occasionally, until the sauce thickens, 2 to 3 minutes.
• Add the chicken to the sauce and gently fold to evenly coat and heat through. Season to taste with salt and pepper and serve immediately or cool to room temperature to use a filling for Tamales de Pollo.