Dear Chicken Tinga,
I wonder where have you been all my life and why haven’t I heard of you before now?
With your catchy name that makes me so happy to hear I want to repeat it over and over. Chicken tinga. . . chicken tinga. . . chicken tinga! Music to my ears.
So easy you are to throw together using a minimal amount of ingredients that all together turn into something ridiculously delicious. Canned tomatoes, salsa, chipotles, a scant amount of dried herbs and vinegar plus already cooked, shredded chicken like rotisserie or leftovers come together in a matter of minutes.
The result is so full-bodied and flavorful it appears as if I slaved over a hot stove all day. No one need know the truth, right?
I love that I can pile you on a crunchy tostada or nestle you inside a soft corn tortilla. I love that I can make a taco salad with leftovers for lunch or a cheesy quesadilla then load up tortilla chips for snack-time nachos. Your versatility does not go unnoticed.
I’m so glad you came into my life, Chicken Tinga, giving me yet another option for my taco nights that could use a little spicing up. You came to the rescue in the nick of time.
Thank-you Chicken Tinga. I’m forever yours.
- Heat the oil in a large skillet over medium-low heat; add onion, garlic, oregano and thyme. Season with salt and pepper. Cook until onion is tender, stirring often.
- Stir in the tomatoes with their juices, the salsa, the optional chipotle and vinegar. Turn heat up and bring to a simmer, stirring often for ten minutes. Season with salt and pepper to taste.
- Stir in the chicken and cook 5 more minutes. Serve as tostadas or tacos with your favorite toppings.