Chicken Tinga Recipe

How to make it

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• Heat 1 T canola oil to medium heat in a frying pan
• Salt and pepper the chicken to taste
• Fry for 5-6 minutes a side or medium heat
• Combine the tomatoes, including juice, the chipotles, and the garlic in a blender or food processor. Puree until smooth
• Preheat oven to 350
• Place fried chicken in the a small covered baking dish or pot.
• Add the T canola oil to frying pan
• Sautee the onions until brown around the edges
• Add the water to the pan to deglaze and cook until the onions are tender and the water is almost gone.
• Pour the onions over the chicken
• Pour the sauce over the onions and chicken
• Bake for 60 minutes
• Remove the chicken, cool, and pull all the meat and toss the bones
• Pour the sauce back into the frying pan over medium high heat
• Cook until thick
• Stir in the shredded chicken and heat through
• Salt and pepper to taste
• Cook the tortillas (I just char them slightly over a gas burner but they can be pan fried in a oil too)
• Serve with a dab of sour cream, a squeeze of lime juice, chopped cilantro, and shredded lettuce. (of course you can add queso fresco or Monterrey Jack)