Chicken Tinga
2 tbsp vegetable oil
8 onions, skinned and thinly sliced
2 cloves garlic, peeled and minced
1 can chipotle peppers in adobo sauce , diced
15 Roma tomatoes, peeled and diced
1 tsp ground cumin
1/2 tsp freshly grated nutmeg
1 chicken cooked and shredded (rotisserie chickens are great for this)
salt and pepper to taste
12 corn or flour tortillas
1 cup sour cream
In skillet, heat the vegetable oil and add the onion and garlic. Cook over
moderate heat until softened.
Add the tomato, chipotles, cumin and nutmeg. Heat the mixture, stirring
for about 3 minutes.
Add the chicken and cook over moderate heat, stirring
occasionally, until most of the liquid from the tomato has evaporated.
Season with salt and pepper.
Serve with warm tortillas and sour cream. Each person can prepare their
own.
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