I love Mexican food. I'm not talking the tex-mex neon orange 'cheese' oozing out of an over-stuffed fried shell. That's not mexican food. That's not really food. When I think of Mexican food, I think of white cheese, corn husks, and mole. Chicken Tinga feels like eating authentic Mexican food without the necessary background and skill required for many other dishes. This dish is great for a Sunday (next superbowl, maybe?) and even better to make ahead and eat the next day...and the next...and then at lunch...well, you get the point.
I used Food and Wine's Chicken Tinga recipe, but I'm sure there are plenty out there to try. The basic premise is the same: take chicken pieces and braise it with tomatoes and chiles. I used boneless, skinless chicken breast although I think chicken thighs would be delicious as well. After simmering the rustic, red sauce down on the meat for a few hours, it all blends together to create a saucy dish. Saucy in both it's consistency and attitude.
This dish could not be easier -- literally combine a big can of tomatoes, a few chipotles, a cup of chicken broth, onion, and garlic and simmer away over your chicken.
What starts as a soup-like dish eventually cooks down to...
Serve on a corn tortilla with a bit of cheese, scallions, and my guacamole and you have a dynamic dinner full of flavor. I ate the leftover chicken on lettuce with the guacamole for a healthier, salad version. I impore you, if you can, try to find corn tortillas as opposed to the flour ones. If you must use flour tortillas, consider blistering them on both sides in a skillet prior to serving.