Tinga

The weeks I spent studying abroad in Cueranvaca, Mexico during the winter of my senior year in college were some of the best of my life.  Cuernavaca is known as the land of 'eternal spring' for it's appealing climate all year round.  Located in the tiny state of Morelos, just south / east of the federal district, Cuernavaca bursts with friendly people, places to explore and flavors that exemplify the cuisine of Mexico.  During my stay there I ate in a first class restaurant, patronized street vendors and churro carts (pre-celiac diagnosis) and was spoiled daily by my host mother's cooking.  She was suprised by my affinity for the guyaba, a small, fleshy and seedy fruit which is eaten whole, and she quickly caught on to my and my roommate Amy's love of anything avocado.  Among the amazing homemade tacos dorados, enchiladas verdes and quesadillas oozing gooey Oaxaca cheese was one obvious standout: Tinga.  Tinga, as I was introduced to it, is a mouthwatering preparation of shredded chicken simmered in a sauce of tomato, chipotle and garlic along with sauteed pieces of thinly sliced onions.  Our host mom and a relative showed us how put together our meal.  Start with a corn tostada, then spread it with a thin layer of refried black beans and top with shredded lettuce.  Next comes a generous portion of Tinga!  Top it all off with some crumbled queso seco, guacamole and crema and you're ready to go.  This might just be one of the messiest, most delicious things I've ever had the opportunity to eat.  And thanks to an assignment from a teacher, I sat down with my mama to copy the recipe as she dictated, and now get to share it with all of you!

Tinga

Ingrdients

3 chicken breasts, boneless or otherwise
3 small onions
1 can chipotles in adobo sauce (Read the ingredients!  Some include wheat starch.  San Marcos brand is safe)
1 can (14.5 oz) diced or crushed tomatoes
3-6 cloves of garlic, depending on your taste
2 tablespoons olive oil
salt to taste

Directions

Either bake or sautee chicken until mostly cooked through.  I like to bake it, especially if it's on the bone.  While your chicken is cooking, you can prepare the rest of the Tinga.  Peel and mince your garlic, then add it to a large skillet with 1 tablespoon olive oil.  Sautee briefly over low-medium heat, then transfer to blender.  You won't need all the chipotles (!), just 3-5 depending on your heat tolerance.  Remove them from the can and rinse the adobo sauce off them, then add them to the blender, along with the tomatoes.  Puree them until you've acheived a pretty smooth consistency.  Next, thinly slice your onions into half-rounds and add them to your skillet with another tablespoon of olive oil.  Cook over medium heat until they start to soften, then remove from heat.  When the chicken is still slightly pink on the inside, you can go ahead and shred it.  (Just make sure you take the proper steps to prevent food-borne illness!)  Add the chicken and sauce to the skillet of onions and simmer, stirring often, until chicken is cooked through, about 20 minutes.  For maximum flavor saturation, add 1/3-1/2 cup water to the skillet and continue to simmer until the sauce has thickened back up.  Serve with tostadas, refried black beans, lettuce, shredded cheese, guacamole and sour cream.  Oh, and lots of napkins!  I've also been meaning to try this over polenta instead of on a tostada, so I'll have to let you know how that goes.  From Irene's table to yours, Buen Provecho!
Serves 4-6 +leftovers.

The delicious final product, with a side of avocado salad