We love Tingas! My sister’s nanny taught us how to make these many years ago. I have simplified the recipe because the original requires you to blanch tomatoes and to then blend a sauce in a blender and on and on. It was way too many steps for me and because we love them so much, I had to simplify the process.
You can use shredded chicken (refer to my Chicken Boil Ahead post under Shortcuts here on my website) or shred a rotisserie chicken. Or, you can use uncooked chicken breasts with alternative method. See below note.
To start, caramelize some sliced onions in a little butter and oil combo. You can do just oil, I won’t pretend I always do the combo!
While you are caramelizing the onions, start shredding your chicken and place into a crock pot.
Then, add some garlic, a large can of crushed tomatoes and some chipotle peppers with adobe sauce. I use most of the adobe sauce from the can and throw in one whole pepper that I will take out later. Just so you know, these suckers are spicy!!!! So you do you!
Also, add the caramelized onions to the slow cooker as well. Give it all a good mix and cook it on low for a few hours.
The smell is amazing, just saying! Once you are done, you can make tacos, tostadas, enchiladas, nachos, or a taco salad. You can do whatever you want with this. It’s absolutely wonderful!
**Note: Alternatively, add 4 uncooked chicken breasts to the bottom of slow cooker set on high. Then add the caramelized onions, tomatoes, chipotle peppers, garlic and salt. Stir without disturbing chicken on the bottom. About 3-4 hours later, remove the chicken, shred it and return it to the crock pot. Then cook on low an additional 2 hours. This is the all day version so do the version that works for you!
I make a large batch and we will eat all variations over the week. It also freezes well, so place in a resealable bag and freeze for a later meal.
Chicken Tingas
Ingredients
- 1 onion sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 4 chicken breasts* boiled and shredded (or uncooked*)
- 1 28 oz can crushed tomatoes
- 1 3.5 oz can chipotle peppers in adobe sauce use all the sauce but add peppers to taste
- 4 cloves garlic grated or chopped
- salt to taste
Instructions
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In a saucepan over medium heat, combine oil and butter. Add sliced onions and caramelize for about 10 minutes. Stirring occasionally.
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Shred chicken (or place uncooked chicken into a slow cooker). Add garlic, crushed tomatoes and one or two chipotle peppers and all of the adobe sauce from the can. (Use more peppers for more heat.) Add caramelized onions and salt to taste.
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If using precooked chicken, allow to cook over low for about 2-3 hours.
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*If using uncooked chicken, cook on high for about 3-4 hours. After 3-4 hours on high, remove chicken and shred. Return chicken to crockpot and stir into sauce. Continue cooking on low for additional 2 hours.
Recipe Notes
Can be used for tacos, tostadas, enchiladas, nachos or to top a salad.
Enjoy!
