Tinga (mexican Dish)

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 cups shredded cooked chuck roast or 2 cups cooked chicken or 2 cups cooked lamb butt
• 2 canned chipotle chiles in adobo (or more)
• 1 small onion, coarsley chopped
• tomatoes, drained or 1 large tomato, coarsley chopped
• 2 garlic cloves
• 1 chicken bouillon cube
• 1 teaspoon salt
• 5 -6 large onions, sliced into rings about 1/4 inch thick
• 2 tablespoons vegetable oil
• sour cream
• shredded iceberg lettuce
• grated parmesan cheese (optional)
• tostadas

Recipe

• 1 in large sauce pan wilt the 5-6 sliced onions in the oil until very soft, but not brown.
• 2 about 10-15 minutes meanwhile in blender add as many chipotle chiles as you dare (when making it for my husband i add the whole can) and add lots of the adobo from the can as it adds tons of flavor but almost no heat.
• 3 to the chiles add the tomatoes, chopped onion, garlic, bullion, and salt blend until smooth.
• 4 add puree to onions and cook about 5 minutes.
• 5 add shredded meat (to make the shredded meat i boil a chuck roast, or lamb roast for several hours in salted water until very tender and then shred-the chicken i just boil until cooked through and no longer pink, if cooked too long it will become mushy) stir entire mixture and cook until warmed through 1-2 minutes.
• 6 to eat take a tostada and spread with sour cream.
• 7 sprinkle on some parmesan cheese if desired.
• 8 add shredded lettuce and top with tinga mixture.
• 9 bite!
• 10 serve with several napkins on the side.