Tinga is one of the most versatile Mexican foods, both in terms of the variety of primary proteins that can be used, and how the end result can be consumed. While the tinga recipe of Oaxacan chef Pilar Cabera, which follows, contains chicken, tinga is made throughout Mexico, including Oaxaca, with pork, ham, beef, chorizo, or any combination of meats.
Ingredients for Mexican Tinga Recipe
Other ingredients in tinga recipes also vary, although across the board one invariably finds chipotle, chopped tomato, and onion. The rest is up for grabs. Some tinga recipes call for canned chipotle in adobo sauce, while other incarnations begin with dried chipotle chiles. If served over tostadas and garnished with avocado, cilantro, and / or lettuce, with a few dollops of heavy cream or crumbled cheese, and finally topped with pomegranate seeds, it becomes a patriotic appetizer or botana because the red, green and white symbolize the Mexican flag. Chef Pilar’s creation is one of the more complex tinga recipes, not for degree of difficulty but rather based upon the number of different spices included. The end result is that the combination of ingredients is duly reflected in the burst of flavors, which pleases the palate.
Origins, Versatility, and Cautionary Note Regarding Tinga Recipe
The origins of tinga are unclear, except that of course it’s a dish that evolved in Mexico. Some suggest the state of Puebla. One thing for sure is that its history has not been documented anywhere close to the number of times or with the degree of certainty as with the origins of chiles en nogada or mole.
In the southern Mexico state of Oaxaca tinga is most often made with chicken, and served over tostadas. However it can also be used as a stuffed pepper filling, wrapped with flour or corn tortillas, or spooned into crispy taco shells.
On a cautionary note, Chef Pilar’s recipe is typical of Oaxacan recipes and more generally how food in Oaxaca is prepared and served: light on the protein. Accordingly, one word of advice is to substantially increase the amount of chicken.
Recipe of Chef Pilar Cabrera from Oaxaca, Mexico, for Tostaditas de Tinga with Chicken (for 6)
(reproduced with permission)
Ingredients:
½ large chicken breast, boiled and shredded
6 tomatoes, cubed
½ onion, sliced
4 cloves garlic, minced
½ t. dried oregano
2 whole allspice
2 cloves
1 cinnamon stick
1 can 380 grams (209 drained) of chipotle chiles in adobo
12 corn tostadas
Chopped lettuce
Fresh thick cream
Vegetable oil
Preparation:
- Grind all spices together.
- Fry with a bit of oil, onion until transparent; add garlic, tomato, ground spices, liquid from the can of chiles.
- Cook over medium heat about 7 minutes.
- For additional spice, grind and add the chiles from the tin.
- Add shredded chicken and cook additional 5 minutes.
- Serve over tostadas: lettuce, followed by tinga and finally a dollop of cream.
Alvin Starkman - Alvin Starkman runs Casa Machaya Oaxaca Bed & Breakfast. He is a paid contributing writer for Mexico Today (http://www.mexicotoday.org).
