Ingredients :
- 1 4 to 5 pound whole chicken cut into pieces and giblets removed
- 1 medium onion peeled and halved
- 2 cloves garlic crushed
- 1 tablespoon Salt
- Cold water
- For the sauce:
- 3 Roma tomatoes
- 1 cup chicken broth reserved from boiling chicken or store-bought
- 4 chipotle chiles in adobo sauce or more to taste
- 1/4 medium onion
- 1 clove garlic
- 1 extra large chicken bouillon cube or 2 regular cubes
- For the tinga:
- 2 tablespoons olive oil or pork lard
- 3/4 medium onion sliced
- Flour tortillas warmed, for serving
- Mexican rice for serving
- Shredded lettuce and Queso Fresco, or your other favorite toppings, for serving
Directions :
- In a Dutch Oven or large stock pot, add chicken, onion, garlic, and 1 tablespoon salt. Add cold water to cover and bring to boil. Reduce heat, cover, and simmer until chicken is cooked through, about 20 to 30 minutes.
- Remove chicken from pot. Shred chicken, discarding skin and bones (you should have about 4 cups chicken). Remove and set aside 1 cup cooking liquid (chicken broth).
- To make the sauce:
- Meanwhile, in a medium saucepan bring 4 cups water to boil. Add tomatoes and boil until cooked through, about 5 minutes. Remove and transfer to blender.
- To the blender with the tomatoes, add the 1 cup of reserved chicken broth, chipotle chiles in adobo, onion, garlic, and chicken bouillon. Blend until smooth, about 2 minutes.
- To make the tinga:
- In a Dutch oven or large saucepan over medium-high heat, heat olive oil until just smoking. And onions and cook until softened, about 5 minutes.
- Add half the sauce and bring to boil. Stir in chicken, adding more sauce if desired (the heat of the dish comes from the sauce, so use more or less sauce to taste). Boil until slightly thickened, about 2 minutes.
- Remove from heat and serve in tortillas with Mexican rice, shredded lettuce, and cheese.
