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- Ready in: Approx 1.5hrs
- Serves: 6
- Complexity: medium
- a two kilo chicken
- 2 ancho chiles
- 3 cloves of garlic
- 1 cinnamon stick
- 1 onion (chopped)
- 3 whole cloves
- 1 red onion (chopped)
- 1 can of chopped tomatoes
- ½ tsp of cumin
- 4 chipotle chiles (minced) and some sauce from the can
- 1 tsp of sugar
- 1 can of pimentos cut in strips
- 2 avocados in slices
- 200g of sour cream
- Salt and pepper
- freshly chopped parsley
Simmer the chicken in water with the anchos,
garlic, onion, cinnamon and cloves for 1 hour
until tender. Meanwhile, prepare a sauce
by frying the onion in a little oil, then add the
tomatoes, chipotles, cumin and sugar and
simmer for 5 minutes. Strain the stock and
remove the chicken from the bone, leaving
some in small pieces and some shredded.
Scrape the pulp from the ancho chiles and add
to the sauce. Also add the strained stock
and simmer the sauce to reduce. Stir in the
sour cream and season with salt and pepper.
Put the chicken in an oven dish, pour over the
sauce, mix together and bake for 15 minutes.
Garnish with pimento strips, avocado slices,
a dollop of sour cream and freshly chopped
Serve with a big pile of corn or flour tortillas.
Everyone digs in rolling their own.