Tinga de Pollo

This is a shredded chicken dish spiked with a chipotle chile and tomato sauce. It is a wonderful topping for tostadas or filing for tacos, but you can also eat it  with some rice and fried beans.

I used to hate having to make this because in my mind it took a long time to prepare and I was not very happy having to shred the chicken, there is something about the way boiled-cooked chicken smells that just makes me want to hide! But the end result is so tasty and wonderful that I have to admit it is worth the fears! My family loves it and it makes me feel really proud knowing that I am cooking something typical mexican for them to enjoy!! You can use more or less peppers depending on how spicy you like your food to be and for kids leave them out completely, the taste is still really great!

Ingredients:

• 4 large ripe tomatoes
• 4 chipotle peppers in adobe sauce (canned ones are ok)
• 1/2 cup chicken stock
• 2 Tbsp vegetable oil
• 3 garlic cloves, finely chopped
• 2 white onions, thinly sliced
• 4 to 6 cups shredded cooked chicken
• salt and pepper, to taste

Directions:

1. Heat a skillet over high heat until a drop of water sizzles on contact.
2. Add the tomatoes and roast, turning several times, until blackened on all sides. Remove and let sit until cool to touch. 
3. Working over a mixing bowl to catch any juice, peel off the black skin, cut and remove any seeds. 
4. Coarsely chop into large chunks and add to a food processor or blender. Add the peppers with the adobe sauce that clings to them and the chicken stock and process until smooth. 
5. In a large pan heat the oil over medium high heat. When hot, add the garlic and onions, sauté 2 to 3 minutes until soften. Add the tomato chile mixture and stir for 3 minutes to heat. 
6. Reduce heat to medium; add shredded chicken and simmer uncovered, until most of the liquid has evaporated, about 8 to 10 minutes. Season with salt and pepper.
7. Serve on a bed of rice or as filling for tacos with some fried beans.

Note: This can also be done with beef by simmering 750gr of beef in water for about 2-3 hours. When tender, remove from water and allow to cool. Shred with two forks or pull apart with fingers. Make sauce as above and add shredded beef in place of chicken.