Thursday, May 5, 2011

Happy Cinco De Mayo

cinco de mayo
Aren't these ladies beautiful? Look at those dresses, and the colors! MMMM I love it!

In honor of Cinco De Mayo we had a pot-luck at work today! Being as valdo has taught me many traditional spanish meals over these last 6 years I always bring one of those to work. I thought today I would share with you My from valdos mother for Tinga. She still lives in mexico but you can find all the product here also. (I hadn't planned on doing this post so I scoured the internet for pics of the ingredients.)

Tinga

Ingredients:

Rotisserie chicken
(any brand or type or flavor you choose)
tinga recipe

Yellow onion
tinga recipe

Roma tomatos
tinga recipe

Chipotle peppers in adobe sauce
(any brand you have near you will work)
tinga recipe
tinga recipe

Tomato Boulion
(any type or brand you have near you will work)
tinga recipe
tinga recipe

Olive oil
(any type or brand you have near you will work)
tinga recipe

What to do:

First you need to shred your chicken. Some people may do this with two forks I prefer to use my hands, for me its faster.

Second put your 2-3 romas in water and boil until soft and the skin splits open.

Third slice some of the yellow onion into thin strips and add with some olive oil into a pan and heat thru.

Fourth once the romas are ready add them into a blender with a half a cup of that boiling water. Then add 2 cubes or two tablespoons of the tomato boulion into the blender. Next mix in 2-4 of the chipotle peppers from your can. MIX WELL.

Fifth once the onions are cooked thru add your chicken into the pan.

Sixth When the sauce is all mixed into the blender, pour over the chicken and onions in the pan.

Seventh continue heating until the sauce is all worked into the chicken. (maybe 10 mins)

Eigth serve with tostadas or and tortilla chips.
tinga recipe
tinga recipe

*hint*
if its too hot for you add some queso fresco sprinkled on top!!!
tinga recipe
tinga recipe

If you end up making this, please share your thoughts with me!

love,
val

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