Chicken Tinga

Name: Chicken Tinga
Yield: makes 15 tacos
Ingredients: 1 poblano chile, oil-roasted, peeled, cored, and seeded (page 154); 1 sweet red bell pepper, oil-roasted, peeled, cored, and seeded (page 154); 2 pounds boneless, skinless chicken breasts, cut into 1-inch strips; 1 tablespoon red jalapeño chile powder (page 151); 2 teaspoons kosher salt; 1 teaspoon black pepper; 3 tablespoons canola oil; 12 ounces jalapeño-chicken sausage; 1 large white onion, halved and cut into 1/4-inch-thick slices; 15 cloves garlic, dry-roasted (page 158) and mashed; 3/4 cup chipotle puree (page 153); 12 ounces spicy vegetable juice; 12 ounces tomatoes, blackened (page 164) and cut into 1/4-inch dice; 1/2 cup balsamic vinegar; 1 tablespoon dried Mexican oregano, toasted and ground; 3 tablespoons dark brown sugar; 15 (5 1/2-inch) crispy yellow corn tortilla shells (page 17); Garnish: Iceberg Lettuce Garnish (page 144) or chopped fresh cilantro

January 26, 2012

The Spanish word tinga means “unruly” or “messy.” But there is nothing messy about the wonderful flavors of this dish with its layers of smoky and sweet. The browned chicken has accents of balsamic vinegar, roasted sweet peppers, and chiles—a sort of Mexican chicken cacciatore. I consider it one of Mexican cuisine’s top ten classic dishes. Tinga tacos are a perennial favorite in northern New Mexico and can have other fillings beside chicken. In addition to tacos or burritos, this filling—really a homey soul-satisfying stew—can be served in a bowl over rice. It also makes a great bocadillo, a Mexican sandwich served on a square crispy roll. To reduce the heat level of this dish, decrease or leave out the chipotle puree.

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