This sweet-smoky Mexican dish is even better a few days later.
“In Spanish, tinga means messy and unruly, which is why shredded chicken is ideal for this dish,” says San Francisco-based chef Lynda Marren. The flavors meld over the course of a couple days so it makes a great meal prep recipe.
This recipe is part of our meal prep series. For the full plan click here.
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 garlic clove, chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- ¼ teaspoon ground cumin
- 1 cup chicken stock
- ½ cup canned plum tomatoes
- 1 canned chipotle chile in adobo
- 2 teaspoons balsamic vinegar
- ½ cup shredded rotisserie chicken
- 2 corn tortillas
- ½ cup cabbage, shredded
- 2 tablespoons cojita cheese (optional)
- ½ lime
Heat the olive oil in a large saucepan over high heat; add onion, garlic, salt, pepper, and cumin and cook until transparent, about five to six minutes. Add stock and cook until veggies are very soft, about 10 minutes.
Using a large spoon transfer about ½ of the onions and cooking liquid to a food processor; add the canned tomatoes, chipotle chile, and balsamic vinegar and process until smooth.
Pour mixture into the pan with the remaining onions; add the shredded chicken and heat for three to five minutes then remove from heat. Once cooled, store in an airtight container in the fridge alongside separate containers of the garnishes.
Microwave the chicken mixture for 90 seconds then microwave the tortillas for 30 seconds. On a plate, top heated tortillas with chicken mixture, shredded cabbage, cotija cheese, and a squeeze of lime.