Tinga

Here's the recipe for Tinga (the chicken I made at the book club meeting).  It's really pretty easy but let me know if you have any questions.

Tinga

8 chicken breasts, boiled and shredded
4 tomatoes
4 tomatillos
2 onions
1 can of Chipotle
2-3 tbsp Goya Sazon Seasoning (so far, we've only found in the mexican market)
1 chicken bouillon cube


Prep work: 

1. Boil the chicken breasts, let cool and then shred.   
2. Dice the tomatillos and onions (you want really small pieces).  
3. Boil a pot of water and add the tomatoes.  You'll boil these until the skin breaks.  (All these steps make up the most time consuming part of making Tinga)

Directions:

• In a large pan pour oil in the bottom until the bottom is completely covered.  Heat on medium.  Then add the diced tomatillos and onions to be sauteed.  Sprinkle the Sazon seasoning liberally over the onions and tomatillos.  Add salt to taste.  Stir every once in awhile.
• In a blender, blend the boiled tomatoes with 2 chipotle peppers from the can.  Add as much sauce as you want to affect the spiciness of the tinga.  
• When the tomatillos and onions are sauteed, then add at the shredded chicken to the pan.  Add the tomato sauce from the blender the chicken pan.  Add about 2 cups of water from the pot you used to boil the tomatoes into the chicken pot.  Add 1 crumbled chicken bouillon cube.   Mix everything together and add more seasoning and salt to taste.  Last, turn on the heat to high and let cook for 20 minutes.  
• Serve with Tostadas, shredded lettuce, mexican sour cream, queso fresco and salsa.  (Use the whatever is leftover from the chipotle can and blend to make salsa for anyone that wants it more spicy).