Are you ready to spice up your meal routine? Look no further than the bold and flavorful world of Tinga! This popular Mexican dish, which translates to “shredded” in English, typically involves slow-cooking chicken or pork in a rich, smoky tomato-based sauce. The result is tender, juicy meat that’s bursting with flavor. But why stop at just two traditional options when you can mix and match with an array of ingredients and cuisines? In this article, we’ll take you on a culinary journey through 18 spicy Tinga recipes that will elevate your cooking game and satisfy your cravings.
Chicken Tinga Tacos with Avocado Crema
This recipe combines the rich flavors of Mexico with the creaminess of avocado, creating a delicious and easy-to-make dish perfect for any occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup chipotle peppers in adobo sauce
– 2 cloves garlic, minced
– 1 tsp cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Avocado Crema (see below)
– Optional toppings: diced onions, cilantro, lime wedges
Instructions:
1. In a blender or food processor, combine chipotle peppers, garlic, and cumin. Blend until smooth.
2. Grill or cook chicken breasts according to your preference. Shred the cooked chicken into bite-sized pieces.
3. Add the chipotle mixture to the shredded chicken and stir until well combined. Season with salt and pepper to taste.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning the chicken mixture onto a warmed tortilla, followed by a dollop of Avocado Crema.
Avocado Crema:
– 3 ripe avocados
– 1/2 cup sour cream
– 1 tsp lime juice
– Salt and pepper, to taste
Blend all ingredients until smooth. Serve chilled or at room temperature.
Cooking Time: Approximately 20-25 minutes.
Pork Tinga Tostadas with Pickled Red Onions
Discover the vibrant flavors of Mexico with these crispy pork tinga tostadas, topped with tangy pickled red onions and a sprinkle of fresh cilantro. This easy-to-make recipe is perfect for a weeknight dinner or a gathering with friends.
Ingredients:
– 1 pound boneless pork shoulder
– 2 tablespoons olive oil
– 1 onion, diced
– 3 garlic cloves, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 corn tortillas
– Pickled Red Onions (see below)
– Fresh cilantro leaves for garnish
Pickled Red Onions:
– 1 red onion, thinly sliced
– 1 cup apple cider vinegar
– 1/2 cup water
– 1 tablespoon sugar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat oil over medium-high heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, smoked paprika, salt, and pepper; cook for 1 minute.
4. Shred pork with two forks and stir into skillet to combine.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tostadas by spooning pork mixture onto tortillas, topping with pickled red onions, and garnishing with cilantro.
Cooking Time: About 30 minutes.
Beef Tinga Enchiladas with Queso Fresco
Discover the rich flavors of Mexico with these tender beef enchiladas smothered in a creamy queso fresco sauce. Perfect for a cozy dinner or gathering with friends.
Ingredients:
– 1 lb beef brisket, cooked and shredded
– 2 tbsp vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (10 oz) enchilada sauce
– 8 corn tortillas
– 1 cup queso fresco, crumbled
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened.
3. Add shredded beef to skillet; stir to combine with onion mixture.
4. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side.
5. Assemble enchiladas by spooning beef mixture onto tortilla, rolling, and placing seam-side down in a baking dish. Repeat with remaining tortillas and filling.
6. Pour enchilada sauce over the top and sprinkle with queso fresco.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
8. Garnish with cilantro and serve hot.
Cooking Time: 25-30 minutes
Vegetarian Black Bean Tinga Bowls
This vibrant recipe combines the flavors of Mexico with the comfort of a hearty bowl, all while being completely plant-based. With roasted black beans and a tangy slaw, this dish is perfect for a quick weeknight dinner or lunch on-the-go.
Ingredients:
– 1 can black beans, drained and rinsed
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp smoked paprika (optional)
– Salt and pepper to taste
– 4 cups mixed greens
– 1 cup slaw mix (red cabbage, carrots, etc.)
– Lime wedges, for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, onion, garlic, cumin, and smoked paprika (if using). Add black beans and toss to coat.
3. Spread the bean mixture on a baking sheet and roast for 20-25 minutes, or until slightly caramelized.
4. In a separate bowl, combine mixed greens and slaw mix.
5. To assemble bowls, place a scoop of roasted black beans over the greens, followed by a dollop of your favorite toppings (e.g., sliced avocado, diced tomatoes, pickled onions).
6. Serve with lime wedges on the side.
Cooking Time: 25-30 minutes
Shrimp Tinga Tostadas with Mango Salsa
Elevate your taco Tuesday game with this flavorful Mexican-inspired dish. Shrimp Tinga Tostadas with Mango Salsa is a symphony of textures and tastes, featuring tender shrimp, crispy tortillas, and a sweet and tangy mango salsa.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1/4 cup chipotle peppers in adobo sauce
– 1 teaspoon cumin
– Salt and pepper to taste
– 8 corn tortillas
– Mango Salsa (recipe below)
– Lime wedges, for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, whisk together oil, garlic, chipotle peppers, and cumin.
3. Add shrimp and toss to coat; season with salt and pepper.
4. Place tortillas on a baking sheet and toast for 5-7 minutes or until crispy.
5. Cook shrimp for 2-3 minutes per side or until pink and cooked through.
6. Assemble tostadas by topping toasted tortillas with cooked shrimp, mango salsa, and a squeeze of lime juice.
Mango Salsa:
– 2 ripe mangos, diced
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt to taste
Combine ingredients in a bowl; refrigerate for at least 30 minutes to allow flavors to meld.
Slow Cooker Chicken Tinga for Meal Prep
This recipe for Slow Cooker Chicken Tinga is a flavorful and easy-to-make meal prep option that’s perfect for busy days. Tender chicken, rich spices, and tangy tomatoes come together in a deliciously comforting dish.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In the slow cooker, combine chicken, onion, garlic, diced tomatoes, chicken broth, cumin, smoked paprika, salt, and pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Shred chicken with two forks and stir to combine.
4. Serve hot, garnished with cilantro leaves.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Tinga de Pollo Stuffed Peppers
Elevate your Mexican-inspired dinner game with these flavorful and vibrant stuffed peppers filled with tender chicken, crunchy veggies, and creamy rice. Perfect for a weeknight meal or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 lb boneless, skinless chicken breasts, cooked and shredded (Tinga de Pollo)
– 1 cup cooked white rice
– 1/2 cup chopped onion
– 1/2 cup chopped fresh cilantro
– 1/4 cup crumbled queso fresco or feta cheese (optional)
– 1 tsp ground cumin
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large bowl, combine chicken, rice, onion, cilantro, cheese (if using), and cumin. Mix well.
4. Stuff each pepper with the chicken mixture, filling to the top.
5. Drizzle olive oil over the peppers and season with salt and pepper.
6. Bake for 25-30 minutes or until the peppers are tender.
Cooking Time: 25-30 minutes
Tinga-Style Pulled Pork Sliders
Elevate your slider game with this flavorful take on traditional pulled pork, infused with the bold flavors of Mexico’s tinga-style cooking. These bite-sized beauties are perfect for a quick snack or a crowd-pleasing appetizer.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup lard or vegetable oil
– 2 tablespoons chipotle peppers in adobo sauce, minced
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 8 slider buns
– Optional toppings: diced onions, cilantro, sour cream, queso fresco
Instructions:
1. Preheat your slow cooker to low heat.
2. In a large bowl, combine pork shoulder, lard or oil, chipotle peppers, lime juice, cumin, salt, and pepper. Mix until the pork is well coated.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Shred the pork with two forks and mix in any accumulated juices.
5. Split slider buns and fill with pulled pork. Add desired toppings.
6. Serve immediately and enjoy!
Cooking Time: 4-10 hours
Chipotle Chicken Tinga Quesadillas
Transform traditional quesadillas with the bold flavors of chipotle chicken tinga. This recipe combines tender shredded chicken cooked in a smoky chipotle tomato sauce, melted cheese, and crispy tortillas.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1 can (14.5 oz) diced tomatoes
– 2 chipotle peppers in adobo sauce
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: diced onions, sour cream, salsa
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5 minutes.
3. Add chipotle peppers, garlic, cumin, salt, and pepper. Cook for an additional 2-3 minutes.
4. Stir in diced tomatoes and bring to a simmer. Let sauce thicken slightly, about 10 minutes.
5. Shred chicken with two forks and stir back into the sauce.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble quesadillas by placing shredded chicken mixture onto half of each tortilla, topping with cheese, and folding tortilla in half.
8. Cook quesadillas in a large skillet over medium heat until crispy and golden, about 2-3 minutes per side.
Cooking Time: 25-30 minutes
Tinga de Res (Beef Tinga) with Cilantro Rice
This classic Mexican dish is a flavorful and spicy twist on traditional beef tacos, featuring tender shredded beef cooked in a rich tomato-based sauce. Serve it with a side of creamy cilantro rice for a delicious and well-rounded meal.
Ingredients:
For the Beef Tinga:
– 1 lb beef brisket or shank, cut into large pieces
– 1/4 cup vegetable oil
– 2 onions, chopped
– 3 garlic cloves, minced
– 2 chipotle peppers in adobo sauce, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– Salt and pepper to taste
For the Cilantro Rice:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup chopped fresh cilantro
– 2 tbsp vegetable oil
– Salt to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Brown the beef in a large Dutch oven over medium-high heat, then transfer to the oven and cook until tender.
3. In a separate pan, sauté the onions, garlic, chipotle peppers, and cumin until softened.
4. Add the cooked beef, diced tomatoes, salt, and pepper to the pan, stirring to combine. Simmer for 10 minutes.
5. Cook the rice according to package instructions. Mix in chopped cilantro, oil, and salt to taste.
Cooking Time: 45 minutes
Tinga-Inspired Breakfast Burritos
Elevate your breakfast game with these flavorful burritos, inspired by the popular Mexican street food, tinga. This recipe combines scrambled eggs, spicy chicken, and creamy avocado for a satisfying morning meal.
Ingredients:
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 2 large eggs
– 1/4 cup chopped onion
– 1 jalapeño pepper, diced
– 1 tsp cumin
– 1/2 tsp chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– 2 ripe avocados, sliced
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: sour cream, salsa, cilantro
Instructions:
1. Scramble the eggs in a bowl and set aside.
2. In a large skillet, heat the chicken over medium-high heat with cumin, chili powder, salt, and pepper until heated through.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble burritos by filling each tortilla with scrambled eggs, shredded chicken, and sliced avocado.
5. Top with cheese and any desired toppings. Roll up and serve.
Cooking Time: Approximately 15-20 minutes
Smoky Mushroom Tinga for Vegetarian Tacos
This recipe is a game-changer for veggie tacos, offering a rich and smoky flavor profile that’s sure to impress. By using mushrooms as the protein source, you’ll get a meaty texture without sacrificing any of the flavor.
Ingredients:
– 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 1 tablespoon lime juice
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the mushrooms; cook until they release their moisture and start to brown, about 5 minutes.
4. Stir in smoked paprika, cumin, salt, and pepper. Cook for an additional minute.
5. Squeeze lime juice over the mixture and stir to combine.
6. Taste and adjust seasoning as needed.
7. Serve warm, garnished with cilantro if desired.
Cooking Time: 15-20 minutes
Tinga de Pollo Empanadas with Lime Crema
These empanadas are a delicious and savory treat that combines the rich flavors of tinga de pollo (shredded chicken cooked in chipotle peppers) with the brightness of lime crema. Perfect as an appetizer or snack, these empanadas will transport your taste buds to Mexico.
Ingredients:
– 1 package of empanada dough
– 1 cup tinga de pollo filling (see below for recipe)
– Lime Crema (recipe below)
– Vegetable oil for frying
Tinga de Pollo Filling:
– 1 pound cooked chicken, shredded
– 1/2 cup chipotle peppers in adobo sauce, chopped
– 1 onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
Lime Crema:
– 1 cup heavy cream
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon honey
– Salt to taste
Instructions:
1. Preheat oil in a deep frying pan to 375°F.
2. Roll out empanada dough and cut into desired shapes.
3. Place tinga de pollo filling onto one half of the dough, leaving a 1/2-inch border.
4. Fold other half over filling and press edges to seal.
5. Fry empanadas for 2-3 minutes on each side or until golden brown.
6. Serve with Lime Crema.
Cooking Time: 10-12 minutes
Spicy Tinga Chicken Pizza with Cotija Cheese
Elevate your pizza game with this bold and flavorful combination of spicy tinga chicken, creamy melted cheese, and tangy Cotija crumbles. This recipe is perfect for adventurous eaters who crave a little heat in their meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup chipotle peppers in adobo sauce
– 2 cloves garlic, minced
– 1/2 cup pizza dough (homemade or store-bought)
– 1 cup shredded mozzarella cheese
– 1/4 cup crumbled Cotija cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Olive oil for brushing crust
Instructions:
1. Preheat oven to 425°F (220°C).
2. Grill or cook chicken in a skillet with chipotle peppers, garlic, salt, and pepper until cooked through.
3. Roll out pizza dough and place on a baking sheet. Brush with olive oil.
4. Top dough with grilled chicken, mozzarella cheese, and Cotija crumbles.
5. Bake for 15-20 minutes or until crust is golden brown and cheese is melted.
6. Sprinkle with cilantro before serving.
Cooking Time: 20-25 minutes
Tinga-Style Turkey Lettuce Wraps
These wraps combine the spicy, smoky flavors of Mexico with the freshness of lettuce and turkey. Perfect for a quick lunch or dinner.
Ingredients:
– 1 lb ground turkey
– 1/4 cup chipotle peppers in adobo sauce, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 8 large lettuce leaves
– 1 ripe avocado, sliced
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine turkey, chipotle peppers, garlic, and olive oil. Mix well.
2. Form into small patties, about 1/4 inch thick.
3. Cook in a non-stick skillet over medium-high heat for 5-6 minutes per side, or until cooked through.
4. Warm large lettuce leaves by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble wraps by placing a patty on each lettuce leaf, topping with sliced avocado, salt, and pepper to taste.
Cooking Time: 15-18 minutes
Tinga de Camarón (Shrimp Tinga) Taco Salad
Discover the bold flavors of Mexico with this vibrant taco salad, featuring succulent shrimp tinga, crunchy greens, and creamy avocado. A perfect blend of textures and tastes for a satisfying meal.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika (chipotle powder)
– Salt and pepper to taste
– 4 corn tortillas
– 2 cups mixed greens
– 1 ripe avocado, diced
– Lime wedges, for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high. Add shrimp and cook until pink, about 2-3 minutes per side.
3. In the same skillet, add onion and garlic; cook until softened, about 2-3 minutes.
4. Stir in cumin, smoked paprika, salt, and pepper. Cook for an additional minute.
5. Warm tortillas by wrapping them in foil and heating for 2-3 minutes.
6. Assemble salad: place greens on a plate, top with shrimp mixture, diced avocado, and lime wedges.
Cooking Time: Approximately 15-20 minutes
Tinga-Stuffed Sweet Potatoes with Greek Yogurt
Tinga-Stuffed Sweet Potatoes with Greek Yogurt: A Twist on Classic Comfort Food
Experience the warm flavors of Mexico and the tanginess of Greece in this unique sweet potato recipe. Tender sweet potatoes are filled with a rich tinga filling, topped with creamy Greek yogurt, and finished with a sprinkle of crispy tortilla strips.
Ingredients:
– 4 large sweet potatoes
– 1 can chipotle peppers in adobo sauce
– 1/2 cup cooked chicken breast, shredded
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 cup Greek yogurt
– 1/4 cup chopped cilantro
– Tortilla strips for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake sweet potatoes for 45-50 minutes, or until tender.
3. In a pan, heat olive oil over medium heat. Add chipotle peppers and cook for 2 minutes.
4. Stir in cooked chicken breast and season with salt and pepper to taste.
5. Split the baked sweet potatoes lengthwise and fill each with the tinga filling.
6. Top with Greek yogurt, cilantro, and tortilla strips.
Cooking Time: 1 hour 15 minutes
Tinga-Inspired Loaded Nachos with Guacamole
Elevate your nacho game with this flavorful and colorful recipe, inspired by the rich flavors of Mexico’s tinga style chicken. With crispy tortilla chips smothered in a spicy tinga-inspired chicken mixture, creamy guacamole, and melted cheese, you’ll be hooked from the first bite!
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/4 cup chipotle peppers in adobo sauce
– 2 tbsp olive oil
– 8-10 corn tortilla chips
– 1 cup shredded cheddar cheese
– 1 ripe avocado, diced
– Lime wedges, for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the chipotle peppers and adobo sauce over medium-high heat.
3. Add chicken breast and cook until shredded and coated in the tinga mixture.
4. Arrange tortilla chips on a baking sheet.
5. Spoon the tinga-inspired chicken mixture over the tortilla chips.
6. Top with shredded cheese and bake for 10-12 minutes, or until melted and bubbly.
7. Meanwhile, mix diced avocado with lime juice (optional).
8. Serve loaded nachos with a dollop of guacamole and lime wedges on the side.
Cooking Time: 20-25 minutes
Summary
Get ready to spice up your meals with these 18 mouth-watering Tinga recipes! From classic Chicken Tinga Tacos to innovative Shrimp Tinga Stuffed Sweet Potatoes, there’s something for every taste and dietary preference. Explore a variety of flavors, from chipotle-spiced pulled pork sliders to smoky mushroom tinga for vegetarian tacos. With options for meal prep, breakfast burritos, and even pizza, these recipes are sure to become staples in your kitchen. Whether you’re a seasoned chef or just starting out, this collection has something to ignite your passion for cooking!
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