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Mexican


Chicken (boiled, store bought or smoked and shredded) about 1 lb (you can also do pork)

Tinga sauce (see method for cooking varients)
Chorizo (optional) 4 oz
1-2 large onions
4-5 medium tomatoes or a mix of tomatoes and tomatillos
1 can of Chipotle chiles in Adobo
4-6 cloves of garlic
salt and pepper to taste
4-5 tablespoons of oil I used olive oil

I personally smoke everything, chicken , onions(halved), tomatoes tomatillo and garlic. Cook the chicken till done and remove the rest when the tomatoes/tomatillos soften and or split. After it cools slice the onion.
If not smoking parboil the tomatoes/tomatillos for 30-45 seconds and rough chop. Halve and slice the onion.

Heat the oil in a large pan, if using chorizo cook it till done, and add the onion. Cook the onion until soft and translucent for about 5-6 minutes.
In a blender/food processor, throw the tomatoes/tomatillos, garlic, salt, pepper and 2-3 chipotle chiles from the can. Be careful with the chiles. The original Mexican recipe calls for the entire can of Chipotle, but that's pretty spicy, so start with a few chiles and add more if needed after intial blend.
After blending the ingredients, taste the salsa for salt and pepper and adjust the amount of salt and pepper, if you want more kick add another chipotle or two
Pour the salsa over onions.
Let the sauce simmer on a low heat for at least 30 minutes.
Add the chicken to the sauce and let simmer another 30 or so.
Serve as tacos or over rice.

Excellent