Tinga is one of those dishes that is wonderfully versatile. Pile it on tostadas for a main entree, serve it as a side to any dish with Mexican Rice and Beans, or make Tinga nachos with a topping of fresh pico de gallo and sour cream.
Like many Mexican dishes, this one is meant to be appropriate for any cut of chicken, and it is stewed separately to make it tender no matter what cuts you use. Rinse 1-1.5 pounds of chicken and stew for up to 4 hours with:
Enter your info. here to subscribe to the Applause Catering Newsletter including catering news and the Recipe of the Month.