A friend gave me her tinga recipe years ago and is almost identical to Fredda's. It is now an oft-requested menu item around our home. If short on time, an already baked rotisserie chicken is super easy to shred. Our preference in preparing the chicken breasts is to poach them until almost done and then shred into the sauce mixture for a final simmer of flavors. Thankfully, we were advised early on about the power of chipotle peppers in the adobe sauce. After making tinga numerous times, we've slowly increased the chipotle pepper to sauce ratio. I tend to make more sauce than the recipe calls for my simply adding another can of stewed tomatoes. IF EVER TOO HOT - Add honey. I now keep my honey jar right at hand when making this treat. You have to taste test it, right? And if too hot, immediately dab honey on your tongue. Then add honey, little bit at a time, to the tinga mixture. Those mild mannered tongues in your family will thank you! Honey is a better treatment for "heat on the tongue" than milk or bread, in our opinion. Thank you for this recipe treat! Oh - if anyone in your family thinks they "hate" onions, try pureeing one and then cooking the pureed onion in a bit of olive oil with nutmeg (yes - nutmeg!). This will temper the oniony taste and, chances are, they'll never even notice that you've added it to the sauce mixture.
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A friend gave me her tinga recipe years ago and is almost identical to Fredda's. It is now an...