OMG!!! This was SOOOOO yummy! I am headed back to work tomorrow after a long (actually, too short) holiday break. I'm looking at piles of laundry and tons of dirty dishes right now (ugh!) and knowing myself, there's nooo way I'll be spending much time preparing dinner because of it. Freda's tinga met my needs exactly - it's cheap, easy / quick to prepare and delicious! I've actually had this recipe in my in-box for quite some time, but it wasn't until my recent trip to Cancun that made me anxious to try it. The resort my hubby and I stayed at had tinga on their buffet. I gave it a try and LOVED it! Fredda's recipe was just as good, if not better. :) The addition of cinnamon (I added a cinnamon stick, broken in half) made this ever so slightly sweet, but in a good way. My only other changes were subbing a shredded rotisserie chicken for chicken breasts and adding a couple "glugs" of chicken broth halfway thru the simmering step. NOTE: I found 2 chipotle peppers / 2 t sauce to be spot on. Served on tostada shells with Boston Bibb lettuce leaves, shredded cheddar cheese, fresh pico de gallo, salsa verde and a dollop of crema (the BEST!) and Mexican rice / pinto beans on the side, this was a SUPERB and eye-appealing meal (the green lettuce, tinga mixture and bright pico looked lovely, almost Christmas-like!). Authentic Jarito's sodas were a perfect accompainment. My hubby commented that I should make this again - SOON! Thanks for sharing, Fredda O! :-)
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OMG!!! This was SOOOOO yummy! I am headed back to work tomorrow after a long (actually, too...