Tinga

Tinga

Definition: Tasty, thats all you need to know.

Greg was introduced to this meal while serving his mission in Chi-Town. Didn't know a healthy meal could come out of Chicago? Me either. That town is full of deep dish pizza and hotdogs. Anyway, he served among the hispanic population and came back with plenty of tasty unhealthy recipes, and one or two healthy ones.

Actually, this recipe is originally not very healthy, but with one simple substitute you can make it a low calorie, low carb dinner.

What you will need:

2 chicken breast, boiled and shredded

1 small can of chipotle peppers in adobo sauce

1 28 oz can of diced tomatoes, unsalted (the picture above has a small can, but it isn't enough)

1/2 medium white onion, sliced

1 tbs olive oil

about 1 cup of light sour cream

1 package of queso fresco (mexican cheese)

Romaine lettuce leaves (if you are feelin' foxy there have a brand for you!)

1 package of tostadas (if you choose)

Part 1: The Sauce

This sauce is super simple, and the recipe is really up to you. It all depends on how spicy you like your food. I like mine with just a little kick. You will combine the diced tomatos and one (or two, or three) chipotle peppers and 2 tbs of adobo sauce together. If you have a stick blender, this is the best way to puree (sp?) them all. If not, you could use a food processor or even just a regular blender. Just make sure to clean it out VERY well afterward, you don't want your next smoothie to taste like this. Trust me.

Once the diced tomatoes and peppers are completely liquified you are done. Easy as that.

Part 2: The Chicken

Heat a large pan or pot over medium heat. add the olive oil and onions. Cook the onions until they are soft. Add the sauce and shredded chicken. Bring to a simmer. Heat for 10 or 15 minutes. Just long enough to heat the chicken through and let the sauce thicken a little.

Part 3: Lettuce, and other ingredients

While the chicken is simmering you will want to prepare the lettuce. Make sure you are using romaine lettuce (the long, skinny leaves) or else the meal will be incredibly messy. Fill your sink up about half way with ice cold water and just about a dash or two of vinegar. Take the romaine leaves you want to use and let them soak in the sink for about 5 minutes. This will not only clean your leaves, but make them crisp. Once I am ready to put them out I just shake them over the sink to get the excess water off.

Other ingredients: Place the sour cream, cheese, and tostadas on the table, ready for assembly.

Part 4: Putting it all together.

Once the chicken is ready it is time to assemble! Take your lettuce leaves (or tostadas if you want the carbs and messiness they bring) and put a small layer of sour cream over top. Then add the chicken and top it off with crumbles of queso fresco! The sour cream and cheese really help cool your mouth if your sauce is too hot.

Part 5: Enjoy!!

Calories: It all depends on the sour cream and cheese you use, but it is right around 100 calories per lettuce leaf!

This is a picture of the chicken cooking, sorry it is a little out of order!