This vegetable flavor base can be added to cooked beef, chicken, shrimp or beans to create a hearty topping for nachos.
Make Ahead: The cooled tinga base can be refrigerated in an airtight container for up to 3 days or frozen, preferably in 1-cup portions, for up to 3 months.
Servings: 3.5 cups
- 1/4 cup olive oil
- 1 1/2 large white onions, cut into small dice (about 2 1/2 cups)
- 6 to 8 medium cloves garlic, minced
- 2 1/2 pounds Roma or hothouse tomatoes, cored, then coarsely chopped (about 4 cups, plus juices)
- 2 chipotle peppers en adobo, minced
- 1 bay leaf
- 1 teaspoon dried oregano, preferably Mexican
- Kosher salt
Heat the oil in a large saute pan over medium heat. Add the onions and cook for about 45 minutes, stirring often, until they are soft, golden and caramelized. Add the garlic and cook for 2 minutes, stirring to incorporate, then add the tomatoes and their juices, chipotle peppers, bay leaf and oregano; mix well.
Increase the heat to medium or medium-high; cook uncovered for about 30 minutes, stirring occasionally, until the moisture in the mixture has evaporated. Discard the bay leaf. Taste, and season with salt.
The tinga is ready to be added to other ingredients; or transfer it to a container, cool slightly, then cover and refrigerate or freeze (preferably in 1-cup portions).
From David Suarez, chef and culinary director at Rosa Mexicano.
Tested by Bonnie S. Benwick.
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