I had never heard the word "tinga" until I got the March issue of Sunset Magazine where there was a whole section on Mexican markets. Included was a recipe from Barrio Queen in Scottsdale, AZ, for this "spicy, smoky-sweet chipotle chile sauce" called tinga that originated in the Mexican state of Puebla and can be enjoyed in so many ways ... on tacos, tostadas, quesadillas (call them tinga-dillas!) ... I made a breakfast taco with it, scrambled eggs, pico de gallo, and avocado. Great breakfast!
Although I found many other recipes for tinga online, the one from Sunset is very easy to make and absolutely delicious. It calls for shredded grilled chicken, but I had meat leftover from a roasted chicken that I used. This would be a wonderful thing to have on a taco bar for a Cinco de Mayo party!
We ate it in tacos with shredded cabbage, queso fresco, homemade pico de gallo, cilantro, pickled Mexican vegetables, and avocado tomatillo salsa, but the recipe in Sunset makes tostaditas. You can find it HERE.