Tinga is a traditional Mexican dish of shredded chicken or beef simmered in a rich tomato and adobo sauce. Tinga is known for its smoky, slightly spicy flavour from the chipotle peppers, which are smoked jalapeños in tomato sauce. The chipotle has the same heat rating as a jalapeño, which is relatively low compared to most hot peppers. In Mexico, tinga comes from the Nahuatl word "tingatl," which means "to tear," referring to tearing meat after slow cooking or braising.

The shredded meat is usually served on crunchy tostadas with sour cream, avocado, white onion, and cheese. Other great additions include lime, cilantro, lettuce, pickled jalapeños, radish, onion, and diced tomatoes.

Tinga can be made from venison, black bear, goose, or duck. Long-grained meat, like moose, works best, and round roasts, shoulders, or shanks are ideal for slow cooking into tinga. Corn tortillas heated or fried to make crunchy tostadas or hard taco shells are all options for serving and eating.

Ingredients:

For tinga

• ½ white onion, thinly sliced
• 2 lbs venison shank, boneless
• 2 tsp chili powder
• 1 tsp ground cumin
• ½ tsp Kosher salt
• ½ tsp freshly ground pepper
• 1 398 ml can tomato sauce or puree
• 3 chipotle peppers in adobo, chopped
• 1 tbsp adobo sauce from the can
• 2 cloves garlic, minced
• 2 tbsp apple cider vinegar
• 1 tbsp tomato paste

For serving

• 12 corn tortillas, warmed

Garnish options

• ½ cup pickled jalapeños, sliced
• 1 avocado, sliced
• 2 Roma tomatoes, diced
• 4 radishes, sliced
• ½ white onion, diced
• 1 cup crumbled or shredded cheese
• 1 cup shredded lettuce
• fresh cilantro, chopped
• 1 lime, cut into wedges

Directions:

1. Spread the sliced onion in the bottom of a slow cooker and place the venison on top.
2. Place the remaining ingredients in a bowl and stir to combine. Pour the mixture over and around the venison.
3. Place the lid on the slow cooker and set it on low temperature. Cook for six hours.
4. Remove the venison from the slow cooker and tear it apart into small chunks. For authentic tinga, do not shred the meat thinly.
5. . Return the venison to the slow cooker and stir it into the sauce to stay warm.
6. Serve the tinga with heated corn tortillas or crunchy tostadas and top with your favourite garnishes, finishing with a squeeze of lime.