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tinga sauce recipe

Spicy Mexican Tinga Sauce

Emily
Chipotle-spiced tomato sauce, perfect drizzled on burrito bowls or mixed with pulled chicken.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Side Dish
Cuisine Mexican
Servings 10

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 medium white onion, diced
  • 4 garlic cloves, peeled and minced
  • 1 tbsp chipotle paste
  • 1 tbsp tomato puree
  • 2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 400g tin tomatoes
  • 125 ml chicken or vegetable stock
  • Juice of one lime
  • 1 tbsp apple cider vinegar
  • Bay leaf

Instructions
 

  • Heat oil in a pot on a medium heat. Fry onion for around 8-10 minutes until softened.
  • Fry off garlic for a further 2 minutes, and then add the paste, puree and spices and cook through for a further 2 minutes.
  • Pour in the tinned tomatoes and heat through for a few minutes.
  • Add stock, lime juice, vinegar and stir to combine.
  • Take the pot off of the heat and use a hand stick blender or pour it into a blender to blitz the mixture into a smoother sauce.
  • Place the pot back on the heat, add the bay leaf, and bring to a boil. Once it's boiling, reduce to a simmer, and cook for around 15 minutes until thickened. It will be very spitty so have a pot lid handy to protect yourself from volcanic tinga sauce eruptions!

Notes

Serving size: 1/10th recipe Calories: 30 Fat: 1.6g Saturated fat: 0.2g Carbohydrates: 3.4g Sugar: 1.7g Fibre: 0.7g Protein: 0.7g
Keyword tinga sauce