Easy chicken tinga

A shortcut to quick meals from south of the border
LINDA LAU ANUSASANANAN

Good food memories from childhood offer more than pleasant flavor recall. Vicky Rangel of Mountain View, California, remembers tinga, a classic slow-braised meat dish from her family home in Michoacán, Mexico. She fits that tasty legacy into her faster-paced life here with a versatile chili- and onion-spiked version that starts with cooked chicken. Pile the quick-cooking mixture on lettuce for a main-dish salad, onto crisp tortillas for tostadas, in soft tortillas for tacos or quesadillas, or on bread for sandwiches ― or spoon it onto tortilla chips for a great party appetizer.