Grandma's Tinga

Grandma's Tinga
Makes:
4
Prep Time:
10
minutes
Total Time:
20
minutes
This tasty Grandma's Tinga recipe has its roots in Mexico. Tinga is the Spanish word for "stew." This quick-to-make stew made with shrimp, onions and tomatoes gets an extra flavor boost from chocolate and a chipotle chile. Great for all occasions and works well as a buffet item, too. Sprinkle with cheese. Serve hot with toasted bread.

In this recipe:


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Ingredients:

  • 2 tablespoons vegetable oil
  • 2 medium thinly sliced onions (about 2 cups total)
  • 1 tablet (90 g) NESTLÉ ABUELITA Chocolate, broken into pieces
  • 1 cup tomato puree
  • 1/4 cup water
  • 2 tablespoons MAGGI Granulated Chicken Flavor Bouillon
  • 1 chipotle chile in adobo sauce, finely chopped
  • 1 1/4 lbs. medium shrimp, peeled and deveined
  • 1/2 cup (2 oz.) shredded Panela cheese
  • 8 slices BIMBO Double Fiber Bread, lightly toasted

Directions:

HEAT oil in large saucepan over medium-high heat. Add onions; cook, stirring occasionally, for 4 minutes or until soft. Add chocolate, tomato puree, water, bouillon and chile; bring mixture to a boil. Cook for 2 minutes or until chocolate is melted. Add shrimp; cook for 3 minutes or until shrimp are cooked through.

SPRINKLE with cheese. Serve hot with toasted bread.

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Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Grandma's Tinga

    Ingredients

    • 2 tablespoons vegetable oil
    • 2 medium thinly sliced onions (about 2 cups total)
    • 1 tablet (90 g) NESTLÉ ABUELITA Chocolate, broken into pieces
    • 1 cup tomato puree
    • 1/4 cup water
    • 2 tablespoons MAGGI Granulated Chicken Flavor Bouillon
    • 1 chipotle chile in adobo sauce, finely chopped
    • 1 1/4 lbs. medium shrimp, peeled and deveined
    • 1/2 cup (2 oz.) shredded Panela cheese
    • 8 slices BIMBO Double Fiber Bread, lightly toasted

     

    Directions

    HEAT oil in large saucepan over medium-high heat. Add onions; cook, stirring occasionally, for 4 minutes or until soft. Add chocolate, tomato puree, water, bouillon and chile; bring mixture to a boil. Cook for 2 minutes or until chocolate is melted. Add shrimp; cook for 3 minutes or until shrimp are cooked through.

    SPRINKLE with cheese. Serve hot with toasted bread.

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