Chicken Tinga is a spicy slow-cooked chicken thigh, broth, onion, and chipotle pepper-sauce and a can of tomatoes. You first cook the broth, onion, and chicken together for an hour. I suspect more than an hour would be even better. Then you shred the chicken with forks and set aside. Then you take the tomatoes, chipotle pepper-goo, and a cup of broth in a blender and puree. Sautee another finely diced onion, add the spicy sauce and broth and chicken, then slow simmer for about 90 minutes so it all soaks in, with the lid off so it reduces. Be sure to stir every so often to prevent burning. Serve in a tortilla, sort of like a buritto or enchilada with cheddar cheese and top with sour cream and more sauce.
On the second day, take a half cup of this spicy tinga sauce and simmer in a pan with one raw egg, heating slowly and scrape bottom and sides until noticeably thickens. Remove from heat. You just made a savory and spicy custard from that egg. Serve over English muffin or toast, with your choice of meat. I suggest a chorizo or sausage patty with more cheddar cheese. This is healthier than Eggs Benedict, and tastes exquisite.
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