Mexican Chicken Tinga
Mexican chicken tinga, or tinga de pollo, is a shredded chicken dish with tender sliced onions cooked in a spicy tomato and chipotle chili sauce. Delicious served on crunchy tostada shells topped with sour cream. This recipe is easy to make and great for feeding a crowd!
Ingredient
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 (15 ounce) can stewed tomatoes
- 1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
- 2 pounds shredded cooked chicken meat
- 16 tostada shells
- ½ cup sour cream
Direction
- Heat oil in a saucepan over medium heat. Add onions; cook and stir until softened and translucent, about 5 minutes.
- Meanwhile, blend tomatoes and chipotle peppers in adobo sauce in a blender.
- Pour pureed mixture over onions in the saucepan; add chicken and stir to combine. Cover and simmer until hot and heated through, about 20 minutes.
- Mound shredded chicken mixture onto tostada shells and garnish with sour cream.
