Mexican Tinga


  • 3-4 chicken breasts (boneless/skinless)
  • 2 large onions
  • 1 4oz can of Chipotle peppers
  • 2-3 cloves of garlic
  • tostadas


  • Lettuce
  • Sour Cream
  • Salsa
  • Queso Fresco


  1. In a blender, combine 1/2 onion, 2-3 garlic cloves, can of chipotle peppers (this will make it spicy, so you can de-seed them to reduce amount of spice). Fill empty can of peppers with water and add to mixture. Blend until smooth. Set aside.
  2. Fill a large pot with water and boil chicken with 1/4 sliced onion and 1 clove of garlic (crushed). Once chicken is fully cooked, drain excess water and shred/pull apart into smaller pieces. In a large skillet, heat vegetable oil, add 1 onion (sliced) and mostly sauté it. Then add the shredded chicken with the onions. Add sauce to chicken mixture and simmer until evenly heated.

No comments:

Post a Comment

'; (function() { var dsq = document.createElement('script'); dsq.type = 'text/javascript'; dsq.async = true; dsq.src = '//' + disqus_shortname + ''; (document.getElementsByTagName('head')[0] || document.getElementsByTagName('body')[0]).appendChild(dsq); })();