Mexican Tinga

4.4
(227)

This is an authentic Mexican favorite! Shredded chicken and onions simmered in a thick chipotle sauce served on crunchy tostadas.

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Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
8
Yield:
16 tingas

Ingredients

  • 2 tablespoons olive oil

  • 1 large onion, cut into rings

  • 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

Directions

  1. Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.

  2. To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.

Editor's Note:

Please note differences in ingredient amounts when following the magazine version of this recipe.

Nutrition Facts (per serving)

402 Calories
20g Fat
21g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 402
% Daily Value *
Total Fat 20g 26%
Saturated Fat 6g 29%
Cholesterol 91mg 30%
Sodium 396mg 17%
Total Carbohydrate 21g 7%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 34g
Vitamin C 6mg 29%
Calcium 67mg 5%
Iron 2mg 10%
Potassium 359mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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