Rating: 4.5 stars
222 Ratings
  • 5 star values: 137
  • 4 star values: 60
  • 3 star values: 14
  • 2 star values: 8
  • 1 star values: 3

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

Recipe Summary

cook:
25 mins
total:
35 mins
prep:
10 mins
Servings:
8
Yield:
16 tingas
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

402 calories; protein 33.6g; carbohydrates 20.5g; fat 20g; cholesterol 91.4mg; sodium 395.5mg. Full Nutrition
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