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This Chicken Tinga recipe originated in Puebla, uses shredded chicken marinated in spicy tomato and chipotle chile sauce. Serve with tostadas and enjoy!
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Original reipce makes 2 dozen Change Servings
HEAT oil in large saucepan over medium-high heat. Add onions; cook, stirring occasionally, for 4 minutes or until soft. Add tomato puree, Abuelita, water, bouillon and chiles; bring mixture to a boil. Reduce heat; cook for 2 minutes or until chocolate is melted. Add chicken; cook for 2 minutes or until chicken is heated through.
TOP each tostada with ½ cup chicken mixture.
SPRINKLE with cheese and cilantro. Serve immediately.
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