Mexican Tinga

Name: Mexican Tinga
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; 1/2 cup sour cream

7 ingredients

2 steps

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
1/2 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.