Mexican Tinga is an authentic dish made with a chipotle pepper sauce. Although this dish uses a whole can of chipotle peppers, it isn’t too spicy. Perhaps my definition of spicy differs from yours though. This would be delicious with some refried beans in it as well. I hope you enjoy this Mexican Tinga dish!
1 (7 oz) Can Chipotles in Adobo Sauce
1 (14 oz) Can Diced Tomatoes
1 Tablespoon Olive Oil
1 Garlic Clove, minced
1 Onion, thinly sliced
2 1/2 Cups Shredded Cooked Chicken
Crunchy Tostada Shells
Prepare the sauce by combining the entire can of chipotles in adobo sauce with the diced tomatoes in a blender. Blend until smooth.
Heat olive oil in a large skillet over medium/high heat. Add onion, cooking until softened. Add garlic, cook 1 minute.
Stir in the chicken and sauce. Bring to a bubble, reduce heat and simmer to thicken slightly.
Serve the chicken mixture over a tostada shell and top with Cotija cheese, fresh cilantro, chopped avocado and a squirt of fresh lime juice.
Yield: 4 Servings