mexican tinga

Ingredients

• Servings: 16
• 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

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• 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.
• to serve, mound the chicken tostada shells, and garnish with a dollop of sour cream.