About this recipe

Ingredients

• 🍗 300 g cooked shredded chicken (2 cups)
• 🍅 200 g crushed tomatoes (¾ cup)
• 🌶️ 1–2 chipotle peppers in adobo, minced
• 🧅 1 small onion, thinly sliced
• 🧄 2 garlic cloves, minced
• 🫒 30 ml vegetable oil (2 tbsp)
• 🧂 Salt to taste
• 🫓 8 small tostada shells or mini corn tortillas
• 🥑 1 avocado, sliced
• 🥣 Mexican crema or sour cream for topping dairy

Preparation

• 1 Sauté base Heat oil in a pan. Add onions and garlic, sauté until soft.
• 2 Add sauce Stir in tomatoes and chipotle peppers. Simmer for 5 min.
• 3 Shred & coat Add chicken to the sauce. Simmer for 10–12 min until thick and coated.
• 4 Assemble Spoon warm tinga onto tostada shells. Top with avocado, crema, and cilantro.
• 5 Serve Finish with a squeeze of lime and serve immediately while crispy.

Timing details

Nutrition

Estimated values per serving.

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