Chipotle Chicken Tinga
Take a break from basic tacos on your next Taco Tuesday and serve these instead! Perfect for a weeknight meal where your family can build them how they like! Setup your toppings and let them create!
4 chicken breasts, bone-in3 large onions, thinly sliced2 garlic cloves, minced1/4 cup vegetable oil1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes 14.5 oz1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Green Chilies, Lime Juice & Cilantro 14.5 oz2 tablespoons chicken bouillon cubes1 tablespoon adobo sauceSalt and black pepper to taste1 cup sour cream8 tostada shells, heated
Topping2 tablespoons fresh cilantro, chopped2 avocados, pitted and dicedlettuce, shredded1/2 cup queso fresco, crumbled Red Gold® Mild Salsa 15.5 oz, or flavor of choice
- Place chicken into a large pot along with 1/4 cup of sliced onions, garlic and enough water to cover. Bring to a boil and cook chicken until no longer pink, about 25 minutes. Remove chicken, let cool and shred meat. Discard skin and bones.
- Heat oil in a large skillet over medium heat. Add remaining onion slices and cook until transparent.
- Place tomatoes, chicken bouillon and adobo into a blender or food processor. Process until mixture is smooth; season with salt and pepper. Pour this mixture into a large pan and add the shredded chicken and onions; heat through.
- To serve: spread sour cream on the heated tostada shells. Top with a spoonful of chicken and other toppings of choice.