Mexican Tinga

Cinco de Mayo - World Cuisine

This is an authentic Mexican favorite! Shredded chicken and onions simmered in a thick chipotle sauce served on crunchy tostadas.

Brief

Prep 10 mins

Cook: 25 mins

Total: 35 mins

Servings: 8

Yield: 16 tingas

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

½ cup sour cream

Margarita On The Rocks

World Cuisine

Directions

Step 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.

Step 2

To serve mound the chicken onto tostada shells and garnish with a dollop of sour cream.

Nutritional Information

Mexican Tinga

Servings Per Recipe:8

Calories: 402.4

% Daily Value *

Protein: 33.6g 67%

Carbohydrates: 20.5g 7%

Dietary Fiber: 2.3g 9%

Sugars: 2.7g

Fat: 20g 31%

Saturated Fat: 5.7g 29%

Cholesterol: 91.4mg 31%

Vitamin A Iu: 276.9IU 6%

Niacin Equivalents: 15.4mg 118%

Vitamin B6: 0.4mg 23%

Vitamin C: 5.7mg 9%

Folate: 11.2mcg 3%

Calcium: 67mg 7%

Iron: 1.8mg 10%

Magnesium: 34.7mg 12%

Potassium: 358.8mg 10%

Sodium: 395.5mg 16%

Thiamin: 0.1mg 8%

Calories From Fat: 179.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.