This Chicken Tinga is rich and flavorful from fire roasted tomatoes and smoky chipotle peppers. You can make your own shredded chicken or use a rotisserie chicken.
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Instructions
Heat the oil in a large skillet over medium heat and add the onions. Cook until translucent and then lower the heat to medium low, and cook, stirring often, until the onions are nice and lightly caramelized. This will take about 15 minutes.
While the onions are cooking, add the tomatoes and chipotle peppers in adobo sauce to a food processor or blender. Puree until smooth.
Add the sauce to the onions and stir. Then add the chicken and cook for 10 minutes.
Serve on tostadas, or in tacos or gorditas, as desired.
Notes
Storage: Please keep those leftovers! In my opinion, the chicken might even taste better the next day. Any leftover shredded chicken can be stored in an air-tight container and kept in the refrigerator for up to 5 days.