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Chicken Tinga

Name: Chicken Tinga
Prep time: 30 min
Total time: 1 h 20 min
Yield: 10
Cuisine: Mexican
Ingredients: 6 cups water; 2 teaspoons salt; 2 lb boneless skinless chicken breasts; 1 medium yellow onion, quartered; 1 whole clove garlic; 1 large vine-ripened tomato, quartered; 1 can (7 oz) chipotle chiles in adobo sauce; 2 teaspoons salt; 1/4 cup canola oil; 1 large yellow onion, chopped; 3 large vine-ripened tomatoes, chopped; 1 clove garlic, chopped; Salt to taste; 1 package (4.5 oz) Old El Paso™ tostada shells (12 shells); 1 head iceberg lettuce, finely shredded; 3 ripe avocados, pitted, peeled, and sliced; 2 cups crumbled queso fresco or cotija (white Mexican) cheese; 2 cups crema (Mexican-style cream) or sour cream; 2 cups Old El Paso™ Thick ‘n Chunky salsa; 6 radishes, sliced

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Prep 30 min
Total 1 hr 20 min
Servings 10

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The authentic flavors in this savory chicken dish make it great for flautas, gorditas and tacos, too. Getting a head start with Old El Paso tostada shells makes the recipe even easier to pull together.

By Yvette Marquez

Created Sep 12, 2013

Ingredients

Chicken Mixture

6 cups water
2 teaspoons salt
2 lb boneless skinless chicken breasts
1 medium yellow onion, quartered
1 whole clove garlic
1 large vine-ripened tomato, quartered
1 can (7 oz) chipotle chiles in adobo sauce
2 teaspoons salt
1/4 cup canola oil
1 large yellow onion, chopped
3 large vine-ripened tomatoes, chopped
1 clove garlic, chopped
Salt to taste

Shells

1 package (4.5 oz) Old El Paso™ tostada shells (12 shells)

Toppings, if desired

1 head iceberg lettuce, finely shredded
3 ripe avocados, pitted, peeled, and sliced
2 cups crumbled queso fresco or cotija (white Mexican) cheese
2 cups crema (Mexican-style cream) or sour cream
2 cups Old El Paso™ Thick ‘n Chunky salsa
6 radishes, sliced

Steps

1

In 4- to 6-quart stockpot, place water, 2 teaspoons salt, chicken, quartered onion and whole garlic clove. Cover; simmer over medium- to medium-high heat about 30 minutes.
2

Remove chicken, onion and garlic from broth; set aside to cool. When chicken is cool, shred. Reserve chicken and broth.
3

In blender, place boiled onion and garlic clove, quartered tomato, chipotle chiles including adobo sauce, 2 teaspoons salt and enough chicken broth to fill blender halfway. Cover; puree until smooth. Set aside.
4

In deep 12-inch skillet, heat oil over medium heat. When hot but not smoking, stir in chopped onion; cook about 2 minutes or until soft and translucent. Add chopped tomatoes and chopped garlic; cook 2 minutes longer.
5

Add shredded chicken, chipotle sauce from blender and more chicken broth if too dry. Heat to boiling. Reduce heat; simmer 20 minutes. Add salt to taste.
6

To serve, heat tostadas as directed on package. Place 1 tostada on each serving plate. Spoon on some of chicken mixture over each tostada. Top each with lettuce, 1 or 2 slices ripe avocado, crumbled queso fresco, crema, salsa and/or radishes.