Tinga

1. 1

   Simmer chicken in water a chunk of onion and some salt till cooked then shred.

2. 2

   Dip tomatoes in boiling water for 30 seconds then peel and seed.

3. 3

   In a blender combine peeled tomatoes, chipoltles with a bit of the adobo, the tomato sauce, salt and blend till smooth.

4. 4

   In oil saute onions till translucent, add shredded chicken and sauce and mix all together.

5. 5

   Serve on warm tortillas.

* Per serving · 4 servings · Values may vary.

No additional tips available.