Tinga Salad

1. 1

   Boil and shred chicken.

2. 2

   Slice onions length-wise and saute in oil. (I puree half of the onions so that my kids eat them without knowing, then slice the other half.).

3. 3

   Add shredded chicken to onions while they're sauteing to incorporate onion flavor - cook for 5-10 minutes.

4. 4

   In a blender, combine tomato sauce, chicken bouillon, and chipotle chiles (sample for spiciness; if you prefer hotter, add more chiles).

5. 5

   Add sauce mixture to chicken and bring to a boil. Simmer for 15 minutes.

6. 6

   Eat on a tostada with queso fresco and lettuce --- OR eat as tinga salad with lettuce, chips, and guacamole.

No additional tips available.