Friday, 19 October 2012
Mexican Tinga
Ingredients
Original recipe makes 16 tingas
- 2 tablespoons olive oil
- 2 pounds shredded cooked chicken meat
- 1 large onion, cut into rings
- 16 tostada shells
- 1 (15 ounce) can stewed tomatoes
- 1/2 cup sour cream
- 1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
Directions
1. Warm olive oil in a soup pot over medium heat. Add the onions; cook and mix until melted and transparent, about 5 moments. Meanwhile, blend the tomato vegetables with chipotle sweet peppers and adobe marinade to taste. Add into the vegetables, and add poultry. Cover, and cook for 20 moments.
2. To serve, pile the poultry onto tostada seashells, and take with a bite of bad cream.
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