How to Make Chicken Tinga (Shredded Spicy Chicken) - Muy Bueno Cookbook
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Ingredients

  • 6 cups water
  • 2 pounds skinless, boneless chicken breasts
  • 4 teaspoons salt, divided
  • 1 whole clove garlic
  • 1 medium yellow onion, quartered
  • 1 large vine-ripened tomato, quartered
  • 1 (7-ounce) can chipotle peppers in adobo sauce
  • 1/4 cup Crisco® Organic Refined Coconut Oil
  • 1 large yellow onion, chopped
  • 3 large vine-ripened tomatoes, chopped
  • 1 clove garlic, chopped
  • 12 corn tortillas or packaged flat tostada shells
  • Oil for cooking tostadas
  • 1 head iceberg lettuce, finely shredded
  • 3 avocados, pitted, peeled, and sliced
  • 2 cups queso fresco or Cotija cheese, crumbled
  • 2 cups crema Mexicana or sour cream
  • 2 cups salsa of your choice
  • 6 radishes, sliced
  • Ingredients: 6 cups water 2 pounds skinless, boneless chicken breasts 4 teaspoons salt, divided 1 whole clove garlic 1 medium yellow onion, quartered 1 large vine-ripened tomato, quartered 1 (7-ounce) can chipotle peppers in adobo sauce 1/4 cup Crisco® Organic Refined Coconut Oil 1 large yellow onion, chopped 3 large vine-ripened tomatoes, chopped 1 clove garlic, chopped 12 corn tortillas or packaged flat tostada shells Oil for cooking tostadas Toppings (optional): 1 head iceberg lettuce, finely shredded 3 avocados, pitted, peeled, and sliced 2 cups queso fresco or Cotija cheese, crumbled 2 cups crema Mexicana or sour cream 2 cups salsa of your choice 6 radishes, sliced

Instructions

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