Chicken Tinga is great recipe because it is so versatile. Chalupas are the most common way it is served but it can be used in enchiladas, tacos, salads and stuffed peppers. Any way you choose to use it, it will make a tasty meal.
Place the chipotle chilies, garlic, cloves, oregano, tomatoes and the cup of loosely packed cilantro into a blender. Blend well and set aside.
Heat the oil in a large saute pan over medium heat. Toss in the chopped onions and saute until translucent. Add the puree from the blender to the saute pan and cook for 3 minutes. Add the chicken and simmer for 8 to 10 minutes. After taking the chicken mixture off the heat, stir in the juice of the lime and the 1/2 cup of chopped cilantro.
For the chalupas, layer in the following order: tostado shell, refried beans, chicken tinga, cheese, avocado slices and lettuce or cabbage. Top with salsa and cherry tomatoes as garnish.
Now enjoy!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Main Courses
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
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Nanci (TK) on 7.25.2010
Just one quick question… So do you cook the whole chicken breasts first, then once cooked you shred them? Your ingredients list lists the chicken as shredded but typically it’s tough to shred raw chicken. So I was wondering if you’d go in and clarify the instructions and ingredients list? Just to make sure folks understand.
When done, click ‘make recipe visible’ and ‘save’ and we’ll get this posted.
Thanks,
TKNanci