4 Reviews

Very good and easy. I added cilantro, onion and garlic powder to the water where I cooked the chicken and used that broth for the cup of water ( didn't use the whole cup as it would water it down too much). Once the chicken was cooked, I removed the breasts and added the tomato pieces and cooked until soft. Saved a little bit of calories from the oil. Once the sauce was made in the blender, I added and the chicken it to the onions and simmered. Came out great!

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browncanesugar May 07, 2010

This had great flavor and was wonderful on crispy tostada shells. I topped the tostadas with all the usual toppings-lettuce, tomato, cheese, and avocado. The only problem for me was the amount of water, it could be reduced by half or maybe left out completely. I used 2 chipotles, which was plenty spicy for us.

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Ginny Sue July 11, 2009

This recipe was very delicious! I have had tinga before, but this recipe was different and really easy to make. My husband loved it! I also added avocado and sour cream to it. Thanks for the Great Recipe! :)

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M. Garcia October 11, 2008

I liked this a lot. I've had tinga from our local Mexican eatery but I've never made it. I used the whole can of chipotles which was 7oz. When I blended the tomatoes with the chiles it was already pretty thin, I thought adding a cup of water would make it way too runny, so I left it out. The end result was very tasty, but VERY spicy, and I love spicy. I would recommend going easy on the chiles, even if you do like it spicy. I also think that marinating and cooking the chicken in the tomato mixture would work well. Maybe in a slow cooker. Thanks! I'll be experimenting with this one!

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SweetySJD July 16, 2007
Shredded Chicken for Tostadas (Tinga)