Tinga Salad

READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil and shred chicken.
  • 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.).
  • Add shredded chicken to onions while they're sauteing to incorporate onion flavor - cook for 5-10 minutes.
  • In a blender, combine tomato sauce, chicken bouillon, and chipotle chiles (sample for spiciness; if you prefer hotter, add more chiles).
  • Add sauce mixture to chicken and bring to a boil. Simmer for 15 minutes.
  • Eat on a tostada with queso fresco and lettuce --- OR eat as tinga salad with lettuce, chips, and guacamole.
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