Tinga Salad

photo by Sher Shields

- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 3 chicken breasts
- 4 (8 ounce) cans tomato sauce
- 4 teaspoons chicken bouillon
- 2 large onions
- 2 -4 chipotle chiles in adobo
- 2 tablespoons olive oil
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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