Ingredients

The following ingredients have 8 Servings
  • 1 15-ounce can fire roasted diced tomatoes
  • 2 tablespoons chipotle peppers in adobo sauce
  • 1 large white onion, (roughly chopped)
  • 2 cloves garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 2 pounds shredded chicken ((about 5 1/2 to 6 cups))
  • corn tortillas, flour tortillas or lettuce cups
  • queso fresco, cotija cheese or feta cheese
  • diced onions
  • chopped cilantro

Instruction

  • Add diced tomatoes, chipotle peppers, oregano, garlic, salt and onion in a large blender. Blend until smooth.
  • Heat a large skillet (skillet with high sides) over medium-high heat. Add olive oil and blended tinga sauce. Cook for 10 minutes.
  • Add shredded chicken and toss with sauce until fully combined. Reduce heat to low and for 10 more minutes, stirring occasionally. The sauce will thicken and reduce a little during this time.
  • Remove from heat, taste and season with more salt if necessary.
  • Serve chicken tinga in warm corn tortillas, flour tortillas or lettuce cups. Top with cotija cheese, diced onions and cilantro.