Mexican Tinga

By Valarie

Ingredients

• 2 tablespoons olive oil
• 1 large onion, cut into rings
• 1 (15 ounce) can stewed tomatoes
• 1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
• 2 pounds shredded cooked chicken meat
• 16 tostada shells
• 1/2 cup sour cream

Details

Servings 16
Preparation time 10mins
Cooking time 35mins
Adapted from allrecipes.com

Preparation

Step 1

Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.

To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.