Tinga Taco

Ingredients

Yield:

6

• • 2 small white onions
  • 1 tablespoon vegetable oil
  • 5-6 plum tomatoes
  • 2 cloves of garlic
  • 1-2 canned chipotle peppers or more depending in
  • 1 tablespoon apple cider
  • 4 cups poached chicken (loosely packed), Pulled
  • Salt to taste
  • 8-12 warm tortillas grilled or 8 to 12 tostadas
  • 2 ripe avocados peeled, pitted and diced
  • 3-4 tablespoons Mexican queso añejo finely grate
  • 1 cup Mexican crema or creme fraiche
  • cilantro, minced, for garnish

Preparation

Difficulty:

Easy

Time:

10 MinutesPrep

Total Time:

20 MinutesTotal

1. 1. In a large skillet, cook the onion, tomato in the oil over medium heat until crisp-tender and brown, about 5 minutes.
   2. Add the garlic and chipotle peppers. Cook for about 5 minutes. Add vinegar and blend.
   3. In a separate sauté pan, lightly sauté the other onion (julienne).
   4. Stir in the chicken and onion, then taste, season with salt.
   5. Serve the mixture with warm grilled tortillas or tostadas. Tinga can be served hot or at room temperature.
   6. Let guests add avocado, crema, cheese and cilantro to taste.