Tinga Salad Recipes
MEXICAN TINGA
This is an authentic Mexican favorite! Shredded chicken and onions simmered in a thick chipotle sauce served on crunchy tostadas.
Provided by Fredda O.
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 402.4 calories, Carbohydrate 20.5 g, Cholesterol 91.4 mg, Fat 20 g, Fiber 2.3 g, Protein 33.6 g, SaturatedFat 5.7 g, Sodium 395.5 mg, Sugar 2.7 g
TINGA SALAD
Make and share this Tinga Salad recipe from Food.com.
Provided by Sher Shields
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 221.2, Fat 11.5, SaturatedFat 2.6, Cholesterol 46.4, Sodium 859.7, Carbohydrate 12.9, Fiber 3.1, Sugar 8.6, Protein 17.7
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