Mexican Tinga

Name: Mexican Tinga
Yield: 4 servings
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

Chicken Dairy

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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 ⓘ

Instructions

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 & Diet Analysis (per serving)

503 kcal 25% DV

Protein Fat Carbs

Macronutrients

Protein 10.6g 21% DV

Total Fat 38.2g 49% DV

Carbs 31.6g 11% DV

Fiber 3.1g 11% DV

Sugar 2.7g 5% DV

Electrolytes

Sodium 332.3mg 14% DV

Potassium 293mg 6% DV

Cholesterol 25.8mg 9% DV

Vitamins & Minerals

Vitamin A 49mcg 5% DV

Vitamin C 28mg 31% DV

Calcium 67.8mg 5% DV

Iron 1.4mg 8% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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