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"Hunger is the best sauce in the world."--Cervantes

Roberta's Tinga de Pollo Recipe

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This recipe for Roberta's Tinga de Pollo is from Graves Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 large chicken breast
5 red tomatoes
4 large onions sliced
1 small can chiles chipotle in adobo (use only 2 chiles)
2 cloves garlic
5 tbsp. olive oil
16 Mexican tostadas shells
1 cup sour cream
1 cup shredded Mexican mix cheese
Salt and pepper
Directions:
Directions:
Cook chicken in a pot of water with 1/4 of 1 onion until cooked through. Save 1 cup of chicken stock.

Heat oil in a large pan, add onions, cook for about 5 minutes or until transparent. Blend tomatoes, garlic, and only 2 chipotle chiles from can (adding the whole can will make it to spicy), add salt and pepper to taste.

Pour this sauce to onions with 1 cup of saved chicken stock. Shred chicken and added to sauce, mix well. Cover and let it simmer for about 5 to 10 minutes.

Top a tostada with chicken mix, add sour cream and shredded cheese
Personal Notes:
Personal Notes:
If you don't like spicy food, omit chipotle peppers.

 

 

 

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