Ingredients
½ lb cooked chicken breast, shredded
1 small yellow onion, thinly sliced
2 cloves garlic, minced
1 can (¾ lb) diced tomatoes
2 chipotle peppers in adobo sauce, chopped
1 teaspoon dried oregano
1 teaspoon cumin
1 tablespoon vegetable oil
Salt and pepper to taste
8 small (4”) corn or flour tortillas
Fresh cilantro, chopped (for garnish)
Crumbled queso fresco (for garnish)
Lime wedges (for serving)
Directions
Prepare the Tinga Sauce: In a large pan, heat the vegetable oil over medium heat. Add the sliced onion and cook until soft and translucent. Add the minced garlic and cook for another 1-2 minute until fragrant.
Add the Tomatoes and Spices: Add the diced tomatoes, chopped chipotle peppers,
oregano, and cumin to the pan. Stir well to combine and let it simmer for about 10
minutes until the sauce thickens.
Add Chicken: Add the shredded chicken to the pan and stir to coat it with the sauce.
Cook for another 5-7 minutes until the chicken is heated through. Season with salt and
black pepper to taste.
Assemble the Tacos: Spread a generous amount of the chicken tinga mixture onto each
tortilla. Garnish with chopped fresh cilantro and crumbled queso fresco
Serve: Serve the tostadas with lime wedges on the side.