Tinga
"This is a mexican dish loved for every person who taste it and It's the gratest substitute of ground beef on a taco night."
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 1⁄2 shredded cooked chicken breasts
- 1 thinly sliced onion
- 1 garlic clove, finely sliced and chopped
- 4 roma tomatoes, finely chopped
- chipotle chile, to taste .you can only use the juice (chopped)
- 3 tablespoons vegetable oil
- 1 tablespoon chicken bouillon
- salt
directions
- Sautee the onions and garlic over low-meudium heat just until the onions start browning.
- Add the chopped tomatoes along with the the chiles chipotles and/or the juice.
- Add salt to taste and the chicken boullion.
- Cover and cook over low heat stirring ocasionally until tomatoes look fully cooked.
- Add shredded chicken stir until everything is incorporated.
- Leave on the stove over low heat for 5 more minutes.
- Serve as filling for tacos on a Taco night.
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Reviews
-
I used leftover turkey from Thanksgiving!! How brilliant am I?? LOL. This is just delicious & so simple. I did double it for my piggy family. Everybody was thrilled. Thank you for making me look like a creative culinary genious! Made for my 3 Chefs 11/09!
RECIPE SUBMITTED BY
I AM MEXICAN AND I HAVE ALWAYS LOVED TO COOK GIVING THE RECIPES MY OWN LITTLE TWIST. I STUDIED INTERNATIONAL BUSSINESS IN MEXICO AND MOVED TO US 1 YEAR AGO BECAUSE I GOT MARRIED. I LOVE COOKING FOR MY HUSBAND BECAUSE HE EATS EVERYTHING AND HE LIKES IT ALSO OR AT LEAST THAT IS WHAT HE SAYS. I COOK MOSTLY MEXICAN AND AMERICAN AND I LOVE RACHEL RAY'S SHOW.
