Ingredients
| 4 | cups cooked, shredded chicken breast (or 1 1/2 pounds boneless, skinless chicken breast) |
| 3 | tablespoons vegetable oil |
| 1 | white or yellow onion, halved and sliced |
| 2 | teaspoons cumin |
| 1 | teaspoon salt |
| 2 | cloves garlic, minced |
| 1 | (15-ounce) can diced tomatoes |
| 1 | can EMBASA® chipotle chiles in adobo |
| 1 | lime, if desired |
| For Serving | |
|---|---|
| Corn or wheat tortillas or taco shells | |
| Refried beans | |
| Queso fresco or cotija | |
| Chopped fresh cilantro | |
| 2 | ripe avocados, diced |
| Lime wedges |
Directions
Heat vegetable oil over medium heat in heavy, deep skillet or sauté pan. Reduce heat to medium-low.
Saute onion 8 minutes or until softened and translucent. Season with cumin and salt. Add garlic and shredded chicken; stir to combine.
Add tomatoes, 1 chopped chipotle pepper and 1 to 2 tablespoons adobo sauce. Bring mixture to a boil; reduce heat to simmer and cook 5 minutes or until thickened. Taste and adjust seasonings. Add juice from the lime, if desired.
For the For Serving
Serve chicken tinga in hard or soft taco shells or layer with refried beans on a tortilla. Top with crumbled cheese, chopped cilantro or diced avocado. Spritz with more lime juice.
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