This chicken tinga is one of my all-time favorite dishes to make on a busy weeknight. Shredded chicken with a spicy, chipotle tomato sauce on top of a crisp tostada shell with sour cream, lettuce, and cheese… you can’t go wrong. It takes about an hour from start to finish, and it makes enough for plenty of leftovers!
The first time I had Tinga was in Seattle back in 2009 right after I graduated high school when I was visiting my dear, dear friends. They made it with slow-cooked pork, which was melt in your mouth delicious. This is a slightly quicker version with chicken, but it is no less flavorful. It is still one of my favorite dishes to this day! I still have yet to remake it with pork, but I definitely need to, because it was totally amazing. [Read more…]