Ingredients List
- 1 small white onion
- 1 tablespoon olive oil or vegetable oil
- 1 can (15oz) diced tomato
- 1 jar (16oz) Chipotle Salsa
- 1 tablespoon vinegar, preferably apple cider
- 4 cups chicken (loosely packed), coarsely shredded, cooked
- 1 teaspoon salt
- 8-12 warm tortillas
- 2 ripe avocados peeled, pitted and diced
- 3-4 tablespoons Mexican queso añejo or Parmesan or Romano cheese, finely grated cilantro, chopped, for garnish


RecipePreparation
- In a large skillet, cook the onion in the oil over medium heat until crisp-tender and just beginning to brown, about 5 minutes. Stir in the salsa, tomatoes with their juice and the vinegar. Simmer, stirring regularly until quite thick, about 5 minutes. Stir in the chicken, cool, then taste and season with salt.
- Serve the mixture in warm tortillas. Let guests add avocado, cheese and cilantro to taste.
- For tostadita appetizers, arrange 24 thick tortilla chips on one or more serving platters. Top each with a heaping tablespoon of the chicken tinga, a few pieces of avocado, a sprinkling of cheese and cilantro, and they’re ready to pass around.
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Modelo supports the Century Councils fight against underage drinking and drunk driving. To learn more, visit their website at: www.centurycouncil.org
Drink Responsibly. Modelo Especial®, Modelo Negra™ & Modelo Especial® Chelada, Imported by Crown Imports, Chicago, IL.
Our Privacy Policy and Terms & Conditions have changed. By using this website, you agree to the Privacy Policy and Terms and Conditions of use.