How to Make Chicken Tinga (Shredded Spicy Chicken)

Name: How to Make Chicken Tinga (Shredded Spicy Chicken)
Ingredients: 6 cups water; 2 pounds skinless boneless chicken breasts; 4 teaspoons salt (divided); 1 whole clove garlic; 1 medium yellow onion (quartered); 1 large vine-ripened tomato (quartered); 1 7-ounce can chipotle peppers in adobo sauce; 1/4 cup Crisco® Organic Refined Coconut Oil; 1 large yellow onion (chopped); 3 large vine-ripened tomatoes (chopped); 1 clove garlic (chopped); 12 corn tortillas ( or packaged flat tostada shells); oil for cooking tostadas; 1 head iceberg lettuce (finely shredded); 3 avocados (pitted, peeled, and sliced); 2 cups queso fresco or Cotija cheese (crumbled); 2 cups crema Mexicana or sour cream; 2 cups salsa of your choice; 6 radishes (sliced)

"Are you entertaining this Labor Day weekend and want to keep your menu simple? Try chicken tinga for a perfect end-of-summer fiesta. The spicy, smoky-sweet chipotle chile sauce called tinga transforms plain chicken into something..."

INGREDIENTS

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6 cups water

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2 pounds skinless boneless chicken breasts

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4 teaspoons salt (divided)

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1 whole clove garlic

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1 medium yellow onion (quartered)

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1 large vine-ripened tomato (quartered)

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1 7-ounce can chipotle peppers in adobo sauce

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1/4 cup Crisco® Organic Refined Coconut Oil

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1 large yellow onion (chopped)

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3 large vine-ripened tomatoes (chopped)

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1 clove garlic (chopped)

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12 corn tortillas ( or packaged flat tostada shells)

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oil for cooking tostadas

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1 head iceberg lettuce (finely shredded)

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3 avocados (pitted, peeled, and sliced)

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2 cups queso fresco or Cotija cheese (crumbled)

•

2 cups crema Mexicana or sour cream

•

2 cups salsa of your choice

•

6 radishes (sliced)

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