Name: Chicken Tinga
Prep time: 20 s
Cook time: 10 s
Total time: 30 s
Yield: 12
Cuisine: Mexican
Ingredients: 2 tablespoons vegetable oil; 2 medium onionsthinly sliced (about 2 cups total); 2 cups tomato puree; 1 1/2 tablets (90 grams each) NESTLÉ ABUELITA Authentic Mexican Hot Chocolate Drinkbroken into pieces; 1/2 cup water; 2 tablespoons MAGGI Granulated Chicken Flavor Bouillon; 2 chipotle chiles in adobo sauce from a canfinely chopped; 1 1/2 pounds bonelessskinless chicken breast halvescooked and shredded; 12 (6-inch) corn tostadas; 1/2 cup (2 ounces) crumbled Panela cheese; Chopped cilantro (optional)

Official ABUELITA™

Chicken Tinga

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Level

Easy

Prep

20 min

Cook

10 min

Servings

12 servings

This Chicken Tinga recipe originated in Puebla, uses shredded chicken marinated in spicy tomato and chipotle chile sauce. Serve with tostadas and enjoy!

INGREDIENTS

KEY INGREDIENTS

Mexican Hot Chocolate Tablets

(6 Tablets)

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

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2 tablespoons vegetable oil
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2 medium onions, thinly sliced (about 2 cups total)
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2 cups tomato puree
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1 1/2 tablets (90 grams each) NESTLÉ ABUELITA Authentic Mexican Hot Chocolate Drink, broken into pieces
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1/2 cup water
●

2 tablespoons MAGGI Granulated Chicken Flavor Bouillon
●

2 chipotle chiles in adobo sauce from a can, finely chopped
●

1 1/2 pounds boneless, skinless chicken breast halves, cooked and shredded
●

12 (6-inch) corn tostadas
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1/2 cup (2 ounces) crumbled Panela cheese
●

Chopped cilantro (optional)

MAKE IT

Step 1

Heat oil in large saucepan over medium-high heat. Add onions; cook, stirring occasionally, for 4 minutes or until soft. Add tomato puree, Abuelita, water, bouillon and chiles; bring mixture to a boil. Reduce heat; cook for 2 minutes or until chocolate is melted. Add chicken; cook for 2 minutes or until chicken is heated through.

Step 2

Top each tostada with ½ cup chicken mixture.

Step 3

Sprinkle with cheese and cilantro. Serve immediately.

INGREDIENTS

2 tablespoons vegetable oil
2 medium onions, thinly sliced (about 2 cups total)
2 cups tomato puree
1 1/2 tablets (90 grams each) NESTLÉ ABUELITA Authentic Mexican Hot Chocolate Drink, broken into pieces
1/2 cup water
2 tablespoons MAGGI Granulated Chicken Flavor Bouillon
2 chipotle chiles in adobo sauce from a can, finely chopped
1 1/2 pounds boneless, skinless chicken breast halves, cooked and shredded
12 (6-inch) corn tostadas
1/2 cup (2 ounces) crumbled Panela cheese
Chopped cilantro (optional)