- Chicken (beef, pork, or soy meat)
- Canned tomatoes
- Raw onion
- Corn Tostadas
- Shredded lettuce (see pictures below)
- Queso Fresco (fresh Mexican cheese)
- Previously posted recipes mentioned above
Use fork to determine when meat is cooked (fork should easily come out; meat should not be rare (red inside, or hard), or overcooked (less cooked is preferred)
Use a fork to shred the chicken
Blend canned tomatoes, raw onion and canned chipotle chiles (to taste)
Amount of tomatoes should be based on amount of chicken
On a hot pan, add oil and wait until sizzling
Cut raw onion in fajita strips, add to the hot pan with oil
Saute onions until brown
Add the chicken to the brown onions. Cook chicken until brown at a low temperature.
Add sauce. Bring to a boil. Let it simmer for 20 minutes.
Let tinga cool down for 10 minutes
Serve: spread canned refried beans in a corn Tostada. Then, add lettuce, tinga, salsa (verde, roja, or both), queso fresco, pico de gallo, and guacamole; repeat...