Chipotle Chicken Tinga Tacos

Chipotle Chicken Tinga Tacos

Ingredients

• 1 small white onion
• 1 tablespoon olive oil or vegetable oil
• 1 can (15oz) diced tomato
• 1 jar (16oz) Frontera 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

Preparation

1. 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.
2. 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.