Let's make leftover-friendly Chicken Tinga! You can eat it anyway you like — on a tostada, in a taco or quesadilla, or stuffed in a tamale.

To Grab

Shredded Chicken

• Chicken (I used 16 oz)
• Onion
• Garlic
• Bay leaves
• Salt

Sauce

• 200g tomates
• 1 chiles guajillo
• 1 chile chipotle in adobo
• 1 garlic clove

• 1/2 tsp cumin
• 1 tsp thyme
• 1 tsp oregano
• 1/2 cup chicken broth -salt and pepper to taste

To Do

1. Boil water, then add chicken, onion, garlic, bay leaves, salt until chicken is cooked.
2. Shred your chicken with preferred method, my favorite is by using a mixer.
3. Add water to a medium pot and boil over medium heat. Add tomatoes and the guajillo chilies (stems and seeds removed), until tomatoes are cooked through. 10 to 15 minutes approx.
4. Blend guajillo chilies, garlic, spices, chipotle chile, and chicken stock.
5. Slice onion into rings. Heat the oil in a large cooking pan over medium heat. Add onions and cook, stirring constantly, until slightly soft and transparent.
6. Add shredded chicken and mix well. Pour sauce on top of chicken and mix well.
7. Cook for about 15 minutes while stirring until onions are cooked through and there’s almost not liquids in the pan.

Photography, Recipe and Food Styling by Evelyn Arguelles (@livewellwitheve).