Reviewed: May 9, 2012

To cut down on the heat, we just seeded the chipotle peppers while still using the same amount. We love this!

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Reviewer:

erin_anne

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Cooking Level: Expert

Living In: Menlo Park, California, USA

Reviewed: Apr. 23, 2012

I have made this recipe twice. The first time I made it exactly as written, as written its a 5 star. The second time I made this in the slow cooker. Used boneless chicken breasts, added a couple cans drained black beans and used half a can of the peppers. I also added a cinnamon stick as one reviewer suggested. This is the best shredded chicken you will ever eat.

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Reviewer:

Kathy F.

Cooking Level: Expert

Reviewed: Apr. 4, 2012

Delicious! This has been my base recipe for tinga since my husband first found it two years ago. The original recipe is great as is. I tend to add a couple things now that I've been making it for a while. As several reviewers said, I use less chipotle. I also usually add cilantro to the tomatoees and chipotle's, as well as a little bit of cumin and black pepper. Additionally, I usually used fire roasted canned diced tomatoes. The roasted flavor is very delicious and it tends to be more economical all year this way.

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Reviewer:

Sashanna

Reviewed: Jan. 19, 2012

great dish. I added the sugar and cinnamon and only used 2 chipotle peppers and everything turned out perfectly. I will definitely make this dish again.

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Reviewer:

JBOWLES

Reviewed: Jan. 8, 2012

Great recipe I made for my family I used less onion than it called for and about 5 chipotle peppers. Using the whole can is way to much spicyness. Will make again !

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Reviewer:

jjackjunkie

Reviewed: Oct. 25, 2011

My husband loved this dish! I would have liked it more if I had gotten some shredded lettuce to go on top (it was just a tad spicy for me). I reduced the amount of onion and served the tostados topped with refried beans, tinga, sour cream, and a bit of cheese. Next time I'll be sure to get shredded lettuce, and maybe take out a few of the peppers before making the sauce. Very tasty!

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Reviewer:

nereidia

Reviewed: Oct. 13, 2011

I added cilantro, lime juice and avocado to the finished recipe. Very good!

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Reviewer:

Mitte

Cooking Level: Intermediate

Reviewed: Sep. 15, 2011

Just the recipe I was looking for! When I was in Mexico, they put a layer of refried beans on the tostado, then the meat, shredded lettuce, sour cream/crema, and then sprinkled some shredded queso enchilado on it. It is delicious!! I used much less of the chipotle for my taste as well.

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Reviewer:

Binti

Reviewed: Aug. 31, 2011

Loved it. I used less onion, and adobo, would have been way too spicey for us. I served with sour cream, cotija cheese, and shredded lettuce. I will definitley make again.

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Reviewer:

valentinesdaybaby

Reviewed: Aug. 16, 2011

Wow! This was delicious. Much better than anything I have ever had at a Mexican restaurant. It will be hard to eat restaurant food after this meal. Thanks for sharing the recipe. Love the smoky flavor and just the right amount of heat.

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