Reviewer:

Reviewed: May 12, 2012

I made this today as part of an early mother's day meal and WHAT A HIT! I made it with half the peppers, but all the sauce that way it'd appeal to most people. Instead using preshredded chicken I slow cooked 1 lb chicken breast and 1 lb of chicken thighs in the over at 250 for 4 hours (shredding 2.5 hours in) with the satueed onions and pepper and tomato puree. I added salt since I saw a lot of comments saying it needed salt. No one complained about it being too salty. Also, since I didn't have canned tomatoes i took two tomatoes and some chicken stock and used that.

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Reviewer:

spoowsydal

Reviewed: May 9, 2012

Very good! I added 1/4 cinnamon stick as suggested by another user. Will definitely do again, might also try with shredded beef.

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Reviewer:

rubyoro0

Reviewed: Apr. 26, 2012

I make my tinga exaclty the same. For the reviewers who love spicy the more adobe the better!!! I add corn to mine and when placed on the tostadas I like to add cute lettuce with the sour cream then and sometimes I'll add some alvacado salsa to it.

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Reviewer:

Elsa

Cooking Level: Intermediate

Living In: Sacramento, California, USA

Reviewed: Mar. 24, 2012

Turned out pretty good. Myself, not the biggest fan of chipotle but my honey ( who is mexican) loved it. If your wanting to lessen the spicyness, I'd suggest 3-4 chipotle chiles vs what recipe calls for. I used the leftovers the next day in hoagie type sandwiches. Yum!

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Reviewer:

Melynda

Home Town: Battle Ground, Washington, USA

Living In: La Center, Washington, USA

Reviewed: Mar. 4, 2012

We really liked this recipe! I used 3 chipoltes with some sauce and the heat was perfect! I added a dash of cinnamon, 2 chicken bouillon cubes and about a half cup of water to the sauce. Served with refried beans, sharp cheddar cheese, sour cream lettuce and tomato along with the warmed tostada shells. Very yummy! Thanks!

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Reviewer:

RACHIEH

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Zeeland, Michigan, USA

Reviewed: Mar. 2, 2012

This was really tasty and really good with ranch on top at the end and lots of cheese, I only did half the recipe cause it was just for me and my husband, but I look forward to using the left overs in a salad, in the future ill use this for nachos and like someone said Tacos would be super yummy!

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Reviewer:

Jade W

Cooking Level: Intermediate

Living In: Eugene, Oregon, USA

Reviewed: Feb. 23, 2012

Thank you thank you for this recipe! I made this for hubby and I for dinner and it was a big hit. The only change I made was I added only 2 chipoltles but other than that followed as directed and it turned out wonderfully. Will be making this again. Can't wait to use it in tacos and enchiladas too. Very yummy :)

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