Chicken Tinga Sopes
Over a year ago
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Ingredients
- ½ Cup plus 1 tbsp. corn oil
- 1 Medium onion, diced
- 4 Large cloves of garlic, minced
- 28oz. can whole tomatoes
- 3 Chipotle chiles (from can)
- 1 Tbsp. dried oregano
- 1 Link (½ of 15 oz. Pkg). V&V SUPREMO® PORK or BEEF CHORIZO, cooked (see “Cooking instructions)
- 1 Tbsp. apple cider vinegar
- ½ Tsp. salt
- 1 Tsp. sugar
- 2 Firmly packed cups shredded poached chicken (see recipe), or any cooked chicken
- 1 Pkg. V&V SUPREMO® SOPES
- 1 Cup V&V SUPREMO® CREMA SUPREMO® or CREMA *RANCHERITO™ sour cream
- ¾ Cup V&V SUPREMO® QUESO FRESCO or QUESO *RANCHERITO™, crumbled
- 1 Avocado, diced
Accompaniment
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Description
Tinga poblana is one of the most famous dishes from the state of Puebla Mexico.
Method
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1
1.Place 1 tablespoon oil in skillet over medium heat. Add onions and cook, stirring until lightly browned. Add garlic and cook for 2 minutes.
2.Blend tomatoes and chipotles in blender, add to skillet along with oregano, cooked V&V SUPREMO® CHORIZO, vinegar, sugar and salt. Cook over medium heat for 5 minutes, stirring occasionally. Add chicken and simmer for 5 minutes.
3.Fry V&V SUPREMO® SOPES in corn oil according to package instructions.Fill with tinga, top with V&V SUPREMO® CREMA SUPREMO® sour cream, V&V SUPREMO® QUESO FRESCO and avocado.
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