Serves: 4
Total Calories: 885
1. Put the chicken and the broth in a large pan and bring to a boil over medium heat. Reduce the heat to low, cover and simmer until the chicken is very tender, about 30 minutes.
2. Meanwhile, in a large skillet, cook the chorizo over medium heat, stirring to break up the lumps, until it starts to brown, 3 to 4 minutes. If chorizo is quite fatty, drain off all but 1 tablespoon of the fat. Add the onion, garlic, and oregano. Cook, stirring, until the onion is limp, about 3 minutes. Add the tomatoes, chipotles and cilantro. Cook, uncovered, to reduce the juices, 3 to 4 minutes.
3. Lift the cooked chicken pieces from the broth and shred coarsely. Add the chicken to the tomato mixture along with ¼ cup of the broth. Bring to a boil. Add salt, if needed. Serve hot, to stuff inside warm tortillas with avocado and lettuce.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken Tinga recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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