Recipe: Chicken Tinga Sopes
Posted by: Vivi Castro Posted: 09-19-2012
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Yield: 4 servings
Prep. Time: 25 Minutes
Tinga poblana is one of the most famous dishes from the state of Puebla, Mexico. Often made with pork, there is always a smoky, complex tomato sauce involved with garnishes of fresh cheese and avocado.
INGREDIENTS:
½ Cup plus 1 tbsp. corn oil
1 Medium onion, diced
4 Large cloves of garlic, minced
28 Oz. 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
1 Tbsp. apple cider vinegar
½ Tsp. salt
1 Tsp. sugar
2 Firmly packed cups shredded, cooked chicken
1 Pkg. V&V SUPREMO® SOPES
1 Cup V&V SUPREMO® CREMA SUPREMO® sour cream
¾ Cup V&V SUPREMO® QUESO FRESCO, crumbled
1 Avocado, diced
PREPARATION:
- Place 1 tablespoon oil in skillet over medium heat. Add onions and cook, stirring until lightly browned. Add garlic and cook for 2 minutes.
- 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.
Cook V&V SUPREMO® SOPES 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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