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Chicken tinga

Maura Wall Hernandez
  • 50 minutes
  • Serves 4 to 6

INGREDIENTS

1/2 cup

Chorizo, cooked

4 cups

Rotisserie chicken

2

Bay leaves

2

Garlic cloves

1/4 tsp

Marjoram, dried

3/4 tsp

Mexican oregano, dried

1/2 tsp

Thyme, dried

3 1/2 oz

Tomatillos, fresh

3/4 cup

White onion, half

6 tbsp

Adobo sauce

2

Chipotle chiles in adobo sauce

1 1/4 cups

Hunt's tomato sauce

1/4 tsp

Black pepper, freshly ground

1 cup

Hunt’s petite diced tomatoes