Chicken Tinga
Makes 50-70 servings used for tacos, nachos, wraps, sliders, or Mexican buffet
Ingredients
- 5 kg cooked shredded chicken
- 1 can Carey Chipotle Sauce (2.8 kg)
- 1 can Carey Whole Tomatillos (2.8 kg), drained and chopped
- 3 large onions, sliced
- 200 ml oil
- Salt & pepper to taste
Method
- Sauté onions in oil until soft.
- Add Chipotle Sauce and chopped tomatillos. Simmer 10 minutes.
- Add shredded chicken and season.
- Serve hot in tacos, nachos, sandwiches, or buffet pans.
Yield: ~50–70 servings
Great for: Hotel buffets, taco bars, staff meals, pool snacks.
