Sopes - Tinga Pollo

Ingredients:

• Tinga de Pollo
• Masa MaSeCa (found at any Mexican store)
• Lettuce
• Salsa verde and/or roja
• Pico de gallo
• Sour cream
• Queso Fresco
• Refried beans 

Preparation:
Make the tinga chicken first (refer to previous post for detailed information).

Prepare the masa (corn flour) by mixing Maseca and cold water.
The amount of water is based on how much Maseca you use. The dough should be soft and malleable.

You can make the sopes by hand  by making a ball of dough and patting it between your hands until flat.
Once the sope is formed, place in a hot flat pan. You may cook it with or without oil.

Add the tinga to the sopes.

Along with other ingredients.You can mix and match-the salsas, pico de gallo, queso, sour cream, lettuce, etc.

Enjoy!

Burritos

For these little donkeys warm a tortilla. Add some tinga pollo and you need previously posted recipies - salsa roja, salsa verde, pico de gallo, guacamole and refried beans.

 
Pile on the ingredients and roll into a wrap.

Wrap in foil for easy holding!

Tostadas de Tinga de Pollo

This can get a bit involved. You need previously posted recipes: salsa roja, salsa verde, pico de gallo, guacamole and refried beans.

Ingredients: 

• Chicken (beef, pork, or soy meat)
• Canned tomatoes
• Raw onion
• Salt
• Corn Tostadas
• Shredded lettuce (see pictures below)
• Queso Fresco (fresh Mexican cheese)
• Previously posted recipes mentioned above

Preparation (see pictures below):

Boil water in a pot that will cover the amount of chicken you have available (use lid, for faster boiling results)

Use fork to determine when meat is cooked (fork should easily come out; meat should not be rare (red inside, or hard), or overcooked (less cooked is preferred)

Use a fork to shred the chicken

Blend canned tomatoes, raw onion and canned chipotle chiles (to taste)

Amount of tomatoes should be based on amount of chicken

On a hot pan, add oil and wait until sizzling

Cut raw onion in fajita strips, add to the hot pan with oil

Saute onions until brown

Add the chicken to the brown onions. Cook chicken until brown at a low temperature.

Add sauce. Bring to a boil. Let it simmer for 20 minutes.

Let tinga cool down for 10 minutes

Serve: spread canned refried beans in a corn Tostada. Then, add lettuce, tinga, salsa (verde, roja, or both), queso fresco, pico de gallo, and guacamole; repeat...

Enjoy!