Does anyone else suffer from FONEF (fear of not enough food)? If you’re anything like me, you’ll probably have leftovers for days after Thanksgiving. Well, here’s a spin on my classic chicken tinga recipe that will allow you to use up all of that leftover turkey.
I love the subtle heat and smokiness the chipotles infuse into the turkey, contrasted by all of the fresh garnishes.
Too many leftover mashed potatoes? Click here for my aunt Stella’s potato taco recipe (just skip the first two steps).
4 cups chicken broth
2 large onions cut into fourths
4 chipotle chiles in adobo sauce (use 6 if you like extra spice)
4 large tomatoes cut into fourths
4-5 cups shredded turkey
Salt (to taste)
- Blend 2 cups of chicken broth with onions, chipotle chiles, and tomatoes until pureed. Transfer mixture to a large, deep pan.
- Add shredded turkey and mix well. Pour in additional 2 cup chicken broth. Cover and simmer for 30 to 45 minutes on low heat.
- Serve on tostadas with shredded cabbage, sliced radishes, pickled red onions, salsa, and crema, if desired.