Tinga Sliders

30 mins.
Easy
Servings: 2-4

Ingredients

  • 1 tbsp. Extra-Virgin Olive Oil
  • 1 cup medium diced White Onion
  • 2 medium cloves Garlic, smashed and peeled
  • 1 1/2 tsp. ground Cumin
  • 1 can Crushed Tomatoes
  • 2 tbsp. roughly chopped Chipotle peppers
  • 3 tbsp. Apple Cider Vinegar
  • 1/2 cup low-sodium Chicken Broth
  • 1 1/2 pounds cooked Chicken Breast, shredded
  • 2-4 Slider Buns
  • Sour cream
  • 1 cup Red Onion, thinly sliced
  • Kosher salt
  • Ground Pepper

Directions

  • Heat oil in a Dutch oven or large pot over medium-high heat until shimmering. Add onions and garlic and cook, stirring occasionally, until onions have soften up, about 5 minutes. Add cumin and cook until fragrant, about 30 seconds. Add tomatoes, chipotle, and apple cider vinegar and stir to combine. Simmer for 5 minutes, season with salt and pepper. Remove from heat.
  • Transfer sauce to a blender and puree until smooth. Pour sauce back into Dutch oven over low-med heat, stir in chicken stock and shredded chicken into sauce, simmer until it thickens slightly, about 10 minutes. Remove from heat and adjust salt to taste.
  • Slice buns in half. Spoon tinga into the buns, garnish with red onion, and a dollop of sour cream. Top with a spoonful of sauce.

Pro Tips

Serve with a side of our pumpkin seed guacamole!