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Chicken Tinga & Añejo Huaraches


6" White Corn 14 oz.
Chicken Tinga & Añejo Huaraches

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Original Recipe Serves 12
Prep Time 28 min


12 each  6" White Corn Tortillas (10630)  
36 oz. Season black refried beans, warm   
48 oz. Spicy Chicken Tinga, see related recipe   
3 cups  Avocados , diced 
1 1/2 cups Queso anejo cheese, crumbled   
1 1/2 cups Lime crema   
As needed  Cilantro , chopped 


1.) To make Spicy Chicken Tinga, combine chicken thighs, tomatoes, onions, garlic, chipotle peppers with sauce, Worcestershire sauce, oregano and salt in half hotel pan. Cover tightly with foil and braise in preheated 350°F convection oven for 2 hours. Remove from oven, shred chicken, add cooked chorizo and combine well. Hold warm.

2.) To prepare single serving, deep-fry tortilla for 30 - 45 seconds per side or until bubbly and golden. Drain on paper towel-lined sheet pan. Spread with 3 oz. seasoned black refried beans and layer with 4 oz. Spicy Chicken Tinga, ¼ cup avocado, 2 tbsp. queso añejo cheese, 2 tbsp. of lime crema and sprinkle with fresh cilantro as desired.

Recipe Using Same Product(s)


Spicy Chicken Tinga


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