Skip to main content
Chicken Tinga Sliders

Chicken Tinga Sliders

Shredded chicken simmered in Chicken Base, tomato, and chipotle, placed on a mini toasted roll with pickled onion. Mexican street food energy.

Made with

  • Gold Label Chicken Base

Chef's Tip

Chicken stays moist in steam pan. Toast slider rolls on tabletop griddle for aroma and crispness. Mixture can be made ahead and frozen.

What You'll Need

Yield: 3 lbs. finished mixture

Qty Ingredient
2 lbs. shredded cooked chicken
  Sauce Base
1 cup Tomato puree
1 qt water
2 Tbsp Gold Label Chicken Base
1-2 Tbsp Chipotle in adobo (minced)
1 tsp Ground cumin
40 ea. Mini slider rolls
garnish Pickled red onions

Preparation

  1. Heat water + Chicken Base to simmer; whisk until dissolved
  2. Add tomato purée, chipotle, and cumin; simmer 10 minutes
  3. Add shredded chicken; simmer low 15 minutes until saucy.
  4. Reduce as needed for thick, sandwich-ready texture.
  5. Hold warm
  6. Build sliders with warm tinga + pickled red onion.