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Casa Mexicana Chicken Chipotle Tacos (Tinga)

This traditional dish from Puebla, where it is locally known as tinga, is spicy and infused with chipotle’s smoky flavor.



2 whole chicken breasts (bone in)
1 ¼ cups of canned crushed tomatoes
1 tablespoon of vegetable oil
8-12 corn tortillas
1 cup of water
Optional: beans, onion and avocado



Heat oil in sauté pan, add chicken and cook for 5 minutes over medium-high heat. Remove chicken from pan and set aside.
Pour crushed tomatoes in pan, add water, packet contents and mix thoroughly.
Add chicken and bring to a boil, reduce heat, cover and simmer for 30 minutes.
Remove chicken, shred, top with desired amount of sauce and serve on warm tortillas.

CHEF SUGGESTION: serve with refried beans and avocado. Slice half an onion and sauté until golden brown, mix with chicken.
Ingredients: no-MSG chicken stock (salt, dextrose, hydrolyzed vegetable protein, spices -including turmeric as color, corn starch, garlic, chicken yeast extract, and onion), chipotle chile, salt, maltodextrin, pasilla chile, onion, garlic, silicone dioxide (a natural anti-caking agent), cumin, oregano. Contains Soy.

Made on equipment that also handles wheat, milk, soy and eggs.

NET WT. 1 OZ. (28.3g)



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Complement any Mexican dish with slices of avocado or a side of guacamole. Besides being tasty and eye pleasing, avocados are a rich source of good monounsaturated fat for overall health benefits.

When selecting your avocado, choose one that is consistently firm or soft all over — no bruises or soft spots.

Prevent the avocado from browning by leaving the pit in the bowl with the chopped or scooped avocado, or squeeze a little lime over it and then cover it in plastic wrap.

Happy Eating!