"Shredded cooked chicken (rotisserie chicken works beautifully) is sauced with a combination of tomatoes, tomatillos, onion, garlic, herbs, and chipotles in adobo sauce—all ingredients that are easy to have on hand. I usually make a double batch and serve half of it one night ... and I have the other half left over the next few days to repurpose as a delicious filling for tinga-dillas or tostadas."
Pati Jinich is the host of PBS' Pati's Mexican Table and the official chef of the Mexican Cultural Institute. She has appeared on the Food Network, ABC’s The Chew, and The Splendid Table. This is her first cookbook.