Tomatoes

Garlic Clove

Jalapeno Peppers

Salt

Shredded Cooked Chicken

Sliced White Onions

White Cheese

Spinach Leaves

Bolillo Bread

Olive Oil

Preperation:

Place the tomatoes, garlic, jalapeno peppers and salt in a sauce pot. Cover with water and boil for 5 minutes. Drain and place in a blender until smooth. Set aside

Sauté the onion with the olive oil until the onions caramelize. Add the tomato sauce and the shredded chicken. Set aside

Place the Tinga mix one side of the bread, the cheese and spinach leaves.

Put together and enjoy

Chef/Owner Julio Camberos Jr.
Black Tie Gourmet