Chicken Tinga State (Washington) Child Nutrition Agency Developed Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Mexican style shredded chicken, slow cooked with tomatoes and chilis.
NSLP/SBP CREDITING INFORMATION:
1 cup (8 oz spoodle) provides 2¼ oz equivalent meats/meat alternates, ¼ cup red/orange vegetable, ¼ cup other vegetable.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Washington State, Office of Superintendent of Public Instruction on behalf of Orcas Island Public Schools
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
3.50 from 4 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/state-recipes-2023-05-24/Washington-recipes/508_Washington-OSPI-Chicken-Tinga-Recipe.pdf

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Prep Time 1 hour 30 minutes
Cook Time 2 hours
Total Time 3 hours 30 minutes

Ingredients
 

50 Servings

    Weight

    • 10 lb Chicken tenders, boneless, skinless, fresh
    • - - Water
    • 2⅖ oz Chipotle pepper, canned in adobo sauce
    • 2 oz Garlic, raw, peeled, whole cloves
    • 2 oz Tomato paste, canned, no salt added
    • - - Mexican oregano, leaf, dried
    • - - Black pepper, ground
    • - - Salt, kosher
    • - - Vegetable oil
    • 8 lb *Onion, raw, chopped
    • 6 lb 6 oz Tomatoes, canned, crushed, no salt added

    Measure

    • - - Chicken tenders, boneless, skinless, fresh
    • 1 qt 2 cups Water
    • ¼ cup Chipotle pepper, canned in adobo sauce
    • ¼ cup (approx. 18 cloves) Garlic, raw, peeled, whole cloves
    • ¼ cup Tomato paste, canned, no salt added
    • 3 Tbsp Mexican oregano, leaf, dried
    • 2 tsp Black pepper, ground
    • 2 tsp Salt, kosher
    • ½ cup Vegetable oil
    • - - *Onion, raw, chopped
    • 1 No. 10 can Tomatoes, canned, crushed, no salt added

    100 Servings

      Weight

      • 20 lb Chicken tenders, boneless, skinless, fresh
      • - - Water
      • 4⅘ oz Chipotle pepper, canned in adobo sauce
      • 4 oz Garlic, raw, peeled, whole cloves
      • 4 oz Tomato paste, canned, no salt added
      • - - Mexican oregano, leaf, dried
      • - - Black pepper, ground
      • - - Salt, kosher
      • - - Vegetable oil
      • 16 lb *Onion, raw, chopped
      • 12 lb 12 oz Tomatoes, canned, crushed, no salt added

      Measure

      • - - Chicken tenders, boneless, skinless, fresh
      • 3 qt Water
      • ½ cup Chipotle pepper, canned in adobo sauce
      • ½ cup (approx. 36 cloves) Garlic, raw, peeled, whole cloves
      • ½ cup Tomato paste, canned, no salt added
      • ¼ cup ½ Tbsp Mexican oregano, leaf, dried
      • 1 Tbsp Black pepper, ground
      • 1 Tbsp 1 tsp Salt, kosher
      • 1 cup Vegetable oil
      • - - *Onion, raw, chopped
      • 2 No. 10 cans Tomatoes, canned, crushed, no salt added

      Quantity
       

      50 Servings

        Weight

        • 10 lb Chicken tenders, boneless, skinless, fresh
        • - - Water
        • 2⅖ oz Chipotle pepper, canned in adobo sauce
        • 2 oz Garlic, raw, peeled, whole cloves
        • 2 oz Tomato paste, canned, no salt added
        • - - Mexican oregano, leaf, dried
        • - - Black pepper, ground
        • - - Salt, kosher
        • - - Vegetable oil
        • 8 lb *Onion, raw, chopped
        • 6 lb 6 oz Tomatoes, canned, crushed, no salt added

        Measure

        • - - Chicken tenders, boneless, skinless, fresh
        • 1 qt 2 cups Water
        • ¼ cup Chipotle pepper, canned in adobo sauce
        • ¼ cup (approx. 18 cloves) Garlic, raw, peeled, whole cloves
        • ¼ cup Tomato paste, canned, no salt added
        • 3 Tbsp Mexican oregano, leaf, dried
        • 2 tsp Black pepper, ground
        • 2 tsp Salt, kosher
        • ½ cup Vegetable oil
        • - - *Onion, raw, chopped
        • 1 No. 10 can Tomatoes, canned, crushed, no salt added

        100 Servings

          Weight

          • 20 lb Chicken tenders, boneless, skinless, fresh
          • - - Water
          • 4⅘ oz Chipotle pepper, canned in adobo sauce
          • 4 oz Garlic, raw, peeled, whole cloves
          • 4 oz Tomato paste, canned, no salt added
          • - - Mexican oregano, leaf, dried
          • - - Black pepper, ground
          • - - Salt, kosher
          • - - Vegetable oil
          • 16 lb *Onion, raw, chopped
          • 12 lb 12 oz Tomatoes, canned, crushed, no salt added

          Measure

          • - - Chicken tenders, boneless, skinless, fresh
          • 3 qt Water
          • ½ cup Chipotle pepper, canned in adobo sauce
          • ½ cup (approx. 36 cloves) Garlic, raw, peeled, whole cloves
          • ½ cup Tomato paste, canned, no salt added
          • ¼ cup ½ Tbsp Mexican oregano, leaf, dried
          • 1 Tbsp Black pepper, ground
          • 1 Tbsp 1 tsp Salt, kosher
          • 1 cup Vegetable oil
          • - - *Onion, raw, chopped
          • 2 No. 10 cans Tomatoes, canned, crushed, no salt added

          Ingredients
           

          50 Servings

            Weight

            • 10 lb Chicken tenders, boneless, skinless, fresh
            • - - Water
            • 2⅖ oz Chipotle pepper, canned in adobo sauce
            • 2 oz Garlic, raw, peeled, whole cloves
            • 2 oz Tomato paste, canned, no salt added
            • - - Mexican oregano, leaf, dried
            • - - Black pepper, ground
            • - - Salt, kosher
            • - - Vegetable oil
            • 8 lb *Onion, raw, chopped
            • 6 lb 6 oz Tomatoes, canned, crushed, no salt added

            Measure

            • - - Chicken tenders, boneless, skinless, fresh
            • 1 qt 2 cups Water
            • ¼ cup Chipotle pepper, canned in adobo sauce
            • ¼ cup (approx. 18 cloves) Garlic, raw, peeled, whole cloves
            • ¼ cup Tomato paste, canned, no salt added
            • 3 Tbsp Mexican oregano, leaf, dried
            • 2 tsp Black pepper, ground
            • 2 tsp Salt, kosher
            • ½ cup Vegetable oil
            • - - *Onion, raw, chopped
            • 1 No. 10 can Tomatoes, canned, crushed, no salt added

            100 Servings

              Weight

              • 20 lb Chicken tenders, boneless, skinless, fresh
              • - - Water
              • 4⅘ oz Chipotle pepper, canned in adobo sauce
              • 4 oz Garlic, raw, peeled, whole cloves
              • 4 oz Tomato paste, canned, no salt added
              • - - Mexican oregano, leaf, dried
              • - - Black pepper, ground
              • - - Salt, kosher
              • - - Vegetable oil
              • 16 lb *Onion, raw, chopped
              • 12 lb 12 oz Tomatoes, canned, crushed, no salt added

              Measure

              • - - Chicken tenders, boneless, skinless, fresh
              • 3 qt Water
              • ½ cup Chipotle pepper, canned in adobo sauce
              • ½ cup (approx. 36 cloves) Garlic, raw, peeled, whole cloves
              • ½ cup Tomato paste, canned, no salt added
              • ¼ cup ½ Tbsp Mexican oregano, leaf, dried
              • 1 Tbsp Black pepper, ground
              • 1 Tbsp 1 tsp Salt, kosher
              • 1 cup Vegetable oil
              • - - *Onion, raw, chopped
              • 2 No. 10 cans Tomatoes, canned, crushed, no salt added

              Quantity
               

              50 Servings

                Weight

                • 10 lb Chicken tenders, boneless, skinless, fresh
                • - - Water
                • 2⅖ oz Chipotle pepper, canned in adobo sauce
                • 2 oz Garlic, raw, peeled, whole cloves
                • 2 oz Tomato paste, canned, no salt added
                • - - Mexican oregano, leaf, dried
                • - - Black pepper, ground
                • - - Salt, kosher
                • - - Vegetable oil
                • 8 lb *Onion, raw, chopped
                • 6 lb 6 oz Tomatoes, canned, crushed, no salt added

                Measure

                • - - Chicken tenders, boneless, skinless, fresh
                • 1 qt 2 cups Water
                • ¼ cup Chipotle pepper, canned in adobo sauce
                • ¼ cup (approx. 18 cloves) Garlic, raw, peeled, whole cloves
                • ¼ cup Tomato paste, canned, no salt added
                • 3 Tbsp Mexican oregano, leaf, dried
                • 2 tsp Black pepper, ground
                • 2 tsp Salt, kosher
                • ½ cup Vegetable oil
                • - - *Onion, raw, chopped
                • 1 No. 10 can Tomatoes, canned, crushed, no salt added

                100 Servings

                  Weight

                  • 20 lb Chicken tenders, boneless, skinless, fresh
                  • - - Water
                  • 4⅘ oz Chipotle pepper, canned in adobo sauce
                  • 4 oz Garlic, raw, peeled, whole cloves
                  • 4 oz Tomato paste, canned, no salt added
                  • - - Mexican oregano, leaf, dried
                  • - - Black pepper, ground
                  • - - Salt, kosher
                  • - - Vegetable oil
                  • 16 lb *Onion, raw, chopped
                  • 12 lb 12 oz Tomatoes, canned, crushed, no salt added

                  Measure

                  • - - Chicken tenders, boneless, skinless, fresh
                  • 3 qt Water
                  • ½ cup Chipotle pepper, canned in adobo sauce
                  • ½ cup (approx. 36 cloves) Garlic, raw, peeled, whole cloves
                  • ½ cup Tomato paste, canned, no salt added
                  • ¼ cup ½ Tbsp Mexican oregano, leaf, dried
                  • 1 Tbsp Black pepper, ground
                  • 1 Tbsp 1 tsp Salt, kosher
                  • 1 cup Vegetable oil
                  • - - *Onion, raw, chopped
                  • 2 No. 10 cans Tomatoes, canned, crushed, no salt added
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 10 lb Chicken tenders, boneless, skinless, fresh
                    • - - Water
                    • 2⅖ oz Chipotle pepper, canned in adobo sauce
                    • 2 oz Garlic, raw, peeled, whole cloves
                    • 2 oz Tomato paste, canned, no salt added
                    • - - Mexican oregano, leaf, dried
                    • - - Black pepper, ground
                    • - - Salt, kosher
                    • - - Vegetable oil
                    • 8 lb *Onion, raw, chopped
                    • 6 lb 6 oz Tomatoes, canned, crushed, no salt added

                    Measure

                    • - - Chicken tenders, boneless, skinless, fresh
                    • 1 qt 2 cups Water
                    • ¼ cup Chipotle pepper, canned in adobo sauce
                    • ¼ cup (approx. 18 cloves) Garlic, raw, peeled, whole cloves
                    • ¼ cup Tomato paste, canned, no salt added
                    • 3 Tbsp Mexican oregano, leaf, dried
                    • 2 tsp Black pepper, ground
                    • 2 tsp Salt, kosher
                    • ½ cup Vegetable oil
                    • - - *Onion, raw, chopped
                    • 1 No. 10 can Tomatoes, canned, crushed, no salt added

                    100 Servings

                      Weight

                      • 20 lb Chicken tenders, boneless, skinless, fresh
                      • - - Water
                      • 4⅘ oz Chipotle pepper, canned in adobo sauce
                      • 4 oz Garlic, raw, peeled, whole cloves
                      • 4 oz Tomato paste, canned, no salt added
                      • - - Mexican oregano, leaf, dried
                      • - - Black pepper, ground
                      • - - Salt, kosher
                      • - - Vegetable oil
                      • 16 lb *Onion, raw, chopped
                      • 12 lb 12 oz Tomatoes, canned, crushed, no salt added

                      Measure

                      • - - Chicken tenders, boneless, skinless, fresh
                      • 3 qt Water
                      • ½ cup Chipotle pepper, canned in adobo sauce
                      • ½ cup (approx. 36 cloves) Garlic, raw, peeled, whole cloves
                      • ½ cup Tomato paste, canned, no salt added
                      • ¼ cup ½ Tbsp Mexican oregano, leaf, dried
                      • 1 Tbsp Black pepper, ground
                      • 1 Tbsp 1 tsp Salt, kosher
                      • 1 cup Vegetable oil
                      • - - *Onion, raw, chopped
                      • 2 No. 10 cans Tomatoes, canned, crushed, no salt added

                      Quantity
                       

                      50 Servings

                        Weight

                        • 10 lb Chicken tenders, boneless, skinless, fresh
                        • - - Water
                        • 2⅖ oz Chipotle pepper, canned in adobo sauce
                        • 2 oz Garlic, raw, peeled, whole cloves
                        • 2 oz Tomato paste, canned, no salt added
                        • - - Mexican oregano, leaf, dried
                        • - - Black pepper, ground
                        • - - Salt, kosher
                        • - - Vegetable oil
                        • 8 lb *Onion, raw, chopped
                        • 6 lb 6 oz Tomatoes, canned, crushed, no salt added

                        Measure

                        • - - Chicken tenders, boneless, skinless, fresh
                        • 1 qt 2 cups Water
                        • ¼ cup Chipotle pepper, canned in adobo sauce
                        • ¼ cup (approx. 18 cloves) Garlic, raw, peeled, whole cloves
                        • ¼ cup Tomato paste, canned, no salt added
                        • 3 Tbsp Mexican oregano, leaf, dried
                        • 2 tsp Black pepper, ground
                        • 2 tsp Salt, kosher
                        • ½ cup Vegetable oil
                        • - - *Onion, raw, chopped
                        • 1 No. 10 can Tomatoes, canned, crushed, no salt added

                        100 Servings

                          Weight

                          • 20 lb Chicken tenders, boneless, skinless, fresh
                          • - - Water
                          • 4⅘ oz Chipotle pepper, canned in adobo sauce
                          • 4 oz Garlic, raw, peeled, whole cloves
                          • 4 oz Tomato paste, canned, no salt added
                          • - - Mexican oregano, leaf, dried
                          • - - Black pepper, ground
                          • - - Salt, kosher
                          • - - Vegetable oil
                          • 16 lb *Onion, raw, chopped
                          • 12 lb 12 oz Tomatoes, canned, crushed, no salt added

                          Measure

                          • - - Chicken tenders, boneless, skinless, fresh
                          • 3 qt Water
                          • ½ cup Chipotle pepper, canned in adobo sauce
                          • ½ cup (approx. 36 cloves) Garlic, raw, peeled, whole cloves
                          • ½ cup Tomato paste, canned, no salt added
                          • ¼ cup ½ Tbsp Mexican oregano, leaf, dried
                          • 1 Tbsp Black pepper, ground
                          • 1 Tbsp 1 tsp Salt, kosher
                          • 1 cup Vegetable oil
                          • - - *Onion, raw, chopped
                          • 2 No. 10 cans Tomatoes, canned, crushed, no salt added
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 10 lb Chicken tenders, boneless, skinless, fresh
                            • - - Water
                            • 2⅖ oz Chipotle pepper, canned in adobo sauce
                            • 2 oz Garlic, raw, peeled, whole cloves
                            • 2 oz Tomato paste, canned, no salt added
                            • - - Mexican oregano, leaf, dried
                            • - - Black pepper, ground
                            • - - Salt, kosher
                            • - - Vegetable oil
                            • 8 lb *Onion, raw, chopped
                            • 6 lb 6 oz Tomatoes, canned, crushed, no salt added

                            Measure

                            • - - Chicken tenders, boneless, skinless, fresh
                            • 1 qt 2 cups Water
                            • ¼ cup Chipotle pepper, canned in adobo sauce
                            • ¼ cup (approx. 18 cloves) Garlic, raw, peeled, whole cloves
                            • ¼ cup Tomato paste, canned, no salt added
                            • 3 Tbsp Mexican oregano, leaf, dried
                            • 2 tsp Black pepper, ground
                            • 2 tsp Salt, kosher
                            • ½ cup Vegetable oil
                            • - - *Onion, raw, chopped
                            • 1 No. 10 can Tomatoes, canned, crushed, no salt added

                            100 Servings

                              Weight

                              • 20 lb Chicken tenders, boneless, skinless, fresh
                              • - - Water
                              • 4⅘ oz Chipotle pepper, canned in adobo sauce
                              • 4 oz Garlic, raw, peeled, whole cloves
                              • 4 oz Tomato paste, canned, no salt added
                              • - - Mexican oregano, leaf, dried
                              • - - Black pepper, ground
                              • - - Salt, kosher
                              • - - Vegetable oil
                              • 16 lb *Onion, raw, chopped
                              • 12 lb 12 oz Tomatoes, canned, crushed, no salt added

                              Measure

                              • - - Chicken tenders, boneless, skinless, fresh
                              • 3 qt Water
                              • ½ cup Chipotle pepper, canned in adobo sauce
                              • ½ cup (approx. 36 cloves) Garlic, raw, peeled, whole cloves
                              • ½ cup Tomato paste, canned, no salt added
                              • ¼ cup ½ Tbsp Mexican oregano, leaf, dried
                              • 1 Tbsp Black pepper, ground
                              • 1 Tbsp 1 tsp Salt, kosher
                              • 1 cup Vegetable oil
                              • - - *Onion, raw, chopped
                              • 2 No. 10 cans Tomatoes, canned, crushed, no salt added

                              Quantity
                               

                              50 Servings

                                Weight

                                • 10 lb Chicken tenders, boneless, skinless, fresh
                                • - - Water
                                • 2⅖ oz Chipotle pepper, canned in adobo sauce
                                • 2 oz Garlic, raw, peeled, whole cloves
                                • 2 oz Tomato paste, canned, no salt added
                                • - - Mexican oregano, leaf, dried
                                • - - Black pepper, ground
                                • - - Salt, kosher
                                • - - Vegetable oil
                                • 8 lb *Onion, raw, chopped
                                • 6 lb 6 oz Tomatoes, canned, crushed, no salt added

                                Measure

                                • - - Chicken tenders, boneless, skinless, fresh
                                • 1 qt 2 cups Water
                                • ¼ cup Chipotle pepper, canned in adobo sauce
                                • ¼ cup (approx. 18 cloves) Garlic, raw, peeled, whole cloves
                                • ¼ cup Tomato paste, canned, no salt added
                                • 3 Tbsp Mexican oregano, leaf, dried
                                • 2 tsp Black pepper, ground
                                • 2 tsp Salt, kosher
                                • ½ cup Vegetable oil
                                • - - *Onion, raw, chopped
                                • 1 No. 10 can Tomatoes, canned, crushed, no salt added

                                100 Servings

                                  Weight

                                  • 20 lb Chicken tenders, boneless, skinless, fresh
                                  • - - Water
                                  • 4⅘ oz Chipotle pepper, canned in adobo sauce
                                  • 4 oz Garlic, raw, peeled, whole cloves
                                  • 4 oz Tomato paste, canned, no salt added
                                  • - - Mexican oregano, leaf, dried
                                  • - - Black pepper, ground
                                  • - - Salt, kosher
                                  • - - Vegetable oil
                                  • 16 lb *Onion, raw, chopped
                                  • 12 lb 12 oz Tomatoes, canned, crushed, no salt added

                                  Measure

                                  • - - Chicken tenders, boneless, skinless, fresh
                                  • 3 qt Water
                                  • ½ cup Chipotle pepper, canned in adobo sauce
                                  • ½ cup (approx. 36 cloves) Garlic, raw, peeled, whole cloves
                                  • ½ cup Tomato paste, canned, no salt added
                                  • ¼ cup ½ Tbsp Mexican oregano, leaf, dried
                                  • 1 Tbsp Black pepper, ground
                                  • 1 Tbsp 1 tsp Salt, kosher
                                  • 1 cup Vegetable oil
                                  • - - *Onion, raw, chopped
                                  • 2 No. 10 cans Tomatoes, canned, crushed, no salt added
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 10 lb Chicken tenders, boneless, skinless, fresh
                                    • - - Water
                                    • 2⅖ oz Chipotle pepper, canned in adobo sauce
                                    • 2 oz Garlic, raw, peeled, whole cloves
                                    • 2 oz Tomato paste, canned, no salt added
                                    • - - Mexican oregano, leaf, dried
                                    • - - Black pepper, ground
                                    • - - Salt, kosher
                                    • - - Vegetable oil
                                    • 8 lb *Onion, raw, chopped
                                    • 6 lb 6 oz Tomatoes, canned, crushed, no salt added

                                    Measure

                                    • - - Chicken tenders, boneless, skinless, fresh
                                    • 1 qt 2 cups Water
                                    • ¼ cup Chipotle pepper, canned in adobo sauce
                                    • ¼ cup (approx. 18 cloves) Garlic, raw, peeled, whole cloves
                                    • ¼ cup Tomato paste, canned, no salt added
                                    • 3 Tbsp Mexican oregano, leaf, dried
                                    • 2 tsp Black pepper, ground
                                    • 2 tsp Salt, kosher
                                    • ½ cup Vegetable oil
                                    • - - *Onion, raw, chopped
                                    • 1 No. 10 can Tomatoes, canned, crushed, no salt added

                                    100 Servings

                                      Weight

                                      • 20 lb Chicken tenders, boneless, skinless, fresh
                                      • - - Water
                                      • 4⅘ oz Chipotle pepper, canned in adobo sauce
                                      • 4 oz Garlic, raw, peeled, whole cloves
                                      • 4 oz Tomato paste, canned, no salt added
                                      • - - Mexican oregano, leaf, dried
                                      • - - Black pepper, ground
                                      • - - Salt, kosher
                                      • - - Vegetable oil
                                      • 16 lb *Onion, raw, chopped
                                      • 12 lb 12 oz Tomatoes, canned, crushed, no salt added

                                      Measure

                                      • - - Chicken tenders, boneless, skinless, fresh
                                      • 3 qt Water
                                      • ½ cup Chipotle pepper, canned in adobo sauce
                                      • ½ cup (approx. 36 cloves) Garlic, raw, peeled, whole cloves
                                      • ½ cup Tomato paste, canned, no salt added
                                      • ¼ cup ½ Tbsp Mexican oregano, leaf, dried
                                      • 1 Tbsp Black pepper, ground
                                      • 1 Tbsp 1 tsp Salt, kosher
                                      • 1 cup Vegetable oil
                                      • - - *Onion, raw, chopped
                                      • 2 No. 10 cans Tomatoes, canned, crushed, no salt added

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 10 lb Chicken tenders, boneless, skinless, fresh
                                        • - - Water
                                        • 2⅖ oz Chipotle pepper, canned in adobo sauce
                                        • 2 oz Garlic, raw, peeled, whole cloves
                                        • 2 oz Tomato paste, canned, no salt added
                                        • - - Mexican oregano, leaf, dried
                                        • - - Black pepper, ground
                                        • - - Salt, kosher
                                        • - - Vegetable oil
                                        • 8 lb *Onion, raw, chopped
                                        • 6 lb 6 oz Tomatoes, canned, crushed, no salt added

                                        Measure

                                        • - - Chicken tenders, boneless, skinless, fresh
                                        • 1 qt 2 cups Water
                                        • ¼ cup Chipotle pepper, canned in adobo sauce
                                        • ¼ cup (approx. 18 cloves) Garlic, raw, peeled, whole cloves
                                        • ¼ cup Tomato paste, canned, no salt added
                                        • 3 Tbsp Mexican oregano, leaf, dried
                                        • 2 tsp Black pepper, ground
                                        • 2 tsp Salt, kosher
                                        • ½ cup Vegetable oil
                                        • - - *Onion, raw, chopped
                                        • 1 No. 10 can Tomatoes, canned, crushed, no salt added

                                        100 Servings

                                          Weight

                                          • 20 lb Chicken tenders, boneless, skinless, fresh
                                          • - - Water
                                          • 4⅘ oz Chipotle pepper, canned in adobo sauce
                                          • 4 oz Garlic, raw, peeled, whole cloves
                                          • 4 oz Tomato paste, canned, no salt added
                                          • - - Mexican oregano, leaf, dried
                                          • - - Black pepper, ground
                                          • - - Salt, kosher
                                          • - - Vegetable oil
                                          • 16 lb *Onion, raw, chopped
                                          • 12 lb 12 oz Tomatoes, canned, crushed, no salt added

                                          Measure

                                          • - - Chicken tenders, boneless, skinless, fresh
                                          • 3 qt Water
                                          • ½ cup Chipotle pepper, canned in adobo sauce
                                          • ½ cup (approx. 36 cloves) Garlic, raw, peeled, whole cloves
                                          • ½ cup Tomato paste, canned, no salt added
                                          • ¼ cup ½ Tbsp Mexican oregano, leaf, dried
                                          • 1 Tbsp Black pepper, ground
                                          • 1 Tbsp 1 tsp Salt, kosher
                                          • 1 cup Vegetable oil
                                          • - - *Onion, raw, chopped
                                          • 2 No. 10 cans Tomatoes, canned, crushed, no salt added
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Place chicken in tilt skillet or large stock pot. Add enough water to cover by 1 inch.
                                            Critical Control Point: Bring to simmer and cook gently for about 20 minutes until internal temperature reaches 165 °F or higher for 15 seconds.
                                          • Remove chicken from water. Save water and set aside. Clean tilt skillet or stock pot.
                                          • Cut chicken into 1 inch pieces, then shred by hand. Chicken can be cooked and chilled before shredding.
                                            Critical Control Point: Chill on sheet pans or in hotel pans with no more than 2 inch depth of food. Cool to 70 °F within 2 hours and 40 °F or lower within 4 hours.
                                          • Combine chipotle peppers, garlic, tomato paste, oregano, pepper, salt, and 1 cup of reserved chicken cooking water from step 2 in a blender. Blend until smooth. (Alternatively, combine ingredients in sauce pot or Cambro container and blend using a stick blender.)
                                          • Add oil to preheated tilt skillet or large stock pot.
                                          • Add onions to hot oil and sauté until translucent, about 5 minutes.
                                          • Add the chipotle sauce from blender, crushed tomatoes, and remaining chicken cooking water (5 cups for 50 servings, 11 cups for 100 servings) and bring to a simmer.
                                          • Add shredded chicken and stir to coat. Simmer for 20 minutes until sauce reduces to almost dry and coats the chicken.
                                            Critical Control Point: Hold for hot service at 135 °F or higher, or chill for later use in pans with no more than 2 inch depth of food. Cool to 70 °F within 2 hours and 40 °F or lower within 4 hours. Reheat to a minimum of 165 °F.
                                          • Portion with 8 oz spoodle (1 cup).
                                            Serve over ½ cup rice (white or brown) or with a whole-grain tortilla.

                                          Nutrition INFORMATION

                                          Chicken Tinga State (Washington) Child Nutrition Agency Developed Recipe for Schools
                                          Amount Per Serving
                                           
                                          1 cup (8 oz spoodle)
                                          Calories
                                          182
                                          Total Fat
                                           
                                          5
                                          g
                                          8
                                          %
                                          Saturated Fat
                                           
                                          1
                                          g
                                          6
                                          %
                                          Cholesterol
                                           
                                          66
                                          mg
                                          22
                                          %
                                          Sodium
                                           
                                          171
                                          mg
                                          7
                                          %
                                          Total Carbohydrate
                                           
                                          11
                                          g
                                          4
                                          %
                                          Dietary Fiber
                                           
                                          2
                                          g
                                          8
                                          %
                                          Total Sugars
                                           
                                          6
                                          g
                                          7
                                          %
                                          Protein
                                           
                                          22
                                          g
                                          44
                                          %
                                          Vitamin A
                                           
                                          63
                                          mcg
                                          Vitamin C
                                           
                                          7
                                          mg
                                          8
                                          %
                                          Calcium
                                           
                                          31
                                          mg
                                          3
                                          %
                                          Iron
                                           
                                          1
                                          mg
                                          6
                                          %
                                          Potassium
                                           
                                          677
                                          mg
                                          19
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          50 Servings:
                                          Onions, mature, whole: 9 lb
                                          100 Servings:
                                          Onions, mature, whole: 18 lb

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                           
                                          Cooking Process #3: Complex
                                          Yield / Volume
                                          50 Servings:
                                          About 28 lb
                                          About 3 gal 2 qt
                                          1 full-size 4” hotel pan (12” x 20” x 4”)
                                          100 Servings:
                                          About 56 lb
                                          About 7 gal
                                          2 full-size 4” hotel pan (12” x 20” x 4”)