Tex-Mex takeout is easy, but that gets expensive and the food can be loaded with hidden fat and calories. Fortunately, you can make Tex-Mex at home that is good and good for you. Having a well-stocked ...

1. Combine the ingredients for the red onions in a bowl. Cover and let sit 30 minutes up to overnight. Mix the ingredients for the salsa in a bowl. Set aside. 2. Mix the chicken thighs with a bit of ...

These tinga-style tostadas are topped with shredded chicken but feel free to substitute pork, beef or any other ingredient you prefer. Save extra time by using store-bought rotisserie chicken.

1. In a crockpot, combine chicken, salsa verde, and salt. 2. Cook on LOW for 4–5 hours or on HIGH for 2–3 hours. 3. When done, shred the chicken. 4. Preheat oven to 400°F. 5. Spray both sides of ...

“It’s just tinga,” she said, laughing, a little dubious, “you don’t know tinga?” Tinga hails from Puebla, a state in Southern Mexico where meat is often braised in chile-based sauces. For her recipe, ...

These tinga-style tostadas are topped with shredded chicken but feel free to substitute pork, beef or any other ingredient you prefer. Save extra time by using store-bought rotisserie chicken.