Chicken Tinga Tostadas
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
12 Tostadas
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Calories
233 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Tinga Tostadas
Description
This recipe prepares chicken breast poached in a seasoned broth with tomatoes, chipotle peppers in adobo, garlic, and Mexican spices. After cooking, the broth is strained and blended with some of the cooking liquid to create a smooth sauce. Shredded chicken is simmered in this sauce, which is rich in smoky chipotle flavor and aromatic spices such as cumin, oregano, and chili powder.
The assembled tostadas layer refried beans on a crispy tostada shell, followed by the flavorful chicken tinga, shredded iceberg lettuce, crumbled cotija cheese, diced tomato, and finely diced red onion. A dollop of sour cream or chipotle crema and an optional sprinkle of fresh cilantro finish the dish, providing cool, creamy, and fresh touches that complement the smoky, spicy chicken.
The contrast between the crunchy tostada and the tender, saucy chicken filling creates a satisfying bite. This dish works well for gatherings or casual meals where the components can be prepared in advance and served buffet-style or plated individually.
Ingredients
Chicken Tinga
- 6 tomato roma or variety of choice
- 3-4 medium chicken breast (boneless skinless, approximately 2 pounds)
- 1 medium onion (peeled and quartered)
- 1 can chipotle peppers in adobo (6-7 ounce can)
- 5 cloves garlic
- 1 teaspoon salt (or to taste)
- ¼ teaspoon Mexican oregano (or regular dried oregano)
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon chili flakes
- 2-3 cups water
Tostadas
- 12 tostada shells
- 1 can refried beans
- 1 head iceberg lettuce (shredded)
- ½ cup cotija cheese (crumbled)
- ½ medium red onion (finely diced)
- 1 tomato (seeds removed and diced)
- ½ cup sour cream (or store bought chipotle crema)
- cilantro (or parsley, for garnish (optional))
Instructions
- Cut the tomatoes into large wedges and place in a blender.
- In a large pot add the chicken, onion, chipotle peppers in adobo, garlic, salt, oregano, cumin, chili powder and chili flakes. Add enough water to cover the chicken (about 2-3 cups). On medium heat bring the pot to a boil.
- Use a spoon or skimmer to remove and fat that cooks out of the chicken. Simmer for about 13-15 minutes or until the internal temperature of the chicken reaches 165*F.
- Remove the chicken from the pot and set aside on a cutting board or in a bowl.
- Transfer 2 cups of the broth from the pot to the blender.
- Use a slotted spoon or strainer to remove all of the onions, garlic, and chipotle peppers in adobo from the broth and transfer to the blender.
- Puree the sauce until smooth.
- Use two forks to shred the chicken into bite sized pieces and transfer to a large skillet or frying pan. Pour the tomato sauce over the chicken and bring to a simmer on medium heat.
- Simmer the chicken and sauce for about 8-10 minutes or until the sauce has thickened and reduced. Season to taste with salt.
- To assemble the tostadas, in a microwave safe container microwave the refried beans for 30 seconds. Spread a thin layer of beans on each tostada.
- Top each tostada with chicken, shredded lettuce, tomato, red onion, cotija cheese and a dollop of sour cream (tip: transfer the sour cream to a squeeze bottle or plastic bag with the corner cut off and drizzle the sour cream). Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Tostadas
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 17g | 34% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 49mg | 16% |
| Sodium | 577mg | 24% |
| Potassium | 528mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 949IU | 19% |
| Vitamin C | 13mg | 14% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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