5.0 from 3 votes
Chicken Tinga Tostadas
Who’s still hanging with their fam post-holiday madness? I am, and it’s all about these Chicken Tinga Tostadas! They feed a crowd, everyone can assemble their own and they are de-lish!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 servings
Calories: 505 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
For the Chicken Tinga
- 1 tablespoon olive oil
- 1 ½ pounds boneless skinless chicken thighs
- 1 yellow onion small dice
- 2 cloves garlic roughly chopped
- 1 large tomatillo husk removed, rinsed, and roughly chopped
- ½ teaspoon oregano
- ¼ teaspoon ground cumin
- 1 can fire-roasted tomatoes
- 2 tablespoons roughly chopped chipotles plus 2 tablespoons adobo sauce
- ½ cup low-sodium chicken stock
- 1 bay leaf
- kosher salt
For the Tostadas
- 1 package small Old El Paso Tortillas fried
- 1 cup refried black beans
- 1 cup finely shredded cabbage
- freshly shredded monterey jack cheese
- 1 avocado thinly sliced
- 1 cup Pico de Gallo
- 2 scallions sliced
- fresh cilantro
- Lime wedges
- thinly sliced jalapeños
Instructions
- Heat oil in a Dutch oven or large pot over medium-high heat until shimmering. Add chicken thighs and cook until well browned, about 6 minutes. Flip thighs and continue to cook until other side is lightly browned, about 3 minutes. Transfer chicken to a plate, leaving fat in pan, and set aside.
- Add onions and garlic to the same Dutch oven and cook, stirring occasionally, until onions have browned around the edges, about 5 minutes. Add tomatillo and cook until browned around the edges, about 4 minutes. Add oregano and cumin and cook until fragrant, about 30 seconds. Add tomatoes, chipotle, and adobo sauce and stir to combine. Remove from heat.
- Transfer sauce to a blender and puree until smooth. Pour sauce back into pan, stir in chicken stock and bay leaf, and bring to a boil over medium heat. Nestle chicken thighs in sauce, reduce to a simmer, and cook until chicken is fully cooked and easily shredded, about 20-30 minutes. Transfer chicken to a plate and let sit until cool enough to handle. Remove sauce from heat and discard bay leaf.
- Pull chicken meat into strips. Stir chicken into sauce and cook over medium heat until warmed through, about 3 minutes. Remove from heat and season with salt to taste.
- To assemble, place a fried tortilla on a plate and top it with a smear of warmed refried beans, about a ½ cup of Chicken tinga, some finely shredded cabbage, a few tablespoons of freshly shredded Monterey jack cheese, as many avocado slices as you want, a heathy spoonful of pico de gallo, some sliced scallions, fresh cilantro, thinly sliced jalapeños and serve it alongside some additional lime wedges
Cup of Yum
Notes
- Serve with homemade chips, salsa and guacamole!
Nutrition Information
Calories
505kcal
(25%)
Carbohydrates
26g
(9%)
Protein
37g
(74%)
Fat
29g
(45%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
15g
Cholesterol
100mg
(33%)
Sodium
873mg
(36%)
Potassium
997mg
(28%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
484IU
(10%)
Vitamin C
19mg
(21%)
Calcium
67mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 505
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 26g | 9% |
| Protein | 37g | 74% |
| Fat | 29g | 45% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 100mg | 33% |
| Sodium | 873mg | 36% |
| Potassium | 997mg | 21% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 484IU | 10% |
| Vitamin C | 19mg | 21% |
| Calcium | 67mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.