Description

Enjoy the delicious flavors of Chicken Tinga Tostadas. With tender shredded chicken simmered in a smoky chipotle sauce and topped with fresh ingredients, this dish is perfect for a quick and satisfying dinner that your family will love.

Ingredients

Scale

1½ lbs chicken thighs, boneless & skinless
3 medium tomatoes, halved
½ yellow onion, quartered
3 garlic cloves, peeled
1 bay leaf
1 tsp salt
water, enough to cover the ingredients
3 tbsp chipotle peppers in adobo sauce
1 tbsp adobo sauce
1 tsp dried oregano
½ tsp ground cumin
¼ tsp black pepper
1 tbsp olive oil
½ cup yellow onion, sliced
8 corn tostada shells
1 cup refried beans
1 cup shredded lettuce
½ cup tomatoes, diced
¼ cup crumbled queso fresco or cotija
½ cup sour cream or mexican crema
1 medium avocado, diced
2 tbsp cilantro, chopped
1 lime, cut into wedges

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Instructions

In a large pot, add chicken, halved tomatoes, quartered onion, peeled garlic, bay leaf, and salt. Pour in enough water to cover all ingredients. Bring to a boil, then lower the heat and simmer for 20-25 minutes, until the chicken is cooked through and the tomatoes are soft.
Remove the chicken from the pot and place it on a cutting board or in a bowl. Shred the chicken and set it aside.
In a blender, combine the cooked tomatoes, onion, garlic, chipotle peppers, adobo sauce, oregano, cumin, black pepper, and about ¼ cup of the cooking liquid. Blend until smooth, adding more liquid if necessary.
Heat olive oil in a skillet over medium heat. Add the sliced onion and cook for about 5-7 minutes until soft and lightly golden.
Pour the blended sauce into the pan and let it simmer for 5 minutes.
Stir in the shredded chicken and a pinch of black pepper. Mix well and let it simmer for another 5-10 minutes, until the mixture thickens and coats the chicken nicely. Adjust salt to taste.
To assemble, spread refried beans on each tostada shell, add the chicken tinga mixture, and top with lettuce, diced tomatoes, queso fresco, diced avocado, sour cream, chopped cilantro, and a squeeze of lime.

Notes

Feel free to adjust the level of spiciness by adding more or fewer chipotle peppers.
For a crispy tostada, bake the shells in the oven at 375°F for about 5 minutes before serving.
You can prepare the chicken tinga in advance and reheat before serving to save time.

Nutrition

Serving Size: 1 tostada
Calories: 320
Sugar: 2g
Sodium: 800mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 18g
Cholesterol: 60mg