Chicken Tinga Tostadas

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Chicken Tinga Tostadas are an authentic Mexican dish with shredded chicken in a smoky, spicy chipotle adobo sauce. An easy dinner for busy weeknights.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: Mexican

Servings: -6 servings

Calories: 285kcal

Author: Linda Warren

Ingredients

1-2 teaspoons olive oil
½ large sweet onion chopped
3-4 garlic cloves or 2 teaspoons minced garlic
2 large boneless skinless chicken breasts
3 Roma or plum tomatoes chopped
3-4 tomatillos quartered
1 - 2 teaspoons dried oregano
½ teaspoon salt
1-2 Tablespoons adobo sauce from a can of chipotle peppers in adobo sauce (depending on your preferred spice level)
2 chipotle peppers, with seeds removed
1 cup chicken broth (add a little more if needed to cover ingredients)
8-10 tostadas (found in the Mexican aisle of your grocery store)
Garnishes: refried beans, shredded cheese, chopped lettuce & tomato, guacamole, avocado, sour cream, salsa

Instructions

Heat olive oil in a large pot. Add chopped onion and cook until soft and translucent. Add garlic in the last minute or to and let it start to brown.
Place the remaining ingredients up to the chicken broth into the pot. Add enough chicken broth to cover the ingredients. Start with 1 cup and go from there.
Bring to a boil, turn down heat, and simmer, uncovered, for 30 minutes, Chicken should be done. Remove the chicken, let cool slightly, then shred.
Continue to cook the sauce for another 20-30 minutes.
Puree the mixture by either using an immersion blender or placing the mixture in batches in a blender. WARNING: You do not want to fill the blender too full of hot liquid as it could explode. Process in batches.
Place mixture back into the pot and add shredded chicken. Keep cooking until the chicken has warmed through.
Heat your tostadas in a 325°F oven for 3-4 minutes.
Place a tostada on each plate, spread it with some warmed refried beans then ladle chicken tinga on top. Garnish with your favorite toppings.

Notes

STORE/FREEZE

Store the cooled chicken tinga in an airtight container in the refrigerator for up to 4 days. Store tostadas separately in their packaging to keep them crispy.

Freeze the leftovers in a freezer-safe container for up to 3 months. Let it thaw overnight in the refrigerator before reheating.

*Note: Nutrition information and total calories does not include the toppings.

Nutrition