Chicken Tinga Tostadas
These Chicken Tinga are easy, flavorful from the chipotle sauce and perfect for a party or taco bar.
Ingredients
- 1 chicken breast boiled in chicken stock and shredded
- 3-4 peeled tomatoes
- 3-4 chipotle peppers in adobo sauce
- ¼ cup reserved chicken broth
- ½ teaspoon ground cumin
- ½ teaspoon chicken bouillon powder
- ½ teaspoon black pepper
- ½ teaspoon Mexican oregano
- Salt to adjust
Toppings
- Refried black or pinto beans
- Cilantro chopped
- Pickled red onion
- Lettuce shredded
- Radishes sliced
- Avocado sliced
- Cotija cheese
Cotija Dip
- ¼ cup Greek yogurt or sour cream
- 1 tablespoon mayo
- 1-2 teaspoon Cotija cheese
- Lemon juice
- Salt to taste
Instructions
- Boil chicken breast with 4 cups of water. Add onion, black pepper, bay leaf, garlic head for a flavorful broth.
- Shred the chicken and keep aside.
- For the Tinga sauce, in a blender, puree tomatoes, chipotle peppers in adobo sauce, and ¼ cup of the stock. In a saucepan with a teaspoon of oil, pour in the puréed sauce.
- Add the spices (cumin, chicken bouillon, oregano, black pepper) and simmer the sauce for about 10 mins or longer if you have patience. Add the reserved broth slowly (I add about a cup more).
- Add in the shredded chicken and mix well.
- To assemble, toast your tostadas, smear refried black beans, top with chicken Tinga, pickled onions, shredded lettuce, radishes, cotija cheese, avocado and cilantro. Drizzle the crema or my Cotija sauce and enjoy.