Chicken Tinga Toasts
Chicken Tinga Toasts are a flavorful dish featuring shredded chicken simmered in a smoky chipotle sauce, served on crispy tostada shells topped with fresh veggies and creamy accents.
Ingredients
For the Chicken
- 1 lb boneless and skinless chicken thighs Provides a rich and juicy base for the dish.
- 2 medium fresh tomatoes Lend acidity and sweetness to the sauce.
- 1 medium yellow onion Offers a slightly sweet and aromatic backdrop.
- 2 cloves garlic Adds depth and richness.
- 1 leaf bay leaf Contributes subtle earthiness.
- 1 teaspoon salt Enhances flavor.
- 2 ea chipotle peppers in adobo sauce Packed with smoky heat.
- 2 tablespoons adobo sauce Adds an extra layer of flavor.
- 1 teaspoon dried oregano Infuses an herbaceous note.
- 1 teaspoon ground cumin Provides warmth and earthiness.
- 1 teaspoon black pepper Adds a hint of spice.
- 1 tablespoon olive oil Used for sautéing onions.
For the Assembly
- 8 ea corn tostada shells The crunchy base for toppings.
- 1 cup refried beans Offers creaminess and protein.
- 1 cup shredded lettuce Adds fresh crunch.
- 1 cup diced tomatoes Provides fresh acidity.
- 1/2 cup crumbled queso fresco or cotija Adds a salty, creamy touch.
- 1/2 cup sour cream or Mexican crema Delivers creaminess.
- 2 ea avocado Adds buttery texture.
- 1/4 cup cilantro Offers freshness.
- 2 ea lime Zesty squeeze brightens the dish.
Instructions
Preparation
- In a large pot, add the chicken, tomatoes, quartered onion, garlic, bay leaf, and salt. Add enough water to cover everything. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the chicken is fully cooked and the tomatoes are soft.
Cooking
- Remove the chicken from the pot and transfer it to a bowl or cutting board. Shred the chicken and set aside.
- Transfer the cooked tomatoes, onion, garlic, chipotle peppers, adobo sauce, oregano, cumin, black pepper, and about 1/4 cup of the cooking liquid to a blender. Blend until smooth.
- Heat olive oil in a pan over medium heat. Add the sliced onion and cook until soft and lightly golden, about 5-7 minutes.
- Pour in the blended sauce and let it simmer for 5 minutes.
- Add the shredded chicken and a pinch of black pepper. Mix well and simmer for another 5-10 minutes, until the mixture is thick and well coated.
Assembly
- Assemble the tostadas by spreading refried beans over each shell, adding the chicken tinga, and topping with lettuce, tomatoes, queso fresco, diced avocado, sour cream, chopped cilantro, and a squeeze of lime.
Notes
Customize with your favorite toppings for a personal twist. For meal prep, store chicken tinga in an airtight container and assemble tostadas right before serving.