Craving a vibrant, flavorful, and surprisingly easy weeknight meal? Look no further than these Chicken Tinga Tostadas! This recipe delivers the authentic smoky chipotle flavor of traditional Chicken Tinga, but with a streamlined approach perfect for busy cooks. Forget complicated techniques and lengthy prep times – this recipe focuses on fresh ingredients and simple steps to create a truly delicious and satisfying dish. The crispy tostadas provide the perfect base for tender, shredded chicken simmered in a rich chipotle sauce, topped with your favorite fixings.
These Chicken Tinga Tostadas are bursting with flavor and texture, making them a fantastic meal for any occasion, from a casual weeknight dinner to a fun get-together with friends. Ready to dive into the deliciousness? Let's get started with the step-by-step instructions below!
Tools Needed
- Comal
- Blender
- Pot
- Grater
Ingredients
- Chicken breasts: 1.5
- Tomatoes: 4
- Guajillo chiles: 2
- Pua chiles: 5
- Chipotle chiles: 3 (with sauce)
- Corn tortillas
- Bay leaves: 2
- Thyme: 1/4 teaspoon
- Pepper: 1/4 teaspoon
- Garlic: 8 cloves
- Onion: 1 large
- Potatoes: 2
- Fresh cheese
- Taco cream: to taste
- Lettuce
- Cilantro: 1 bunch
- Celery: 1 stick
- Water
- Salt: 1 spoonful
- White Vinegar: 1.5 tablespoons
- Apple Cider Vinegar (optional)
- Chicken broth: 1 cup
Step-by-Step Instructions
Step 1. Prepare the Chicken Tinga
- Boil chicken breasts with 1/4 onion, celery, cilantro, and 4 cloves of garlic, salt until foam is removed. Add remaining ingredients and simmer for 40 minutes. Let cool and shred.
- Toast guajillo and pua chiles on a comal until browned. Avoid burning.
- Boil tomatoes for 5 minutes. Add toasted chiles and let soften. Turn off heat and set aside.
- Shred the cooked chicken.
- Blend the boiled tomatoes and chiles with some of their cooking water, thyme, pepper, and remaining garlic.
- Heat oil in a pan. Sauté onions until translucent. Add potatoes and fry for 8 minutes.
- Add bay leaves to the potatoes and onions.
- Add shredded chicken to the pan, followed by the blended sauce, vinegar, chicken broth, chipotle chiles, and salt. Simmer until potatoes are tender.
Step 2. Cook the Potatoes and Tortillas
- Peel and dice potatoes. Submerge in water to prevent browning.
- Fry corn tortillas until golden brown.
Step 3. Prepare Toppings
- Finely chop onion and grate cheese.
Step 4. Assemble the Tostadas
- Layer refried beans, chicken tinga, fresh cheese, lettuce, cream, and avocado on each tortilla.
Read more: Juicy Birria Quesa Tacos Recipe: A Step-by-Step Guide
Tips
- Add 1.5 tablespoons of white vinegar (or apple cider vinegar) for extra flavor.
- Add 1 cup of chicken broth to adjust the consistency of your tinga.
- Add chipotle chiles to enhance the flavor.
Nutrition
- Calories: approximately 600-700
- Fat: 25-35g
- Carbs: 50-60g
- Protein: 40-50g
FAQs
1. Can I make the chicken tinga ahead of time?
Absolutely! The chicken tinga tastes even better the next day. Make it a day or two in advance and store it in the refrigerator. Reheat gently before serving.
2. What kind of tortillas should I use for the tostadas?
Corn tortillas are traditional and work best. Look for small, 4-6 inch diameter tortillas specifically labeled for tostadas or frying. You can also use gluten-free corn tortillas.
3. What toppings can I add to my Chicken Tinga Tostadas?
Get creative! Popular toppings include shredded lettuce, diced onions, crumbled cotija cheese, crema fresca or sour cream, avocado slices, and chopped cilantro. A squeeze of lime juice brightens the flavors perfectly.
These easy Chicken Tinga Tostadas are a guaranteed crowd-pleaser, offering a fantastic balance of smoky, spicy, and fresh flavors. From start to finish, this recipe is quick and simple, perfect for a busy weeknight or a fun weekend gathering. So gather your ingredients, get cooking, and enjoy the delicious results!