Chicken Tinga Tostadas Recipe
Flavorful chicken tinga on baked corn tortillas with avocado, pickled onion, and crumbled cotija...
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Equipment
- meat masher to break up the chorizo
Ingredients
Chicken Tinga
- 1.25 pounds cooked and shredded chicken - see Post for more information
- 1.5 pounds tomatoes - see Ingredients in post
- 4 ounces lean Mexican chorizo
- ¾ pound potatoes - small dice; 2 teaspoons salt to cook
- 1 medium onion - chopped
- 1 tablespoon oil - any variety is fine.
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- 3 cloves garlic - minced (about 1 teaspoon)
- 2 chipotle peppers in adobo - sliced thin
- 4 teaspoons adobo
- 1 cup poaching liquid or broth - or more if dry
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
Tostadas Tinga
- crisp corn tortillas - pre-made, baked, or fried
- chicken tinga
- quick pickled onions
Instructions
- Cook the chicken if you need to. See Post for more information.
- If you're roasting tomatoes, preheat oven to 425°. Cut them in half lengthwise. Place cut side up, drizzle with olive oil, and season with salt and pepper. Roast until they have some nice browning. Cool, then slip off the skins.
- While the tomatoes roast, boil the potatoes. Don't cook them until they're completely tender, but al dente. Drain them.
- Cook the chorizo until you see some browning. It doesn't have to be completely cooked. Drain any fat. Remove from the skillet.
- Add a tablespoon of oil to a good-sized skillet (I use my 12" cast iron). Sauté the onion until it begins to soften. Add the ground cumin, Mexican oregano, and garlic. Sauté another minute or so.
- When the tomatoes and potatoes are done, add tomatoes, potatoes, shredded chicken, broth or poaching liquid, chipotles and adobo, salt and pepper to the skillet with the aromatics. Stir to combine, breaking up the tomatoes a bit. Simmer about 20 minutes to allow the flavors to combine. Check for seasoning, and adjust as necessary.
- Top the crispy corn tortillas with chicken tinga and desired toppings. Garnish and enjoy!
Notes
Macronutrients are only a "ballpark" figure. I used 2 corn tortillas and 1/6 of the tinga mixture in MyFitnessPal.com. I cannot control for your specific toppings and/or serving sizes. The tostadas are a pretty healthy meal if you don't pile on cheese and avocado.
Nutrition
Serving: 2tostadas | Calories: 342kcal | Carbohydrates: 40g | Protein: 31g | Fat: 6g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com