chicken tinga tostada

Chicken tinga is shredded chicken with onions in a tomato chipotle sauce. It doesn't get much simpler or better than this! This Chicken tinga totally rocks!

Pulled Chicken Tinga Tostadas and #TheHotBreadKitchenCookbook

lbs bone-in, skin-on chicken breast

onion,

garlic cloves,

Kosher salt

15 oz can of diced tomatoes

chipotle peppers in adobo sauce, chopped

olive oil

thyme

Refried Beans

(Adapted from my friend Karen)

bacon

garlic

c minced onion

15 oz can of pintos

t oregano

cumin

broth

Tostadas

Ingredients:

6″ corn tortillas, home

Canola oil

Tostada Toppings:

Iceberg Lettuce Shredded

Tomato diced

c Mexican Crema

/2 c crumbled cotija cheese or feta

Cilantro

Place the chicken breasts in a large pot and cover with cold water. Add one of the onion halves, 2 garlic cloves and 1 t kosher salt. Bring to a boil over high heat, skimming and discarding the foam that rises to the top. Reduce heat and simmer until the chicken is firm to the touch, about 30 minutes. Remove chicken from broth and set aside to cool. Do not throw the broth way! Once chicken is cool, shred the meat with your hands and discard the skin and bones.

While chicken is simmering, place tomatoes, 2 garlic cloves, chipotles and 1/2 t salt in a blender and blend until smooth. Slice the remaining onion half into thin half moons. Heat the olive oil in a large skillet over medium high heat and add the onion, thyme and a large pinch of salt. Cook, until the onion just begins to soften, stirring occasionally.

Add the shredded chicken and the tomato mixture to the skillet along with 1 c of the reserved broth. Bring the mixture to a boil, reduce the heat and simmer until the chicken is very tender and the flavors have developed, about 20 minutes. Keep warm until ready to assemble tostadas.

Fry bacon. When bacon is crisp, remove from pan, but leave the bacon drippings. You can garnish the beans with the crisp bacon or you can eat it as is! Add garlic and onion and cook until soft. Add beans and cook until warmed. Using a potato masher or a fork, mash the beans. I prefer them to have some texture, but that is up to you. You may want to thin the mixture with some chicken broth, depending on how thick you like your refrieds! Season with oregano and cumin and add salt as desired.

In a skillet that can hold the tortillas, heat about 1&#8243; of oil over medium high heat. Once the oil is hot, add the tortillas in one layer. (I usually do one at a time, but you can do s many as your skillet will hold.) Press each tortilla sown with tongs or a spatula to keep them flat. Cook until browned and crisp, about 1 minute per side. I do not like them totally crisp because then the don&#8217;t break as easy when you add your toppings. As they are cooked, transfer to a paper towel lined plate and blot each side. Set aside until ready to use.

Spread tostada with about 2 T of refried beans. Top with a large drained spoonful of chicken tinga, a bit of lettuce, some diced tomato, some crema and a bit of cheese. Garnish with cilantro.

This delicious Chicken Tinga recipe has tender chicken in a bold, chipotle sauce. Use it for tostadas, tacos, enchiladas, burritos, loaded quesadillas and more.

Chicken Tinga

chicken breasts

onion

bay leaf

salt

black pepper

roma tomatoes

onion (,

chicken bouillon

adobo sauce (,+ 1 chipotle chili)

oregano leaves

Mexican crema

Lettuce (, finely shredded)

Queso fresco (, crumbled)

cilantro

Avocado (, sliced)

limes

tostada shells (, or corn tortillas)

Add chicken, onion, garlic, salt, pepper and bay leaf to a pot. Cover with water and bring to a simmer. Cook over medium heat for around 20 minutes or until chicken is cooked through; 165 degrees F. Scoop off foam that may rise to the top while cooking. Remove chicken to a plate to rest, and reserve 1 cup of broth from the pot (discard the rest).

Return the emptied pot to the stove over medium-high heat. Add oil and once hot, add whole tomatoes, cooking for 2 minutes. Add onion chunks and cook for 2-3 minutes.

Add tomatoes and onion to a blender, along with ½ cup reserved broth, 1 teaspoon chicken bouillon, 2 garlic cloves, adobo sauce and chipotle chile, oregano, and cumin and blend until smooth. Pour mixture back into the pot over medium heat. Cook for 5 minutes. Taste and add salt additional adobo sauce, more seasonings, or reserved chicken broth, as desired, to taste.

Shred chicken and add to sauce, tossing to coat.

To Serve as Tostadas: Spread tostada shell with a thin layer of refried beans. Add a scoop of chicken tinga on top. Top with lettuce, queso freso, cilantro, avocado, and a drizzle of crema.

To Serve as Tacos: Serve in a warm corn or flour tortilla, topped with shredded lettuce, cotija, crema, cilantro and avocado.

https://content.jwplatform.com/videos/vhiJ10wz.mp4

This delicious Chicken Tinga recipe has tender chicken in a homemade, flavorful sauce. It is easy to make, and perfect to use in any Mexican recipe!

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Top 2 chicken tinga tostada recipes from across the web

The most viewed chicken tinga tostada recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pulled Chicken Tinga Tostadas and #...

Chicken Tinga

The most viewed chicken tinga tostada recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine