Tinga combines shredded chicken with a smoky tomato, onion and chipotle sauce. Served on crisp tostadas, it becomes a complete meal that is easy to customize.
Recipe details
- Prep time: 15 min
- Cook time: 30 min
- Total time: 45 min
- Servings: 8 tostadas
- Difficulty: Easy
- Estimated cost per serving: $1.65
Ingredients
- 1 1/2 lb (680 g) cooked shredded chicken breast or thighs
- 1 tablespoon oil
- 1 large onion, thinly sliced
- 2 garlic cloves
- 1 can (14.5 oz/411 g) tomatoes
- 1 to 2 chipotle peppers in adobo
- 1/2 cup chicken broth
- 1 teaspoon Mexican oregano
- 8 corn tostadas
- 1 avocado, sliced
- 1/3 cup Mexican crema
- 1/2 cup crumbled queso fresco
- Salt to taste
Step-by-step instructions
- Blend the tomatoes, garlic, chipotle, broth and oregano until smooth.
- Heat the oil and cook the onion for 6 minutes, until softened.
- Pour in the sauce and simmer for 10 minutes.
- Add the chicken, adjust the salt and simmer for 8 to 10 minutes, until the sauce clings to the meat.
- Divide among the tostadas and finish with avocado, crema and cheese. Serve immediately.
Tips and variations
- Begin with one chipotle and add more after tasting.
- Assemble just before serving so the tostadas stay crisp.
