Description
Tostadas de Tinga is a traditional Mexican dish featuring shredded chicken simmered in a smoky, spicy chipotle tomato sauce, served on crisp tostada shells layered with refried beans, lettuce, queso fresco, and drizzled with Mexican crema. This flavorful, hearty recipe offers a satisfying balance of smoky, tangy, and creamy textures perfect for a delicious meal.
Ingredients
Scale
Main Ingredients
- 1 Bone-In Chicken Breast
- 3 Onion
- 3 clove Garlic
- 5 Tomato
- 1 can Chipotle Peppers in Adobo Sauce
- 1 cup Refried Beans
- 12 Tostada Shells
- 5 tablespoon Vegetable Oil
- 1 cup Lettuce, shredded
- Queso Fresco, to taste
- Mexican Crema, to taste
- Salt, to taste
- Ground Black Pepper, to taste
Instructions
- Cook the Chicken: Boil the bone-in chicken breast in water for about one hour or until fully cooked through. Once cooked, remove the chicken from the pot, let it cool slightly, then shred or crumble it into bite-sized pieces. Set aside.
- Sauté Aromatics: In a large skillet, heat the vegetable oil over medium heat. Add the onions and fry until they become transparent and soft. Then, add the minced garlic and continue to fry for another 5 minutes, ensuring they release their fragrance without burning.
- Prepare the Sauce: Add four of the tomatoes chopped to the skillet with the sautéed onions and garlic and cook down slightly. Separately, blend the remaining tomato together with the entire can of chipotle peppers in adobo sauce until smooth. Pour this spicy tomato mixture into the skillet with the onions and tomatoes.
- Simmer the Tinga: Reduce the heat to low and simmer the combined sauce for 20 minutes, allowing the flavors to meld. Then, add the shredded chicken to the skillet along with salt and ground black pepper to taste. Stir to combine and cook for an additional few minutes until heated through and well incorporated.
- Prepare Tostadas: Warm the refried beans until hot. Spread a generous layer of refried beans onto each tostada shell. Then, top with a hearty scoop of the chicken tinga mixture.
- Garnish and Serve: Top each prepared tostada with shredded lettuce, crumbled queso fresco to taste, and a drizzle of Mexican crema. Serve immediately to enjoy the combination of crispy, creamy, and smoky flavors.
Notes
- You can substitute bone-in chicken breast with boneless, but cooking times may vary slightly.
- Adjust the amount of chipotle peppers to control the spiciness according to your preference.
- For added texture, lightly toast the tostada shells before assembling.
- Leftover tinga can be refrigerated for up to 3 days and reheated.
- This dish pairs well with fresh lime wedges and sliced avocado for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: Tostadas, Tinga, Mexican Chicken, Chipotle, Mexican Cuisine, Spicy Tostadas
