Chicken Tinga Tostadas are flavor packed and piled high with lettuce, red onion, tomato, sour cream and cotija cheese! A delicious dinner the whole family will love.
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 45 minutesminutes
Servings: 12Tostadas
Calories: 233
Course: Main Course
Ingredients
Chicken Tinga
6tomatoes, roma or variety of choice
3-4medium chicken breast, boneless skinless, approximately 2 pounds
1medium onion, peeled and quartered
1can chipotle peppers in adobo, 6-7 ounce can
5clovesgarlic
1teaspoonsalt, or to taste
1/4teaspoonMexican oregano, or regular dried oregano
Cut the tomatoes into large wedges and place in a blender.
In a large pot add the chicken, onion, chipotle peppers in adobo, garlic, salt, oregano, cumin, chili powder and chili flakes. Add enough water to cover the chicken (about 2-3 cups). On medium heat bring the pot to a boil.
Use a spoon or skimmer to remove and fat that cooks out of the chicken. Simmer for about 13-15 minutes or until the internal temperature of the chicken reaches 165*F.
Remove the chicken from the pot and set aside on a cutting board or in a bowl.
Transfer 2 cups of the broth from the pot to the blender.
Use a slotted spoon or strainer to remove all of the onions, garlic, and chipotle peppers in adobo from the broth and transfer to the blender.
Puree the sauce until smooth.
Use two forks to shred the chicken into bite sized pieces and transfer to a large skillet or frying pan. Pour the tomato sauce over the chicken and bring to a simmer on medium heat.
Simmer the chicken and sauce for about 8-10 minutes or until the sauce has thickened and reduced. Season to taste with salt.
To assemble the tostadas, in a microwave safe container microwave the refried beans for 30 seconds. Spread a thin layer of beans on each tostada.
Top each tostada with chicken, shredded lettuce, tomato, red onion, cotija cheese and a dollop of sour cream (tip: transfer the sour cream to a squeeze bottle or plastic bag with the corner cut off and drizzle the sour cream). Enjoy!