Chicken Tinga Tostadas
Shredded chicken in a smoky tomato and chipotle sauce with sliced onions, served over crispy corn tortillas.
50 min
Easy
Mexicana
4 servings
The story behind
Chicken tinga tostadas are a staple of family gatherings. I love the contrast between the crunchy tortilla and the juicy chicken with that essential touch of chipotle, just as seen in this presentation on clayware that highlights its roots. The fresh avocado and cream provide the perfect balance to the heat of the chili.
Instructions
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1Blend the boiled tomatoes with the chipotle peppers and a little water or chicken broth until smooth.
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2In a large skillet with a bit of oil, sauté the sliced onions until translucent and lightly browned.
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3Add the shredded chicken to the skillet and mix well with the onions.
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4Pour the tomato and chipotle sauce over the chicken. Season with salt and simmer over medium heat until the liquid reduces and the tinga is thick.
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5To assemble, place a generous portion of tinga on each tostada.
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6Garnish with a drizzle of fresh cream, crumbled cheese, and an avocado slice on top.
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7Serve immediately on a clay plate to maintain the traditional and professional style of the image.
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