Description
A flavorful and smoky chicken tinga served on crispy tostadas with various toppings, perfect for festive gatherings like Cinco de Mayo.
Ingredients
Scale
- 2 pounds cooked shredded chicken (rotisserie chicken is fine)
- 1 large onion, thinly sliced
- 2 to 3 cloves garlic, minced
- 1 can (14 to 15 oz) fire roasted tomatoes
- 2 to 3 chipotle peppers in adobo
- 1 tablespoon adobo sauce from the can
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 tablespoon oil
- Tostadas (store bought) or crunchy tortillas
- Toppings: shredded lettuce or cabbage, crumbled queso fresco or shredded cheese, sour cream or crema, avocado or guacamole, lime wedges, pickled red onions
Instructions
- In a skillet, heat the oil and cook the sliced onion for about 6 to 8 minutes until soft.
- Add garlic and cook for 30 seconds.
- Blend the tomatoes, chipotle peppers, adobo sauce, oregano, cumin, plus a pinch of salt and pepper.
- Pour the sauce into the skillet and simmer for 8 to 10 minutes, stirring until it thickens slightly.
- Add the shredded chicken and toss until everything is coated and hot. Adjust seasoning with salt and add more chipotle for additional heat if desired.
- Serve warm on tostadas with your choice of toppings.
Notes
For a mixed crowd, keep the tinga medium and allow guests to add heat at the table. Provide plenty of napkins as tostadas can be messy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 420
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg