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Chicken Tinga Tostadas

tinga, chicken, mexican

Welcome to our culinary journey into the heart of Mexico! Today, we’re delving into the vibrant and flavorful world of tinga tostadas. Tinga is a traditional Mexican dish known for its bold flavors and versatility. Whether you’re hosting a fiesta or simply craving a taste of Mexico, tinga tostadas are sure to satisfy your palate. In this blog post, we’ll explore the history of tinga, its key ingredients, and a step-by-step guide to crafting your own delicious tinga tostadas.

What is Tinga? Tinga originates from the state of Puebla in Mexico and is believed to have been created in the 19th century. This dish typically consists of shredded meat, often chicken or pork, simmered in a rich and smoky tomato sauce infused with chipotle peppers, onions, and other aromatic spices. Tinga is celebrated for its depth of flavor and ability to elevate even the simplest of dishes.

Ingredients for Tinga Tostadas: Before we dive into the cooking process, let’s gather our ingredients:

For the Chicken:

  • 2 boneless chicken breasts
  • 1/2 onion
  • 2 garlic cloves
  • 2 bay leaves
  • salt and pepper to taste

For the Sauce:

  • 1/2 onion from the chicken
  • 2 garlic cloves from the chicken
  • 3 tomatoes
  • 3-5 chipotle peppers in adobo sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

For Serving:

  • Corn tostadas
  • Toppings: mexican sour cream, refried beans, shredded lettuce, diced avocado, crumbled queso fresco

Cooking Instructions:

  1. Cook the Chicken: Add chicken, onion, garlic, pepper, salt and bay leaves to a pot with water over medium heat. Cook for at least 20 minutes or until chicken is cooked through. Set aside 3 cups of the chicken broth. Remove the onion and the garlic from your pot and add to your blender. Empty your pot.
  2. Make the Sauce: After you add the onion and garlic to your blender, add your chipotle peppers, 1/2 tsp of the adobo sauce, tomatoes, the 3 cups of chicken broth you set aside, oregano, cumin and salt and pepper to taste. Pour sauce back into the pot over medium heat. Cook until it simmers. Add seasoning as needed.
  3. Shred the Meat: While the sauce is simmering, shred the cooked chicken. Once shredded, add the meat to the skillet with the tinga sauce. Stir to coat the meat evenly with the sauce, then continue to simmer for an additional 5 minutes.
  4. Assemble the Tostadas: To assemble the tinga tostadas, place a spoonful of mexican crema on the tostada, the refried beans, and then the tinga. Top with shredded lettuce, diced avocado, crumbled queso fresco.
  5. Serve and Enjoy: Serve the tinga tostadas immediately, allowing everyone to customize their toppings to their liking. Pair with a side of Mexican rice for a complete meal.

Conclusion: In conclusion, tinga tostadas are a celebration of the vibrant flavors and culinary heritage of Mexico. With tender shredded meat simmered in a smoky chipotle tomato sauce, topped with an array of fresh and zesty garnishes, these tostadas are sure to impress your taste buds. Whether enjoyed as a snack, appetizer, or main course, tinga tostadas are a delicious and satisfying addition to any meal. So gather your ingredients and let’s embark on a culinary adventure to Mexico with this authentic tinga tostadas recipe!

Chicken Tinga Tostadas

Prep Time15 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: affordable, jalisco, mexican
Servings: 4 People
Cost: 30

Ingredients

For the Chicken:

  • 2 boneless chicken breasts
  • 1/2 onion
  • 2 garlic cloves
  • 2 bay leaves
  • salt and pepper to taste

For the Sauce:

  • 1/2 onion from the chicken
  • 2 garlic cloves from the chicken
  • 3 tomatoes
  • 3-5 chipotle peppers in adobo sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

For Serving:

  • Corn tostadas
  • mexican sour cream
  • refried beans
  • shredded lettuce
  • 2 diced avocado
  • crumbled queso fresco

Instructions

  • Cook the Chicken: Add chicken, onion, garlic, pepper, salt and bay leaves to a pot with water over medium heat. Cook for at least 20 minutes or until chicken is cooked through. Set aside 3 cups of the chicken broth. Remove the onion and the garlic from your pot and add to your blender. Empty your pot.
  • Make the Sauce: After you add the onion and garlic to your blender, add your chipotle peppers, 1/2 tsp of the adobo sauce, tomatoes, the 3 cups of chicken broth you set aside, oregano, cumin and salt and pepper to taste. Pour sauce back into the pot over medium heat. Cook until it simmers. Add seasoning as needed.
  • Shred the Meat: While the sauce is simmering, shred the cooked chicken. Once shredded, add the meat to the skillet with the tinga sauce. Stir to coat the meat evenly with the sauce, then continue to simmer for an additional 5 minutes.
  • Assemble the Tostadas: To assemble the tinga tostadas, place a spoonful of mexican crema on the tostada, the refried beans, and then the tinga. Top with shredded lettuce, diced avocado, crumbled queso fresco.
  • Serve and Enjoy: Serve the tinga tostadas immediately, allowing everyone to customize their toppings to their liking. Pair with a side of Mexican rice for a complete meal.

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