Chicken Tinga Tostadas
Charred chipotle chicken, queso fresco and lime.
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Rotisserie chicken hack: skip the sear, use 1.5 lb shredded rotisserie chicken, and jump straight to step 3 (simmer). Cuts active time to ~15 min.
Ingredients
Everything below makes 4 servings.
- 1½ lbboneless skinless chicken thighs
- 8tostada shells
- 1 mediumyellow onionthinly sliced
- 3garlic clovesminced
- 2chipotle peppers in adobo
- 1 tbspadobo sauce from the can
- 1 cuptomato sauce
- ½ cupqueso frescocrumbled, for serving
- ¼ cupMexican crema
- ¼ cupfresh cilantrochopped
- 1limecut into wedges
- 1 tbspolive oil
- 1 tspkosher salt
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 500calories
- 34gprotein
- 34gcarbs
- 25gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Thinly slice the yellow onion.
- Mince 3 garlic cloves.
- Chop a small handful of cilantro.
- Cut the lime into 4 wedges.
Sear
Season the chicken with the salt. Heat olive oil in the skillet over medium-high. Sear the chicken thighs 4-5 minutes per side until golden - they don't need to be cooked through yet, just colored. Transfer to a plate.
9 min · hands onSoften
Reduce heat to medium. Add the sliced onion and cook 5 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant - don't let it brown.
6 min · hands onSimmer
Stir in the chipotles, adobo sauce, and tomato sauce. Add 1/2 cup water and bring to a simmer. Return the chicken to the pan, nestling into the sauce. Cover and simmer 15-20 minutes until the chicken shreds easily with a fork.
18 min · hands offShred
Transfer the chicken to a cutting board and shred with two forks. Return shredded chicken to the sauce, stir to coat. Taste and adjust salt.
2 min · hands onPlate
Spoon the tinga over warm tostada shells. Top with crumbled queso fresco, a drizzle of crema, and fresh cilantro. Serve with lime wedges.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Sear 3 min/side instead of 4-5; breasts overcook fast. Saves about 5 minutes.
Skip the sear; drain canned jackfruit, add directly to sauce step. Saves about 10 minutes.
Press tofu 10 min, crumble, sear briefly then simmer 5 min in sauce. Saves about 15 minutes.
Cook rice and heat canned beans separately during simmer. Adds about 5 minutes.
What keeps
Tinga keeps 4 days. Store the saucy meat separately; assemble tostadas day-of so shells stay crisp.
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