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Serving Size
6
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Prep Time
20 minutes
Ingredients
Chicken Tinga
6 Roma tomatoes, washed and halved
4 garlic cloves, peeled
2-4 canned chipotles in adobo (or more to taste)
1 tablespoon (or more to taste) of the adobo sauce from the can
1 cup chicken broth
2 teaspoons sea salt
1/4 cup sunflower oil
3 large white onions, peeled and slivered
1 bay leaf
1/2 teaspoon dried Mexican oregano (optional)
1/2 teaspoon dried thyme (optional)
4 poached chicken breasts, about 4 cups of shredded meat. You can also use pre-cooked rotisserie chicken.
Homemade Tostadas
Three Sisters corn tortillas
Olive oil, to brush
Salt, to taste
For serving
3/4 cup warmed refried beans (homemade or canned)
Crumbled queso fresco (Three Sisters recommends Don Froylan)
6 tostadas
Directions
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First, make the tostadas. Preheat oven to 350°F.
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Pierce tortillas a few times with a fork to keep them from inflating while baking. Brush with olive oil and sprinkle a pinch of salt over.
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Bake for 10 minutes or until crisp. Remove just before they start to darken. Note: Baking time will vary depending on your oven.
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Now, make the chicken tinga. In a blender, purée the tomatoes, garlic, chipotle chiles, adobo, and 1 tsp of salt with the chicken broth. Set aside.
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Heat the sunflower oil in a large skillet over medium-high heat. Add the onions and stir in the remaining 1 tsp of salt, bay leaf, and the optional Mexican oregano and dried thyme. Sauté over medium-high heat until just golden brown.
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Pour tomato mixture into the onions and simmer until it slightly thickens, about 8 minutes.
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Mix the shredded chicken into the tomato and onion mixture until it is heated through. Taste and add more salt if needed.
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Assemble the tostadas to your liking. We enjoy spreading a thin layer of beans on the tostada, then the Tinga topped with crumbled queso fresco. ¡Provecho!
- Tags
- Chicken Dinner Easy Meals Lunch
