Chicken Tinga Tostadas
Making tostadas the same way every time can get old. Chicken Tinga Tostadas are so delicious! The chicken has a fantastic chipotle flavor that adds some "zing" to your tostadas.
Ingredients
- 1 Tbsp olive oil
- 1 cup roughly chopped onion
- 2 cloves garlic minced
- 1–2 chipotle peppers in adobo sauce chopped
- 1 tsp dried oregano
- 1⁄2 tsp ground cumin
- 5 Roma Tomatoes, diced (can of crushed fire-roasted tomatoes)
- 1⁄4 chicken stock
- ½ tsp kosher salt
- 1-2 cooked & shredded chicken breasts (a rotisserie chicken works too!)
Toppings
- 10 (6-inch) corn tortillas or Tostada shells
- 1 Can refried beans
- 2 ripe avocados sliced
- ¼ cup chopped fresh cilantro
- ½ cup diced red onion
- cheese of your choice (Queso Fresco is delicious)
- 1 1 lime, cut into wedges
Instructions
Sauce:
- Heat a large skillet over medium. When the skillet is warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and cook for 1 minute. Add in the tomatoes. If you're doing fresh tomatoes, let them cook down a bit, then add the stock and salt. If you're using canned tomatoes, add the stock, and salt at the same time. Bring to a simmer, and cook for 7 minutes.
Blend it:
- Place the tomato mixture in a high-powered or regular blender, and blend until smooth. I like to use my Blendtec
Chicken:
- Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if you need.
- Fry The Corn tortillas and salt them. Or use store-bought tostada shells.
- Prepare the toppings. To assemble, top the tortillas with some refried beans, chicken and garnish with the avocado slices, cilantro, red onion, and cheese. Serve with a lime wedge for squeezing. Or whatever sounds delicious.