Teresa's Recipes
Tostadas de Tinga
Tostadas de Tinga are a vibrant and flavorful Mexican dish featuring crispy corn tortillas piled high with tender, shredded chicken simmered in a smoky chipotle tomato sauce. Each bite bursts with the richness of spices and the freshness of toppings like creamy avocado, juicy tomatoes, and crisp lettuce, making it a perfect dish for gatherings or a delicious weeknight dinner. This dish has its roots in the Puebla region of Mexico, where the concept of 'tinga' refers to a dish made with shredded meat in a tomato-based sauce, often infused with chipotle for a delightful kick.
Ingredients
- 8, small Corn tortillas
- for frying Vegetable oil
- 2, boneless and skinless Chicken breasts
- to taste Salt
- to taste Pepper
- 2 cloves, minced Garlic
- 1, chopped Onion
- 1 cup Tomato sauce
- 1 cup Chicken broth
- 2-3, minced Chipotle peppers in adobo sauce
- 1 teaspoon Cumin
- 1 teaspoon Dried oregano
- 1 cup, shredded Lettuce
- 1 cup, diced Tomatoes
- 1, sliced Avocado
- 1/4 cup, chopped Cilantro
- 1, cut into wedges Lime
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 420
- Fat: 22g
- Carbs: 36g
- Protein: 27g
- Sodium: 550mg
- Sugar: 3g
Instructions
- In a large pot, bring water to a boil. Add the chicken breasts and cook until fully cooked, about 15-20 minutes. Remove the chicken from the pot and let it cool. Once cooled, shred the chicken using two forks.
- In a skillet, heat 1-2 tablespoons of vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until the onion is translucent, about 5 minutes.
- Add the shredded chicken, minced chipotle peppers, tomato sauce, chicken broth, cumin, dried oregano, salt, and pepper to the skillet. Stir well to combine all the ingredients. Cook for about 10 minutes, allowing the flavors to meld together and the sauce to thicken.
- In a separate skillet, heat enough vegetable oil over medium-high heat to cover the bottom of the pan. Fry the corn tortillas one at a time until crispy and golden brown, about 1-2 minutes per side. Drain on paper towels to remove excess oil.
- To assemble the tostadas, spread a generous layer of the tinga chicken mixture onto each crispy tortilla. Top with shredded lettuce, diced tomatoes, sliced avocado, and chopped cilantro.
- Serve the tostadas de tinga with lime wedges on the side for squeezing over the top.
- Enjoy your delicious Tostadas de Tinga!
Tips
- For extra flavor, you can marinate the chicken in lime juice, garlic, and spices for a couple of hours before cooking.
- Feel free to add other toppings such as crumbled queso fresco or pickled red onions for an added punch.
- If you prefer a vegetarian option, substitute the chicken with jackfruit cooked in the same spices for a delicious twist.