Mexican 30 min

Tostadas de Tinga

Name: Tostadas de Tinga
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1½ lbs boneless chicken breasts; 3 chipotle chiles in adobo, plus 2 tablespoons adobo sauce; 2 Roma tomatoes, roasted; ½ white onion, thinly sliced; 3 cloves garlic; 1 teaspoon dried Mexican oregano; 2 tablespoons vegetable oil; 8 tostadas; 1 cup refried beans; 1 avocado, sliced; ½ cup Mexican crema; ½ cup cotija cheese, crumbled; Sliced jalapeño and lime wedges for serving

quickcomfort-food

Ingredientsfor 2

470

Cal

34g

Protein

38g

Carbs

20g

Fat

11½ lbs boneless chicken breasts
23 chipotle chiles in adobo, plus 2 tablespoons adobo sauce
32 Roma tomatoes, roasted
4½ white onion, thinly sliced
53 cloves garlic
61 teaspoon dried Mexican oregano
72 tablespoons vegetable oil
88 tostadas
91 cup refried beans
101 avocado, sliced
11½ cup Mexican crema
12½ cup cotija cheese, crumbled
13Sliced jalapeño and lime wedges for serving

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Instructions

1
Simmer the chicken in salted water with a garlic clove and bay leaf for 20 minutes until cooked through. Remove, shred finely, and reserve 1 cup of the cooking broth.
2
Blend the roasted tomatoes, chipotle chiles, adobo sauce, remaining garlic, and oregano until smooth. Heat oil in a large skillet over medium-high heat and fry the sliced onion until golden, about 4 minutes.
3
Add the blended salsa to the skillet and cook over high heat, stirring, for 3 minutes until darkened and aromatic. Add shredded chicken and reserved broth, stir to combine, and cook until the sauce reduces and coats the chicken, about 8 minutes.
4
Spread each tostada with a layer of warm refried beans, then top with a generous spoonful of chicken tinga. Add avocado slices, a drizzle of crema, cotija cheese, and jalapeño. Serve immediately.