Tostadas de Tinga Recipe

Taqueria Jalisco Ania

“Tinga Tostadas are my go-to comfort food because they are simple and the right amount of spice to warm up any rainy cloudy day!” – Maria Parra, Executive Chef

Tostadas de Tinga

Serves 3-4

Ingredients

• 1 pack store-bought tostadas 
• Crema, to taste
• Queso fresco, to taste 
• Lettuce, to taste 
• Guacamole or sliced avocado, to taste
• Tinga chipotle chicken 

For the tinga chipotle chicken:

• 8 cups filtered water 
• 2 whole boneless chicken breasts
• 5 large tomatoes
• 2 large white onions
• 1 garlic head
• 1 (7 oz.) can chipotle peppers
• ½ tsp. oregano
• Salt, to taste

Directions

Bring water, chicken breasts, half of 1 tomato, half of 1 onion, and 1 clove of garlic to a boil for 45 minutes. Save 2 cups of broth to use later. Let the chicken cool, pull apart, and let sit. Take 4 tomatoes, half a can of chipotle peppers, 1 garlic clove, and oregano, and blend until smooth. Set aside. Slice remaining onions and tomatoes. Add olive oil to a pan, and sauté sliced onions and tomatoes, starting with the onions. Add the blended tomato and chipotle mixture to the pan, and bring to a boil. Add a dash of salt, to taste. Once boiled, turn heat to low and add pulled chicken. Cook for 2-4 more minutes.

For assembly:

Top tostada with chicken and toppings as desired.