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
Annual Food & Drink Issue
“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
Serves 3-4
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.
Top tostada with chicken and toppings as desired.