Tostadas de Tinga Recipe

A Hearty Meal

Though every culture has its own unique traditions and cuisines, the concept of “comfort food” is universal. The following are recipes from local restaurants that evoke the traditions and comfort of a hearty meal from their own culinary corner of the globe. 

Photography by Rich Smith 

Taqueria Jalisco Ania

 

Chef Maria Parra making tostadas de tinga

 

“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

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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. 

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Tostadas De Tinga from Taqueria Jalisco Ania

Tostadas de Tinga

Taqueria Jalisco Ania
Course Main Course
Cuisine Mexican
Servings 4 people

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 (recipe below)

For the tinga chipotle chicken:

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

Instructions
 

  • 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.
Keyword Chicken Tostadas, comfort food, Tinga Chipotle Chicken, Tostadas
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