Tostadas de Tinga
How to make traditional Mexican Tostadas de Tinga. Our easy Mexican recipe features corn tostada, shredded chicken, refried beans and queso.
Servings: 4
Calories: 421kcal
Equipment
- French knife
- Skillet
- measuring cups
- measuring spoons
- tongs
- Mixing bowls
Ingredients
- 1 Spanish Cooking Onion finely chopped
- 4 Garlic Cloves minced
- 4 oz Chipotle Chiles in Adobo Sauce chopped
- 15 oz Fire Roasted Tomatoes diced
- 1 tbsp Chili Powder
- Kosher Salt + Black Pepper to taste
- 2 Chicken Breasts
- 8 Tostadas
- 15 oz Refried Beans
- 1 cup Romaine Lettuce finely chopped
- 4 oz Queso Fresco or Feta Cheese crumbled
- 3/4 cup Cilantro Leaves
Instructions
- In a large saucepan add the chopped onion, minced garlic and chopped chipotle in adobo sauce.
- Add diced tomatoes and chili powder and stir to combine. Bring to a boil over medium high heat.
- Add 2 chicken breasts to the tomato mixture, reduce heat to medium-low, and bring to a simmer. Cover saucepan with a lid and cook until chicken is cooked through and shreds easily with two forks, 25-30 minutes.
- When chicken is finished cooking, use tongs to transfer to a plate and let cool slightly. While chicken cools, increase heat to medium-high and simmer sauce, uncovered and stirring occasionally, until it looks like a thick and chunky salsa, about 5 minutes. Set aside.
- Shred chicken breast meat into small pieces using two forks and transfer to a medium bowl. Pour warm salsa over chicken, and season with salt and pepper to taste.
Tostada Assembly
- Spread 1/3 cup of refried beans over each tostada. Top with 1/2 cup of chicken tinga. Top with shredded lettuce, sprinkle with crumbled cheese and garnish with chopped cilantro.
Nutrition
Calories: 421kcal | Carbohydrates: 45.4g | Protein: 24.7g | Fat: 16.8g | Saturated Fat: 5.8g | Cholesterol: 68mg | Sodium: 970mg | Potassium: 862mg | Fiber: 10.4g | Sugar: 5.7g | Calcium: 214mg | Iron: 4mg
