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Tostadas de Tinga
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Tostadas de Tinga

1 h 35 minPara 8Nutri-Score C€€
de @lov.kari16 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

8 personas
  • garlic (peeled (4 for the cooking water, 2 for the salsa))Frutas y verduras6 piezas
  • water (for blending with the garlic)Otro240 ml
  • chicken (mix of skin-on thighs and breast)Carne1,4 kg
  • white onion (half for the broth, half small onion sliced for the tinga)Frutas y verduras1 pieza
  • salt (to taste)Especias5 g
  • black pepper (to taste)Especias2 g
  • tomato (whole, cooked in the broth)Frutas y verduras1 pieza
  • chicken bouillon (1 tablespoon, plus more to taste)Despensa15 g
  • chipotle peppers in adobo sauce (1 can (3.7 oz), with its sauce)Despensa105 g
  • vegetable oil (for frying)Despensa30 ml
  • tostadas (crisp fried corn tortillas)Panadería8 piezas
  • crema Mexicana (or mayonnaise)Lácteos120 g
  • lettuce (shredded)Frutas y verduras100 g
  • queso fresco (crumbled)Lácteos120 g

por ración

Nutrición

412kcal

Carbohidratos
16 g
Proteínas
38 g
Grasas
22 g
Adaptar utensilios

lo que usará

Utensilios

  • Batidora de vaso
  • Olla
  • Sartén
  • Espumadera
  • Bol

paso a paso

Preparación

  1. Blend the garlic with water

    • Blend the garlic cloves with the water until smooth.
    • Set the mixture aside to add to the chicken cooking liquid.
    Paso 1

  2. Cook the chicken

    • Place the chicken in a pot over medium heat and cover completely with water.
    • Add the white onion half, salt, pepper and the blended garlic water.
    • Cover and cook, skimming impurities after the first minutes.
    Paso 2

  3. Cool and shred the chicken

    • Remove the chicken from the pot with a slotted spoon and let it cool.
    • Shred the chicken once cool enough to handle.
    Paso 3

  4. Cook the tomato in the broth

    • Add the tomato to the chicken broth and cook until softened.
    • Transfer the tomato to the blender and reserve the broth.
    Paso 4

  5. Make the chipotle salsa

    • Add the tomato, reserved chicken broth, garlic cloves, chicken bouillon and chipotle peppers in adobo to the blender.
    • Blend until smooth and set aside.
    Paso 5

  6. Fry the onion

    • Heat the oil in a pan over medium heat.
    • Fry the small sliced onion until fragrant.
    Paso 6

  7. Fry the shredded chicken

    • Add the shredded chicken to the pan and fry, stirring.
    Paso 7

  8. Add the salsa and simmer

    • Pour in the blended salsa and mix well.
    • Taste and adjust with more chicken bouillon or salt.
    • Reduce the heat to the lowest setting and simmer.
    Paso 8

  9. Assemble the tostadas

    • Spread crema Mexicana (or mayonnaise) on each tostada.
    • Top with the tinga, shredded lettuce and crumbled queso fresco.
    • Finish with a little more crema on top and serve.
    Paso 9
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