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Tostadas de Tinga
Hoofdgerecht

Tostadas de Tinga

1 u 35 minVoor 8Nutri-Score C€€
van @lov.kari16 imports0 keer gekookt
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wat je nodig hebt

Ingrediënten

8 personen
  • garlic (peeled (4 for the cooking water, 2 for the salsa))Groente en fruit6 stukken
  • water (for blending with the garlic)Overig240 ml
  • chicken (mix of skin-on thighs and breast)Vlees1,4 kg
  • white onion (half for the broth, half small onion sliced for the tinga)Groente en fruit1 stuk
  • salt (to taste)Kruiden en specerijen5 g
  • black pepper (to taste)Kruiden en specerijen2 g
  • tomato (whole, cooked in the broth)Groente en fruit1 stuk
  • chicken bouillon (1 tablespoon, plus more to taste)Voorraadkast15 g
  • chipotle peppers in adobo sauce (1 can (3.7 oz), with its sauce)Voorraadkast105 g
  • vegetable oil (for frying)Voorraadkast30 ml
  • tostadas (crisp fried corn tortillas)Bakkerij8 stukken
  • crema Mexicana (or mayonnaise)Zuivel120 g
  • lettuce (shredded)Groente en fruit100 g
  • queso fresco (crumbled)Zuivel120 g

per portie

Voedingswaarden

412kcal

Koolhydraten
16 g
Eiwitten
38 g
Vetten
22 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Blender
  • Soeppan
  • Koekenpan
  • Schuimspaan
  • Mengkom

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 5

  6. Fry the onion

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

  7. Fry the shredded chicken

    • Add the shredded chicken to the pan and fry, stirring.
    Stap 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.
    Stap 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.
    Stap 9
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