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Tostadas de Tinga
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Tostadas de Tinga

1 h 35 minServes 8Nutri-Score C€€
from @lov.kari16 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • garlic (peeled (4 for the cooking water, 2 for the salsa))Produce6 pieces
  • water (for blending with the garlic)Other240 ml
  • chicken (mix of skin-on thighs and breast)Meat1.4 kg
  • white onion (half for the broth, half small onion sliced for the tinga)Produce1 piece
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices2 g
  • tomato (whole, cooked in the broth)Produce1 piece
  • chicken bouillon (1 tablespoon, plus more to taste)Pantry15 g
  • chipotle peppers in adobo sauce (1 can (3.7 oz), with its sauce)Pantry105 g
  • vegetable oil (for frying)Pantry30 ml
  • tostadas (crisp fried corn tortillas)Bakery8 pieces
  • crema Mexicana (or mayonnaise)Dairy120 g
  • lettuce (shredded)Produce100 g
  • queso fresco (crumbled)Dairy120 g

per serving

Nutrition

412kcal

Carbs
16 g
Proteins
38 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Blender
  • Stockpot
  • Frying pan
  • Slotted spoon
  • Mixing bowl

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5

  6. Fry the onion

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

  7. Fry the shredded chicken

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