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Chicken Tinga Tostadas

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 420
Ingredients Method

Ingredients
  

  • For the Chicken Tinga
  • 2 pounds boneless skinless chicken breasts
  • 4 Roma tomatoes
  • 1 large white onion roughly chopped
  • 3 garlic cloves
  • 2 chipotle peppers in adobo sauce
  • 2 tablespoons adobo sauce
  • 1 teaspoon Mexican oregano
  • 1 teaspoon ground cumin
  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • Salt to taste
  • Black pepper to taste
  • For Assembly
  • 12 tostada shells
  • 2 cups shredded lettuce
  • 2 ripe avocados sliced
  • ½ cup Mexican crema
  • ½ cup crumbled queso fresco
  • Fresh cilantro leaves
  • Lime wedges

Method
 

  1. Step 1: Prepare the Sauce
  2. Add tomatoes, onion, garlic, chipotle peppers, adobo sauce, oregano, cumin, and chicken broth to a blender. Blend until completely smooth.
  3. Step 2: Cook the Sauce
  4. Heat olive oil in a large skillet over medium heat. Pour in the blended sauce and cook for 5 to 7 minutes, stirring occasionally until slightly thickened.
  5. Step 3: Cook the Chicken
  6. Add chicken breasts directly to the sauce. Cover and simmer for approximately 20 minutes or until fully cooked and tender.
  7. Step 4: Shred the Chicken
  8. Remove the chicken from the pan and shred using two forks.
  9. Step 5: Combine Chicken and Sauce
  10. Return the shredded chicken to the skillet and stir until every piece is coated in the smoky sauce.
  11. Step 6: Warm the Tostadas
  12. Place tostadas in a 350°F (175°C) oven for 3 to 5 minutes to restore crispness.
  13. Step 7: Assemble
  14. Layer shredded lettuce onto each tostada. Add a generous spoonful of Chicken Tinga.
  15. Step 8: Add Toppings
  16. Top with avocado slices, crema, queso fresco, cilantro, and a squeeze of fresh lime.
  17. Step 9: Serve Immediately
  18. Serve while the tostadas remain crisp and enjoy immediately.