Chicken Tinga Tostados

Chicken Tinga Tostados

111
NANCHE30 0

"This authentic Mexican recipe I picked up while living in Mexico. It has a spicy, smoky flavor from chipotle peppers. It is perfect for a buffet where people can serve themselves and even better heated up as leftovers the next day! If this is too spicy for you, try using less chipotle peppers."

Ingredients

1 h 20 m {{adjustedServings}} servings 514 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 514 kcal
  • 26%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 38 g
  • 76%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 445 mg
  • 18%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil, and cook until no longer pink, about 25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones.
  2. Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.
  3. Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through.
  4. To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

111
  1. 135 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Just wanted to add a note as I live in Mexico and cook chicken tinga alot. One of the main ingriedents in traditional Tinga is Cinnamon. It plays a huge part in the flavour. I would add 1 cin...

Excellent! I made this in my crock pot and it turned out great. It was also SUPER easy that way - no boiling and the chicken basically falls apart after 8 hours on low, so shredding is piece of...

very authentic flavor! (Needed some salt though.) If you are like me and like flavors with "a kick" but not TOO spicy go by the equal portions rule. 6 breasts (can use boneless if you like) 6 ...