Tostadas de Tinga de Pollo
Across Mexico, tinga is one of those recipes that always makes its way to the table. Made with tomatoes & chipotle, it’s smoky, cosy & somehow tastes even better the longer it rests. For this version, it's been turned it into crispy tostadas using our corn tortillas & topped with guacamole, queso fresco, crema & coriander.
SPICINESS
SERVES
4 tostadas
COOKING TIME
45 minutes
Ingredients
- 4 La Tortillería corn tortillas
- 1 large chicken breast
- 3 ripe tomatoes
- ½ white onion + extra ⅓ thinly sliced
- 2 garlic cloves
- 1–2 chipotle chillies in adobo (to taste)
- 1 bay leaf
- Olive oil (spray or drizzle)
- Guac
- Sour cream
- Queso fresco
- Fresh coriander
- Salt
Cooking Instructions
- Boil the chicken in water with salt, bay leaf & a piece of onion until cooked through. Shred & set aside.
- In a hot pan with a little oil, char the tomatoes, ½ onion & garlic until softened & slightly blistered.
- Blend with the chipotle, a splash of the chicken cooking liquid & salt to taste.
- In a pan, sauté the extra sliced onion, add the shredded chicken, pour in the salsa & simmer on low until everything is rich & coated.
- Brush the tortillas with a little olive oil & bake at 180°C (fan) for 15-20 minutes, until golden & crisp.
- Spread guac, add the tinga, finish with crema, queso fresco & coriander.
¡Buen Provecho!
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