Tostadas de Tinga de Pollo
Across Mexico, tinga is one of those recipes that always makes its way to the table. It’s built on tomato & chipotle, giving it that deep, smoky warmth that feels comforting without being complicated. And somehow, the flavours only get better as it sits. For this version, we turned it into crispy tostadas using @latortilleria corn tortillas. They’re made the traditional way using nixtamalised whole corn & sea salt only & you can genuinely taste the difference. No additives, no weird stuff. Just real maíz. Because yes… a good taco (or tostada) really does start with a good tortilla.
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 cilantro
- 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 & cilantro.
¡Buen Provecho!
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