Chicken Tinga Tostadas
Chicken tinga tostadas or tinga chicken tostadas feature Crunchy tostadas topped with chicken tinga which is shredded chicken simmered in tomato chipotle sauce, sour cream, cheese, cabbage, onions, and cilantro.
Ingredients
For Tostada shells:
- 2 cups all-purpose flour
- ½ tsp salt
- ½ tsp baking soda
- warm water
- 2 tbsp vegetable oil
- oil for frying
For Chicken Tinga:
- 5 tbsp olive oil
- 1 onion sliced
- 5-6 garlic cloves minced
- 4 tomatoes medium sized
- 2 chipotle peppers in adobo chopped
- 1 tsp ground cumin
- ½ tsp dried oregano
- ¼ tbsp salt
- 2 cups chicken broth or water
- 2 cups boiled, shredded chicken
For Toppings:
- sour cream
- chopped cilantro
- cabbage thinly sliced
- onions thinly sliced
- grated cheese
- avocado sliced
Instructions
Making Tostada Shells:
- Pour vegetable oil, salt, baking soda, and all-purpose flour in a bowl. Knead it by adding warm water gradually until it becomes smooth and elastic. Let it rest for 30 minutes.
- Divide into equal 10-12 portions and roll into circles with roller.
- Heat some oil in pan or skillet and gently put one dough in oil. Fry it until it becomes light golden brown. Repeat the process for other doughs.
How to make Chicken Tinga?
- Heat olive oil in pan. Add the sliced onion and cook until softened, about 5 minutes over low heat. Add the minced garlic and cook for an an additional minute until fragrant.
- Add the diced tomatoes, chipotle peppers, cumin, oregano, and salt to the skillet. Stir to combine and simmer for 10-15 minutes, or until the sauce has thickened slightly.
- Now add the chicken broth. You can save it when you were boiling chicken. Now also add shredded chicken.
- Cook the chicken until the water evaporates leaving little bit of moisture behind. Chicken tinga is ready.
Assembling the Tostada:
- Spread a layer of cream over tostadas. Spoon chicken tinga over cream. Now top it with onions, cabbage, cheese, cilantro, and avocado.Chicken tinga tostadas are ready!