Simple Chicken Tinga Tostadas
Simple Chicken Tinga Tostadas are a vibrant and flavorful dish featuring tender shredded chicken in a smoky and spicy sauce, perfect for weeknight dinners or gatherings.
Servings: 4 servings
Equipment
- Large Pot
- Skillet
- Baking Sheet
Ingredients
Chicken
- 1 pound Boneless, Skinless Chicken Breast Cooked until tender and shredded.
Sauce
- 2 cups Tomatoes Fresh or canned, peeled and chopped.
- 1 medium Onion Finely chopped.
- 2-3 pieces Chipotle Peppers in Adobo Sauce Finely chopped, adjust based on spice preference.
- 2 cloves Garlic Minced.
- 2 tablespoons Olive Oil For sautéing.
- 1 cup Chicken Broth Provides moisture and richness.
- 1 handful Fresh Cilantro Chopped, for garnish.
Tostada Shells
- 8-10 pieces Tostada Shells Pre-made or baked at home.
- 1 piece Avocado Sliced, for topping.
- 1/2 cup Feta Cheese Crumbled, for topping.
Instructions
- 1. In a large pot, add the chicken breast and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until cooked through. Shred the chicken.
- 2. Heat olive oil in a skillet over medium heat. Sauté chopped onion for about 5 minutes until translucent.
- 3. Add minced garlic to the skillet and sauté for an additional minute.
- 4. Chop chipotle peppers and add to the skillet along with chopped tomatoes. Cook for 5-7 minutes until tomatoes break down.
- 5. Return shredded chicken to the skillet, pour in chicken broth, and stir to combine. Let it simmer for 10 minutes.
- 6. Preheat oven to 375°F (190°C). Arrange tostada shells on a baking sheet and crisp in the oven for 5-7 minutes.
- 7. Top each tostada with a scoop of chicken tinga mixture, allowing sauce to drizzle over the sides.
- 8. Garnish with sliced avocado, crumbled feta cheese, and chopped cilantro. Serve immediately.
Notes
Store leftovers in an airtight container for up to three days. Keep chicken tinga separate from tostada shells to maintain crispness.