Tostadas de Tinga

Ingredients

• 3 chicken breasts
• 2 bay leaves
• 0.5 yellow onion (for boiling chicken)
• 2 garlic cloves (for boiling chicken)
• 0.5 tbsp chicken bouillon (for boiling chicken)
• 0.5 yellow onion (sliced, for sautéing)
• 4.5 tomatoes (average of 4-5)
• 4 chipotle peppers (in adobo sauce; adjust to taste)
• 0.25 yellow onion (for the blender)
• 2 garlic cloves (for the blender)
• 2 tbsp chicken bouillon (for the sauce)
• 1 cup chicken broth

Steps

1. 1

   In a pot, combine chicken breasts, bay leaves, 1/2 yellow onion, 2 garlic cloves, and 1/2 tbsp chicken bouillon. Cover with water and boil until the chicken is cooked through.

2. 2

   Remove the chicken from the pot and shred it using two forks. Set aside.

3. 3

   In a blender, combine the tomatoes, chipotle peppers, 1/4 yellow onion, 2 garlic cloves, 2 tbsp chicken bouillon, and 1 cup chicken broth. Blend until smooth.

4. 4

   In a large skillet, sauté the sliced 1/2 yellow onion until translucent and soft.

5. 5

   Add the shredded chicken to the skillet with the sautéed onions, then pour in the blended sauce.

6. 6

   Simmer the mixture over medium heat until the sauce has thickened and the chicken is well-coated and flavorful.

7. 7

   Serve the tinga warm over crispy tostadas.

Notes

Tostadas de tinga are traditionally served with toppings like crema, crumbled queso fresco, shredded lettuce, and sliced avocado.

Nutrition per serving

• main
• mexican
• comfortfood
• gluten-free
• dinner
• chicken