Ingredients with Measurements:
- 1 lb chicken breast
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 2 chipotle peppers in adobo sauce, chopped
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chicken broth
- 8 tostada shells
- 1 avocado, sliced
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Heat a large skillet over medium-high heat. Add chicken and cook until browned on both sides, about 5 minutes per side. Remove from skillet and let cool.
2. In the same skillet, add onion and garlic. Cook until onion is translucent, about 5 minutes.
3. Add diced tomatoes, chipotle peppers, oregano, cumin, salt, and black pepper. Stir to combine.
4. Shred the cooled chicken and add it to the skillet. Pour in chicken broth and stir to combine.
5. Reduce heat to low and let simmer for 10-15 minutes, until the sauce has thickened and the chicken is fully cooked.
6. To assemble the tostadas, place a tostada shell on a plate. Spoon a generous amount of the chicken mixture on top of the shell.
7. Top with sliced avocado, crumbled queso fresco, and chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking chicken and onion, low heat for simmering chicken mixture.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 23g
Carbohydrates: 33g
Protein: 30g
Sodium: 1100mg
Sugar: 4g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or pork shoulder.
- Queso fresco can be substituted with feta cheese or shredded Monterey Jack cheese.
Variations:
- Tinga can be made with beef or chorizo instead of chicken.
- Tostadas can be topped with refried beans, guacamole, or salsa.
Tips and tricks:
- Use tongs to shred the chicken, as it will be hot.
- If the sauce is too thick, add more chicken broth to thin it out.
- Tostada shells can be made by frying corn tortillas in oil until crispy.
Storage instructions:
Store leftover chicken mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chicken mixture in a skillet over medium heat until heated through.
Presentation ideas:
Arrange tostadas on a platter and garnish with additional cilantro and sliced avocado.
Garnishes:
Additional cilantro and sliced avocado.
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice and black beans.
Troubleshooting advice:
If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure the chicken is fully cooked before serving.
Food history:
Tinga is a traditional Mexican dish that originated in Puebla.
Flavor profiles:
Spicy, smoky, and savory.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Mexican