Ingredients with Measurements:
- 4 large tlayudas (or large tortillas)
- 2 cups of shredded chicken
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 tablespoon of vegetable oil
- 1 teaspoon of smoked paprika
- 1 teaspoon of cumin
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 1 cup of crumbled queso fresco
- 1 avocado, sliced
- 1 lime, cut into wedges
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or griddle
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped onion and garlic and cook until softened, about 3-4 minutes.
2. Add the chopped tomatoes, smoked paprika, cumin, and dried oregano. Cook for another 5 minutes until the tomatoes have broken down and the mixture has thickened.
3. Add the shredded chicken to the skillet and stir to combine with the tomato mixture. Cook for another 5-7 minutes until the chicken is heated through and the flavors have melded together. Season with salt and pepper to taste.
4. Heat a large skillet or griddle over medium-high heat. Place one tlayuda on the skillet and cook for 1-2 minutes on each side until lightly toasted.
5. Spread a generous amount of the chicken tinga mixture on top of the tlayuda. Sprinkle with crumbled queso fresco and sliced avocado.
6. Repeat with the remaining tlayudas and chicken tinga mixture.
7. Garnish with fresh cilantro and serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 30g
Protein: 30g
Fiber: 8g
Sugar: 5g
Substitutions for ingredients:
- Tlayudas can be substituted with large tortillas or tostadas.
- Shredded chicken can be substituted with shredded beef or pork.
- Queso fresco can be substituted with feta cheese or cotija cheese.
Variations:
- Add sliced jalapenos or hot sauce for extra heat.
- Top with sliced radishes or pickled onions for added crunch and tang.
- Use black beans instead of chicken for a vegetarian version.
Tips and tricks:
- Make sure to toast the tlayudas or tortillas before adding the toppings to prevent them from getting soggy.
- Use a non-stick skillet or griddle to prevent sticking.
- Make the chicken tinga mixture ahead of time and reheat when ready to assemble the tlayudas.
Storage instructions:
Leftover chicken tinga mixture can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken tinga mixture in a skillet over medium heat until heated through. Toast the tlayudas or tortillas and assemble as directed.
Presentation ideas:
Serve the tlayudas on a large platter with lime wedges and fresh cilantro for garnish.
Garnishes:
Fresh cilantro, sliced avocado, lime wedges
Pairings:
Serve with a cold Mexican beer or a margarita on the rocks.
Suggested side dishes:
Mexican rice, refried beans, or a simple green salad.
Troubleshooting advice:
If the tlayudas or tortillas are sticking to the skillet, add a little more oil to the pan.
Food safety advice:
Make sure to cook the chicken tinga mixture to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Tlayudas are a traditional Mexican dish from the state of Oaxaca. They are similar to a large tostada and are typically topped with beans, meat, cheese, and vegetables.
Flavor profiles:
Smokey, savory, and slightly spicy.
Serving suggestions:
Serve the tlayudas as a main course for a casual dinner party or as a fun and interactive meal for a family dinner.
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Region: Mexican