Chicken Tinga Tostadas.. easy, delicious, and if you're in a hurry you can always use the prepared roasted chicken from your local grocery store. Which I'll admit I have done many times.
A few things to note, I do pick up canned beans and refry them myself. It makes everything so much easier for me on a weekday. Also, this can be made in a slow cooker and leftovers work great as tacos or nachos the following day.
I may include a refried bean recipe in the future, let me know in the comments if anyone is interested.
Let's get started.
Chicken Tinga Printable Recipe
1 lb. Boneless Skinless Chicken Thighs
1 Tbsp. Olive Oil
1 Large Onion - thinly sliced
2-3 Cloves of Garlic - minced
1 28 oz. can diced fire roasted tomatoes
2-3 Chipotle Chiles in Adobo - finely chopped
4 Tsp. Chipotle canning sauce
1 Tbsp. Worcestershire Sauce
1 Tsp. Oregano
1/2 Tsp. Kosher Salt
1 Tsp. Freshly Ground Black Pepper
Directions
Season the chicken with salt and pepper. Heat up a Dutch oven to medium add the oil. Once it has heated up sauté the chicken thighs until it has developed some color about 2-3 minutes on each side.
Add in the onions and garlic and sauté for a minute or two. Then add in the fire roasted tomatoes, chipotle chilies, canning sauce, Worcestershire sauce, oregano, and stir to combine.
Lower the heat to medium low, and let cook for 30-45 minutes or until the chicken is tender enough to pull apart. Taste and adjust seasonings if you feel the need to.
Now onto the Tostadas...
Tostadas (Serves 6 - 2 tostadas per person)Printable Recipe
12 Tostadas
Refried Beans
Chicken Tinga - shredded
1 Onion - finely diced
1 Cup Cilantro - finely chopped
2 Tomatoes - diced
Queso Fresco
Crema Mexicana
2 Avocados - diced
2 Lemons or Limes
To Assemble
Spread a thin layer of the refried beans on a tostada layer the chicken on top. Top with cilantro, onion, tomato, avocado, queso fresco, crema, and a fresh squeeze of lime.
Serve and Enjoy!
A few things to note, I do pick up canned beans and refry them myself. It makes everything so much easier for me on a weekday. Also, this can be made in a slow cooker and leftovers work great as tacos or nachos the following day.
I may include a refried bean recipe in the future, let me know in the comments if anyone is interested.
Let's get started.
Chicken Tinga Printable Recipe
1 lb. Boneless Skinless Chicken Thighs
1 Tbsp. Olive Oil
1 Large Onion - thinly sliced
2-3 Cloves of Garlic - minced
1 28 oz. can diced fire roasted tomatoes
2-3 Chipotle Chiles in Adobo - finely chopped
4 Tsp. Chipotle canning sauce
1 Tbsp. Worcestershire Sauce
1 Tsp. Oregano
1/2 Tsp. Kosher Salt
1 Tsp. Freshly Ground Black Pepper
Directions
Season the chicken with salt and pepper. Heat up a Dutch oven to medium add the oil. Once it has heated up sauté the chicken thighs until it has developed some color about 2-3 minutes on each side.
Add in the onions and garlic and sauté for a minute or two. Then add in the fire roasted tomatoes, chipotle chilies, canning sauce, Worcestershire sauce, oregano, and stir to combine.
Lower the heat to medium low, and let cook for 30-45 minutes or until the chicken is tender enough to pull apart. Taste and adjust seasonings if you feel the need to.
Now onto the Tostadas...
Tostadas (Serves 6 - 2 tostadas per person)Printable Recipe
12 Tostadas
Refried Beans
Chicken Tinga - shredded
1 Onion - finely diced
1 Cup Cilantro - finely chopped
2 Tomatoes - diced
Queso Fresco
Crema Mexicana
2 Avocados - diced
2 Lemons or Limes
To Assemble
Spread a thin layer of the refried beans on a tostada layer the chicken on top. Top with cilantro, onion, tomato, avocado, queso fresco, crema, and a fresh squeeze of lime.
Serve and Enjoy!
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