Tinga de pollo & Tostadas

Tinga de pollo features shredded chicken simmered in a delicious smoky sauce made of tomatoes, chipotle peppers, and spices. It is perfect to serve on tostadas, burritos, and tacos.

📝 Ingredients

• 4 cups cooked chicken breasts (shredded)
• 1 large onion (sliced)
• 1 pound tomatoes
• 2 chipotle in adobo peppers (adjust to taste)
• 2-3 guajillo chilies (stem and seeds removed)
• 1 clove garlic (peeled)
• 1 teaspoon oregano
• 1/2 teaspoon thyme
• 1/4 teaspoon ground cumin
• 2 Tablespoons olive oil
• salt and pepper (to taste)
• tostada shells (read notes)
• refried beans
• lettuce (chopped)
• pickled onions
• Mexican crema (or sour cream)
• queso fresco (or any cheese you prefer)

👨‍🍳 Instructions

1. 1Place tomatoes in a pot and cover with water. Bring to a boil and cook for 10 minutes.
2. 2Add guajillo peppers to the hot water and turn off the heat. Let the ingredients sit for 10 minutes.
3. 3Remove the tomatoes from the water and peel them, then add them to a blender along with guajillo chilies, chipotle peppers, oregano, cumin, garlic, thyme, and black pepper.
4. 4Pour 2 cups of chicken stock and blend until you’ll have a smooth sauce. Set aside.
5. 5Heat the oil in a cooking pan over medium heat.
6. 6Add onions and cook until slightly soft and translucent (about 4 minutes).
7. 7Mix in the chicken and cook for 1 minute.
8. 8Pour the tomato sauce and season with salt.
9. 9Bring the mixture to a simmer and cook for 15-20 minutes stirring from time to time until the onions are nicely cooked through and the sauce has reduced.
10. 10--- Make the tostadas ---
11. 11Spread a spoonful of creamy beans on each tostada shell and top with some tinga mixture.
12. 12Pile a bit of lettuce, sliced avocado, and pickled onions.
13. 13Finish with a dollop of crema and a sprinkle of queso fresco. Serve immediately.