Recipe: Chicken Tinga Tostadas

Tinga is a Mexican dish made of shredded chicken and a tasty chipotle sauce. Tinga makes a great lunch or dinner option that can be modified to preferred level of spice. Chicken tinga is traditionally served over a tostada (crispy corn tortilla), however, it can also be served over leaf lettuce, soft corn tortillas or a grain bowl. If you frequently have leftovers, you will certainly enjoy this dish as the flavors only get better with time.

Prep Time

20 minutes

Cook Time

45 minutes

Makes

4 servings

Ingredients

2 pounds boneless, skinless chicken breasts

3 cloves garlic, whole

2 tablespoons canola oil

1 large white onion, thinly sliced

4 Roma tomatoes, diced

1/2 can (7-ounce) chipotle peppers in adobo sauce

1/4 teaspoon salt

8 corn tostadas

Optional Toppings:

Light sour cream or non-fat Greek yogurt

Lettuce, shredded

Cotija cheese, grated

Additional Equipment Needed:

Blender or food processor

Preparation

Add chicken and one garlic clove to a large pot and fill with enough water to cover. Bring to a boil and cook until chicken is fully cooked, about 20 to 25 minutes. Remove chicken from the pot, cool and shred meat using two forks. Reserve a half cup of chicken broth.
Heat oil in a large skillet over medium heat. Add the onion slices and diced tomatoes, cook until onions become translucent, about 5 minutes.
Add the chipotle peppers, remaining garlic cloves, salt and chicken broth to a blender or large food processor. Blend ingredients until smooth.
Add shredded chicken and chipotle sauce to the large pot with onions and tomatoes and cook at medium heat for an additional 5 to 10 minutes.
To serve, spread sour cream (if using) over the tostada and top with a spoonful of chicken tinga and other toppings, as desired.
Leftovers can be refrigerated for up to 4 days.