Chicken Tinga Tostadas
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(1)
Ingredients
4 servings
- 1 tablespoon olive oil
- 1 1/2 pounds boneless (skinless chicken thighs)
- 1 yellow onion (small dice)
- 2 cloves garlic (roughly chopped)
- 1 large tomatillo (husk removed, rinsed, and roughly chopped)
- 1/2 teaspoon oregano
- 1/4 teaspoon ground cumin
- 1 can fire-roasted tomatoes
- 2 tablespoons roughly chopped chipotles plus 2 tablespoons adobo sauce
- 1/2 cup low-sodium chicken stock
- 1 bay leaf
- Kosher salt
- 1 package small Old El Paso Tortillas (fried)
- 1 cup refried black beans
- 1 cup finely shredded cabbage
- freshly shredded Monterey jack cheese
- 1 avocado (thinly sliced)
- 1 cup pico de gallo
- 2 scallions (sliced)
- fresh cilantro
- lime wedges
- thinly sliced jalapeños
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Preparation
Step 1
Heat oil in a Dutch oven or large pot over medium-high heat until shimmering. Add chicken thighs and cook until well browned, about 6 minutes. Flip thighs and continue to cook until other side is lightly browned, about 3 minutes. Transfer chicken to a plate, leaving fat in pan, and set aside.
Step 2
Add onions and garlic to the same Dutch oven and cook, stirring occasionally, until onions have browned around the edges, about 5 minutes. Add tomatillo and cook until browned around the edges, about 4 minutes. Add oregano and cumin and cook until fragrant, about 30 seconds. Add tomatoes, chipotle, and adobo sauce and stir to combine. Remove from heat.
Step 3
Transfer sauce to a blender and puree until smooth. Pour sauce back into pan, stir in chicken stock and bay leaf, and bring to a boil over medium heat. Nestle chicken thighs in sauce, reduce to a simmer, and cook until chicken is fully cooked and easily shredded, about 20-30 minutes. Transfer chicken to a plate and let sit until cool enough to handle. Remove sauce from heat and discard bay leaf.
Step 4
Pull chicken meat into strips. Stir chicken into sauce and cook over medium heat until warmed through, about 3 minutes. Remove from heat and season with salt to taste.
Step 5
To assemble, place a fried tortilla on a plate and top it with a smear of warmed refried beans, about a 1/2 cup of Chicken tinga, some finely shredded cabbage, a few tablespoons of freshly shredded Monterey jack cheese, as many avocado slices as you want, a heathy spoonful of pico de gallo, some sliced scallions, fresh cilantro, thinly sliced jalapeños and serve it alongside some additional lime wedges
Step 6
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