MX
Mexico
North America
MX
Shredded chicken simmered in a smoky tomato chipotle sauce, piled onto crisp tostadas with beans, lettuce, crema, and avocado.
25 min
40 min
6 servings
Medium
25 min prep + 40 min cook
1 1/2 lb (680 g) boneless skinless chicken thighs 1 tsp kosher salt 1 tbsp neutral oil 1 large white onion, halved and thinly sliced 3 garlic cloves, minced 1 can (14.5 oz/411 g) fire roasted diced tomatoes 2 chipotle peppers in adobo 1 tbsp adobo sauce 1 tsp dried Mexican oregano 1/2 tsp ground cumin 1/2 cup (120 ml) chicken stock 12 corn tostada shells 1 1/2 cups (360 g) warmed refried beans 2 cups shredded iceberg or romaine lettuce 1/2 cup (120 ml) Mexican crema 3/4 cup (90 g) crumbled queso fresco 1 avocado, sliced 1/2 cup sliced radishes Lime wedges
1. Put chicken thighs in a saucepan, cover with water by 1 inch, add 1/2 teaspoon salt, and bring to a gentle simmer. Cook 15 to 18 minutes until cooked through. Transfer to a plate and shred when cool enough to handle. 2. Heat oil in a large skillet over medium heat. Add sliced onion and remaining salt and cook 7 to 8 minutes until soft and lightly golden. Add garlic and cook 30 seconds. 3. Blend tomatoes, chipotles, adobo sauce, oregano, cumin, and chicken stock until smooth. 4. Pour the sauce into the skillet with the onions. Simmer for 8 to 10 minutes until thickened slightly. 5. Fold in shredded chicken and simmer another 5 to 8 minutes so it absorbs the sauce. Taste and adjust salt. 6. Spread each tostada with about 2 tablespoons warm refried beans. 7. Spoon chicken tinga over the beans, then top with lettuce, crema, queso fresco, avocado, and radishes. 8. Serve immediately with lime wedges so the tostadas remain crisp.
SCHNAX TIP
Chipotles vary in heat; start with one if you prefer mild food. The tinga can be made up to three days ahead, but assemble tostadas only at serving time.