Are those Thanksgiving Turkey leftovers sitting in your freezer silently judging you? I am sure that, if they had any brows, the browbeating by now would be unbearable! We need to keep in mind that the idea of freezing leftovers of any kind is to preserve their freshness and flavor as much as possible. So it follows that we would not leave them frozen for too long. Meat can certainly last months in the freezer, but the flavor will suffer and will never be as good as it would have been when cooked short-term. So these Easy Green Salsa Chicken or Turkey Tinga Tostadas are a wonderful and tasty option to put leftovers to good use.
I am sure that you had your fill of Thanksgiving’s traditional flavors by now, so why not give your leftovers a toothsome second chance with this easy recipe? And hey, these Easy Green Salsa Chicken or Turkey Tinga Tostadas will be great also if you have some cooked and/or rotisserie chicken handy.
This Easy Green Salsa Chicken or Turkey Tinga Tostadas is also a tasty taco filling. It would make a great Game Day snack, for instance, as an air fryer taquito filling, accompanied with your favorite salsa, dip or a tantalizing batch of our traditional Real Deal Guacamole.
Or as a topping for these addictive Bean Chorizo Sopes, just use the Green Tinga instead of the chorizo! And if you are in a Tamal-craving-and-making kind of mood, this Green Tinga would be great too! I am sure you can appreciate that the sky is the limit with this one!
Now, if you don’t have any leftovers handy, you can just cook your ckicken, let it cool down, shred it and you’re good to go.
If you like your Tinga red, I have good news for you. Here’s a recipe for that too!
Easy Green Salsa Chicken or Turkey Tinga Tostadas
Ingredients
- 8 units cooked green tomatoes
- 2 units cooked garlic cloves
- 1/4 wedge cooked white onion
- 1 unit cooked Jalapeño seeds and veins removed
- 1 bunch fresh cilantro rinsed under running water
- 2 to 2 1/2 cubes chicken bouillon or to taste
- 1 unit canned chipotle optional
- 2 tbsp olive oil
- 1/2 piece while onion julienned
- 2 cups cooked, shredded chicken or turkey
- 8 units corn tostadas
- For garnish:
- sour cream
- crumbled queso fresco
- sliced onion
Instructions
- Cook green tomatoes, garlic, 1/4 onion and Jalapeño together until tomatoes and chile change color to a paler green. Using some of the tomatoes cooking water, process them in the blender with the fresh cilantro, the chipotle, if you are using it and the chicken bouillon cubes.
- In a large skillet, heat up the olive oil over medium heat and sautee the 1/2 julienned onion until tender. Carefully pour the green tomato blended mixture into the oil and cook 6 – 7 minutes stirring often. Add the shredded chicken/turkey into the skillet and cook for 5 more minutes.
- Top your tostadas with warm Tinga, garnish and enjoy!
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