It’s been a while since we made anything chicken. Let’s make these delicious Chicken Tinga Tostadas, shall we? The Chicken Tinga is great also as taco stuffing, so if you don’t have any tostadas (hard flat tortillas) make tacos instead.
I tend to make chicken with spicy ingredients. This tender, almost bland, poultry meat lends itself to be combined with other stronger flavors. Chicken, spices or herbs: match made in heaven.
It is a sad day for me when all there is to eat is plain chicken soup. It surely means I have an upset tummy.
Here are other great chicken recipes, in case you crave more of it. Of course I have tested time and time again all these dishes in my own kitchen and, as you know, they might not call for a long list of fancy ingredients, but the end result will be both budget-friendly and taste-bud appealing! These Spicy Oven Chicken Tenders are frequently on our table. The right amount of spice is nicely balanced out with the dipping sauce.
And these addictive Crispy and Delicious Chicken Taquitos are simply scrumptious. You can’t just have four (or six, or ten!). They are simply lip-smacking good!
Love tamales? Who doesn’t! These Green Salsa and Chicken Tamales are so yummy!
And if those recipes are not enough to satisfy your chicken cravings you can fix this tasty and comforting Lightning Fast Red Chicken Pozole. After all, the leaves will turn red and weather will become chillier faster than you can say “Fall”.
Anyway, back to the matter at hand. These Chicken Tinga Tostadas are very tasty. You know how great chipotle is when it comes to imparting deep, smoky flavors. And the ingredient list of this recipe is pretty short.
Also, this recipe is a time-saver if you have left over rotisserie chicken!
Chicken Tinga Tostadas
Ingredients
- 3 tbsp olive oil
- 1 unit white onion thinly sliced
- 3 units garlic cloves peeled and minced
- 5 Roma tomatoes four chopped, reserve one.
- 3 – 4 units canned chipotles seeded and deveined; wear gloves to trim the chipotles.
- 2 cups cooked, shredded chicken
- salt and freshly ground pepper to taste
- 2 cup black, refried beans
- 12 units tostadas (flat baked or fried corn tortillas) or 12 soft corn tortillas, if making tacos.
- For garnish:
- shredded lettuce, crumbled Fresco or Cotija cheese and Mexican or sour cream.
Instructions
- In a large skillet, over medium heat, heat up the olive oil, then saute the sliced onion until soft. Add in the minced garlic and cook for 3 more minutes.
- Add the four chopped Roma tomatoes
- In the blender process the remaining Roma tomato with the chipotle chilies. Add this to the onion, garlic and chopped tomatoes in the large skillet. Simmer over low heat for 20 minutes.
- Add the shredded chicken to the skillet, season with salt and pepper to taste. Mix well and heat thoroughly, until it all simmers again.
- To assemble your Chicken Tinga Tostadas:
- Warm up the black refried beans and spread 1 – 2 tbsp evenly over each tostada. Then add some warm Chicken Tinga over the beans and top each tostada with shredded lettuce, crumbled Fresco or Cotija cheese and Mexican or sour cream. Enjoy!
Notes
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