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
If you are making tacos instead of tostadas, simply warm up your soft corn tortillas, stuff them with the warm chicken tinga, garnish, roll them up and enjoy!