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!