Authentic Mexican Tinga Recipe | How to make Chicken Tinga Tostadas | Jenny Martinez

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more budget-friendly.

chipotle peppers

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika offers a similar flavor with fewer calories, while cayenne is often cheaper.

Boil chicken breasts in almost boiling water.

Add half a whole onion, 6 garlic cloves, 2 bay leaves, and 8 peppercorns to the pot.

Add 2 tablespoons of salt to the boiling chicken.

Cover and cook for 1 hour and 20 minutes.

Open a can of chipotle peppers and pour into a blender.

Add a piece of onion and 4 garlic heads to the blender with the chipotle.

Add 1 cup of chicken broth to the blender and blend until smooth.

Check if the chicken is ready by pulling it apart slightly; it should come apart easily.

Transfer chicken breasts to a mixer to shred them, being careful not to over-shred.

Cut 2 large onions into julienne strips.

Heat a skillet and add the julienned onions.

Add 2 tablespoons of chicken bouillon to the onions in the skillet.

Saute onions in liquid shortening until they start to soften.

Add shredded chicken to the skillet with the onions in sections to mix well.

Add the blended chipotle sauce to the chicken and onions.

Add more chicken bouillon to the mixture and mix well.

Let the mixture boil for 10-15 minutes to combine flavors.

Shred lettuce for topping.

Prepare toppings: queso fresco, refried beans, crema, shredded lettuce, cilantro, and black beans.

Spread sour cream on a tostada as the first layer.

Add a layer of black beans on top of the sour cream.

Add a generous amount of the chicken tinga mixture on top of the beans.

Top with shredded lettuce and queso fresco.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary