Easy and Delicious CHICKEN TINGA TOSTADAS | Tinga de Pollo

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 water in a medium pot and add half of the onion, 1 garlic clove, salt, black pepper, and 2 bay leaves.

Once boiling, add chicken and reduce heat to medium, cooking for 25 minutes.

Remove chicken and add clean tomatoes to the broth, cooking for 5 minutes.

Transfer tomatoes to a blender with a piece of onion, 3/4 cup broth, 1 teaspoon chicken bouillon, the other garlic clove, and half a can of chipotle peppers. Blend until smooth.

Shred the cooled chicken.

In a small frying pan, heat oil on medium-high and sauté the other half of the onion for 2 minutes.

Add the blended sauce to the pan, mix, and simmer for 5 minutes with another bay leaf.

Add shredded chicken to the sauce and cook for a couple more minutes.

In another small frying pan, heat about half a cup of oil on medium heat to fry corn tortillas until golden and crispy, pressing down to flatten them.

Remove tostadas from oil and drain excess oil.

Spread sour cream on tostadas, add tinga, and top with lettuce, queso fresco, and optional avocado.

Cooking Techniques

Equipment Needed

Spice Level: