Easy Weeknight Chicken Tinga Tostadas | Weeknighting

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.

Salt the chicken thighs on both sides with a strong three-finger pinch of salt.

Preheat the oven to 400°F and roast the salted chicken thighs for about 20 minutes.

While the chicken roasts, dice half of a white onion and slice three cloves of garlic.

Heat a 3-quart saucepan over medium heat and add a little oil, then add the diced onion and sliced garlic with a pinch of salt.

Sweat the onions and garlic for about 5 to 6 minutes until translucent.

Add 25 g of tomato paste to the pan and cook for about 2 minutes until it turns rusty red.

Stir in 400 g of fire roasted tomatoes and bring to a simmer.

Dice one whole fresh tomato and add it to the sauce along with 200 g of chicken stock, 10 g of Better Than Bouillon, 2 chipotle chilies in adobo, and 1 g of dried oregano.

Stir everything together and reduce the heat to medium-low, cooking for about 15 minutes until softened.

Check the chicken after 20 minutes; it should be cooked through and have nice color.

Shred the chicken and mix it with the smoky tomato sauce before serving on tostadas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary