Chicken Tinga Tostadas
shredded chicken simmered in a chipotle tomato sauce on tostadas with lettuce, cheese and avocado
Servings: 12 tostadas
Calories: 233kcal
Ingredients
- 2 Tablespoons cooking oil
- 1 onion diced
- 3 cloves garlic
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon oregano
- 1⁄8 teaspoon ground cinnamon
- 3⁄4 teaspoon salt
- 1 14 oz can fire roasted tomatoes
- 3 cooked chicken breasts shredded
- 1⁄4-1⁄2 cup chicken stock
- 4 chipotles in adobo sauce + 1 tablespoon adobo sauce
- 1⁄2 lime juice of
- 12 tostadas
Toppings
- 2 avocados sliced
- shredded lettuce
- cotija cheese crumbled
- sour cream, cilantro, salsa and whatever else you like!
Instructions
- Heat a large skillet over medium heat and add the cooking oil.
- When the oil has heated, add the diced onion and saute until they begin to soften.
- Add the cumin, oregano and cinnamon to the skillet then stir and cook them with the onion for a couple of minutes.
- In a high speed blender, combine the fire roasted tomatoes, garlic, chipotles, adobo sauce and the salt. Blend until smooth to make the tinga sauce.
- Add the tinga sauce to the skillet and stir in the onions.
- Add the shredded chicken to the skillet and combine with the sauce.
- Begin adding the chicken stock, starting with ¼ cup. If the chicken tinga looks too dry, add a little more stock until you like the consistency.
- Cook the chicken in the sauce for about 10 minutes.
- Remove from the heat and stir in the lime juice.
- Serve the tostadas along with the shredded lettuce, crumbled cotija cheese, sliced avocado, and any other garnishes of your choice!
Nutrition
Calories: 233kcal | Carbohydrates: 16g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 352mg | Potassium: 334mg | Fiber: 4g | Sugar: 1g | Vitamin A: 312IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg