Chipotle-Tomato Chicken Tinga Tostadas
Shredded chicken simmered in a smoky, tangy sauce of fire-roasted tomatoes, chipotle chiles in adobo, and caramelized onions until every strand is saturated with flavor. Piled onto crunchy tostadas and crowned with shredded lettuce, crema, crumbled cotija, and pickled jalape\u00f1os for an irresistible contrast of textures and temperatures.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1 can (14 oz) fire-roasted diced tomatoes
- 3 chipotles in adobo sauce, plus 2 tablespoons of the adobo
- 1 large white onion, thinly sliced
+ 11 more ingredients
Instructions
Place the chicken thighs in a pot, cover with salted water, and bring to a boil. Reduce heat and simmer for 18 to 20 minutes until cooked through. Remove and shred with two forks. Reserve 1/2 cup of the cooking liquid.
While the chicken poaches, blend the fire-roasted tomatoes, chipotles, and adobo sauce until smooth. Set aside.
Heat the oil in a large skillet over medium heat. Add the sliced onion and cook for 8 to 10 minutes, stirring occasionally, until deeply golden and caramelized. Add the garlic and cook 1 minute more.
Pour the chipotle-tomato sauce into the skillet with the onions. Add the oregano, cumin, and salt. Simmer for 5 minutes until the sauce darkens and thickens slightly.
Add the shredded chicken and the reserved cooking liquid. Stir to coat every strand in the sauce. Cook for 8 to 10 minutes over medium-low heat until the chicken has absorbed the sauce and the mixture is thick and glossy.
Spoon the tinga onto tostada shells. Layer with shredded lettuce, a drizzle of crema, crumbled cotija, avocado slices, and pickled jalape\u00f1os.
Nutrition Estimate
Per serving • Estimated by Blinner AI