Tinga de Pollo Tostadas
recipe

A delicious and flavorful Mexican dish featuring shredded chicken in a spicy tomato sauce, served on crispy corn tortillas. Perfect for a tasty meal or snack!
Preparation Time: 1 hour
Serving Size: 4 servings

Ingredients:

- 2 boneless chicken breasts
- Fine sea salt
- 10 cups water
- 1 chicken broth cube
- ½ onion
- 2 garlic cloves
- 2 bay leaves
- ¼ teaspoon whole black peppercorns
- 2 tablespoons olive oil
- 1 large yellow onion
- 1 can (400 g) San Marzano tomatoes
- 1 can chipotle chiles in adobo sauce
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 can cooked black beans
- 2 cups water
- Pinch of salt
- 8 small crispy roasted corn tortillas
- Iceberg lettuce
- 1-2 fresh tomatoes
- 1-2 avocados
- Small piece of fresh cheese
- Fresh cilantro
- 1 green onion
- 1 can crème fraîche
- A little cream
- 1 lime

Instructions:

1. Sprinkle salt on both sides of the chicken breasts and let them marinate for 30-60 minutes at room temperature.
2. Heat water to a simmer, add chicken broth, half an onion, garlic cloves, bay leaves, and black peppercorns. Add chicken breasts and poach for 20 minutes.
3. Strain the spices from the broth and let the chicken sit in the broth to cool.
4. Peel and slice the yellow onion into thin wedges. In a blender, combine the canned tomatoes, chipotles, adobo sauce, and spices. Blend until smooth.
5. In a pot, heat olive oil and sauté the sliced onions until soft. Add the tomato mixture and 2 cups of the chicken poaching liquid. Simmer for 20 minutes.
6. Shred the poached chicken and add it to the sauce. Heat through.
7. Rinse the black beans and place them in a pot with water and salt. Cook until soft and then puree with an immersion blender.
8. Prepare the tostadas by roasting the tortillas in a preheated oven at 200°C (400°F) for 3-5 minutes on each side.
9. Prepare the toppings: chop iceberg lettuce, tomatoes, and avocados. Crumble fresh cheese and finely chop cilantro and green onion.
10. Mix cream into the crème fraîche until it reaches a pourable consistency. Cut lime into wedges.
11. Assemble the tostadas by placing crispy tortillas on a surface and topping with black bean puree, tinga chicken, lettuce, tomatoes, avocado, and fresh cheese. Finish with cilantro, green onion, crème fraîche sauce, and lime wedges.
12. Serve immediately to keep the tortillas crispy.

Nutritional Information (per serving):

- Calories: 520
- Protein: 30g
- Carbohydrates: 55g
- Fat: 22g
- Fiber: 10g
- Sodium: 600mg

Reviews: 3.28 (546 reviews) ★★★★★ share