Chicken & Eggs · Mexican
Chicken Tinga Tostadas
Tinga de pollo from Puebla is shredded chicken simmered with onions, tomato and smoky chipotle, piled onto crisp tostadas. Mixing pasture-raised thighs and breast gives juicy, flavorful meat, and cooking it in organic bone broth adds extra depth.
- Prep20 min
- Cook40 min
- Total60 min
- Servings6
Ingredients
- 600 g pasture-raised chicken thighs $280
- 400 g boneless skinless chicken breast $315
- 3 cups organic chicken bone broth $235
- 2 white onions, thinly sliced
- 4 Roma tomatoes and 2 garlic cloves
- 2 to 3 chipotle chiles in adobo, plus 1 tbsp adobo sauce
- 1 bay leaf, 1/2 tsp oregano, 2 tbsp oil, salt
- 12 tostadas, refried beans, shredded lettuce, crema, queso fresco and avocado
Instructions
- Simmer the chicken thighs and breast in the bone broth with the bay leaf for 20 to 25 minutes, until cooked. Shred and reserve 1 cup of broth.
- Blend the tomatoes, garlic, chipotles and adobo with 1/2 cup of the reserved broth.
- Heat the oil in a large skillet and cook the onions 6 to 8 minutes until soft and translucent.
- Pour in the chipotle sauce and oregano and simmer 5 minutes.
- Add the shredded chicken and a splash more broth, season with salt and simmer 5 to 8 minutes until saucy but not wet.
- Spread tostadas with beans, top with tinga, lettuce, crema, queso fresco and avocado.
Tips
- Tinga keeps 4 days in the fridge and tastes even better the next day.
- Also great in tacos, quesadillas or tortas.
