Chicken Tinga Tostadas Recipe

3      Reviews by:    Millie Black   Chicken Tinga Tostadas Recipe uses chicken breasts, onion, garlic, bay leaf, salt and pepper, tomatoes, bouillon adobo sauce, oregano, and cumin in creating this delicious chicken tinga tostadas recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Mexican    Servings:10 Nutrition facts:224 calories6.0 grams fat Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   35 Minutes Total Time:   1 Hour

INGREDIENTS

• For the chicken:
• 2 boneless skinless chicken breasts
• 1 bay leaf
• 1 small chunk onion
• 2 cloves garlic
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• For the sauce:
• 4 roma tomatoes
• 1 Tablespoon olive oil
• 1 onion , cut into chunks
• 1 teaspoon chicken bouillon
• 2 cloves garlic
• 1 teaspoon adobo sauce ,+ 1 chipotle chili
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon ground cumin
• For Serving, optional:
• Refried Beans, Mexican crema or sour cream
• Lettuce , finely shredded, Queso fresco , crumbled
• tostada shells , or corn tortillas

DIRECTIONS

• Add chicken, onion, garlic, salt, pepper and bay leaf to a pot. Cover with water and bring to a simmer. Cook over medium heat for around 20 minutes or until chicken is cooked through; 165 degrees F. Scoop off foam that may rise to the top while cooking. Remove chicken to a plate to rest, and reserve 1 cup of broth from the pot (discard the rest). Return the emptied pot to the stove over medium-high heat. Add oil and once hot, add whole tomatoes, cooking for 2 minutes.
• Add onion chunks and cook for 2-3 minutes. Add tomatoes and onion to a blender, along with ½ cup reserved broth, 1 teaspoon chicken bouillon, 2 garlic cloves, adobo sauce and chipotle chile, oregano, and cumin and blend until smooth. Pour mixture back into the pot over medium heat. Cook for 5 minutes. Taste and add salt additional adobo sauce, more seasonings, or reserved chicken broth, as desired, to taste. Shred chicken and add to sauce, tossing to coat.
• To Serve as Tostadas: Spread tostada shell with a thin layer of refried beans. Add a scoop of chicken tinga on top. Top with lettuce, queso freso, cilantro, avocado, and a drizzle of crema.
• To Serve as Tacos: Serve in a warm corn or flour tortilla, topped with shredded lettuce, cotija, crema, cilantro and avocado.

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