Mexican
Tinga Tostadas
Shredded chicken and sweet onions simmer in a smoky tomato-chipotle sauce until juicy but not wet, so the filling stays put on crisp tostadas. Cool crema, lettuce, radish, and avocado balance the chil
8 servings · 25 minutes prep · 55 minutes cook
Ingredients
Chicken and sauce
- 1 1/2 pounds (680 g) boneless, skinless chicken thighs
- 1 teaspoon Diamond Crystal kosher salt (3 g)
- 1 tablespoon (15 ml) neutral oil
- 1 large white onion, halved and thinly sliced
- 3 garlic cloves, sliced
- 1 can (14.5 ounces/411 g) fire-roasted diced tomatoes
- 1 to 2 chipotle chiles in adobo, from a can
- 1 tablespoon (15 ml) adobo sauce from the chipotle can
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cumin
- 3/4 cup (180 ml) low-sodium chicken broth
- 1 teaspoon apple cider vinegar
Assemble
- 8 corn tostada shells
- 1 cup (115 g) finely shredded romaine or iceberg lettuce
- 1 ripe avocado, sliced
- 4 radishes, thinly sliced
- 1/2 cup (120 g) Mexican crema or sour cream
- 1/2 cup (55 g) crumbled queso fresco
- Lime wedges
Directions
Make the tinga
- Season chicken with salt. Heat oil in a wide Dutch oven over medium-high. Brown chicken 3 minutes per side; transfer to a plate.
- Reduce heat to medium. Add onion and cook 8 to 10 minutes, until soft and lightly golden. Add garlic for 30 seconds.
- Blend tomatoes, chipotle, adobo, oregano, cumin, and broth until smooth. Pour into the pot and scrape up the browned bits.
- Return chicken and accumulated juices. Bring to a gentle simmer, cover, and cook 18 to 22 minutes, until the chicken reaches at least 165°F (74°C) and pulls apart easily.
- Transfer chicken to a plate and shred. Simmer sauce uncovered 8 to 12 minutes, until a spatula drawn through leaves a trail for a second. Return chicken; stir in vinegar and cook 2 minutes. Adjust salt.
Assemble
- Divide warm tinga among tostadas immediately before serving. Top with lettuce, avocado, radish, crema, and queso fresco. Serve with lime.
