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Chicken Tinga Tostadas
Mexican

Chicken Tinga Tostadas

Shredded chicken in a smoky chipotle tomato sauce, piled on crisp tortillas with cool cream.

Total
35 min
Prep
10 min
Cook
25 min
Serves
4
  • quick
  • comfort

Ingredients

For 4 servings

  • chicken thighs20 oz
  • corn tortillas8 piece
  • canned diced tomatoes1¼ can
  • yellow onion2 piece
  • romaine lettuce4 cup
  • chipotle paste4 tsp
  • sour cream8 tbsp
  • feta cheese3 oz
  • garlic8 clove
  • ground cumin4 tsp
  • dried oregano2 tsp
  • lime1¼ piece
  • fresh cilantro8 sprig
  • olive oil4 tbsp
  • salt2 tsp

You'll need

oven · skillet · bowl

Method

  1. Preheat the oven to 400 F.

    5 min · bake

  2. Brush the tortillas with oil and bake until crisp and snapping.

    10 min · bake

  3. Season the chicken and brown it hard in oil.

    8 min · fry

  4. Add the sliced onion and cook until softened and golden.

    6 min · saute

  5. Stir in the garlic, cumin, oregano and chipotle paste.

    2 min · saute

  6. Add the tomatoes and simmer until the sauce is thick.

    10 min · simmer

  7. Shred the chicken in the pan with two forks and stir it through.

    4 min · prep

  8. Shred the lettuce and squeeze lime over it.

    3 min · prep

  9. Pile tinga onto the tostadas with lettuce, cream, feta and cilantro.

    3 min · rest

Serving suggestion

Build them at the table — a tostada goes soft within a couple of minutes.

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