TOSTADAS DE TINGA

by Zoila Zuniga

Tostadas de Tinga is a savory chicken recipe that is great for a family or friends gathering. Perfect for big groups, these tostadas are fun to make and eat with others!

Serves: 8-10 Estimated Cook Time: 1 hour

Ingredients

2 teaspoons salt

2 bay leaves

2 small white onions, medium dice, divided

2 boneless, skinless chicken breasts

1 7-ounces can La Costeña chipotle in adobo sauce

2 garlic cloves, minced, divided

1 chicken bouillon cube

1/2 cup corn oil

2 medium tomatoes, medium dice

1 20.5-ounce can La Costeña refried pinto beans, warmed on the stovetop

1 12.8- ounce bag Guerrero Tostadas Caseras Doraditas

3 cups cotija cheese, crumbled

1 head iceberg lettuce, thinly sliced

3 cups sour cream

Directions

1. Fill a medium pot with enough water so that the chicken breasts will be well submerged. To the pot add 1 teaspoon salt, the bay leaves, and half of the diced onion. Bring to a boil over medium-high heat.

2. Once boiling, add chicken breast to the pot. Reduce the heat and simmer until the chicken is fully cooked, 30-35 minutes.

3. Remove the cooked chicken from the water and place in a medium bowl to cool. Set the poaching liquid aside. Once cool enough to touch, shred the chicken with a fork. Set aside.

4. To a blender, add the chipotles in adobo sauce, half of the minced garlic, half of the diced onion, one chicken flavor bouillon cube, and 4 ounces of the poaching liquid. Blend until smooth and set aside.

5. Heat the corn oil in a medium saucepan over medium-high heat. Saute the remaining diced onion and minced garlic until the onion is translucent. Add the tomatoes and cook for an additional 3 minutes.

6. Pour the blended chipotle sauce into the saucepan and bring everything to a simmer. Taste and adjust the sauce with salt or pepper if needed. Add the shredded chicken and fold into the sauce until everything is coated.

7. Cook the chicken in adobo sauce on low heat until warmed through and simmering. Remove from the heat and transfer to a bowl for assembly.

Assembly:

1. Working with one tostadas at a time, top with 2-3 tablespoons of refried beans and spread into a layer, leaving a small border. Use tongs to place a mound of chicken in adobo sauce on top of the beans.

2. Finish with sliced lettuce, a drizzle of sour cream, and a sprinkle of cotija cheese. Enjoy!