Craving a vibrant, flavorful, and incredibly satisfying meal that's also surprisingly easy to make? Look no further! This recipe for Chicken Tinga Tostadas from Erika's Mexican Cocina is a delicious journey into the heart of Mexican cuisine. Perfect for a quick weeknight dinner, a casual get-together, or even a sophisticated appetizer, these tostadas are bursting with fresh flavors and textures. Get ready to tantalize your taste buds!
Ingredients:
This recipe makes approximately 6 servings.
For the Chicken Tinga:
- 1.5 lbs boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken works great!)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can chipotle peppers in adobo sauce, finely chopped (adjust to your spice preference)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- Salt and pepper to taste
For the Tostadas:
- 12 small corn tortillas
- 1 avocado, mashed
- 1/2 cup crumbled cotija cheese (or feta cheese)
- 1/4 cup chopped cilantro
- 1/4 cup thinly sliced red onion
- Lime wedges, for serving
Instructions:
Get started with the Chicken Tinga:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the shredded chicken, chipotle peppers, diced tomatoes (with their juices), chicken broth, oregano, and cumin to the skillet. Season generously with salt and pepper.
- Bring the mixture to a simmer, reduce heat to low, and cover. Cook for 15-20 minutes, stirring occasionally, allowing the flavors to meld beautifully. The longer it simmers, the more delicious it becomes!
Assemble the Tostadas:
- While the chicken tinga simmers, lightly toast the corn tortillas. You can do this in a dry skillet over medium heat, or in the oven at 350°F (175°C) for about 5-7 minutes, flipping halfway through. Be careful not to burn them!
- Spread a layer of mashed avocado on each toasted tortilla.
- Top with a generous spoonful of the chicken tinga.
- Sprinkle with crumbled cotija cheese, chopped cilantro, and thinly sliced red onion.
- Serve immediately with lime wedges on the side for an extra burst of freshness.
Tips for the Best Chicken Tinga Tostadas:
- Spice Level: Adjust the amount of chipotle peppers to your liking. Start with less and add more if you prefer a spicier dish.
- Rotisserie Chicken: Using rotisserie chicken is a fantastic shortcut, saving you time and effort.
- Tortilla Choice: You can use either corn or flour tortillas, but corn tortillas offer a more authentic taste and texture.
- Make it Ahead: The chicken tinga can be made ahead of time and stored in the refrigerator for up to 3 days. This is perfect for meal prepping!
Variations:
- Vegetarian: Substitute the chicken with black beans or mushrooms for a delicious vegetarian option.
- Add Some Greens: A handful of shredded lettuce adds a nice crunch and freshness.
- Cheese Please: Experiment with different cheeses like queso fresco or Monterey Jack.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 30-35g
These Chicken Tinga Tostadas are a fantastic example of easy recipes that deliver big on flavor. This recipe is perfect for busy weeknights or special occasions, offering a healthy and delicious meal that everyone will love. Enjoy the vibrant flavors of Mexico in every bite!