Tostadas de Tinga (Chicken Tinga Tostadas Recipe)

🧂 Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion

  chopped
• 1 jalapeno pepper

  chopped
• 2 cloves garlic

  chopped
• 2 pounds skinless chicken thighs

  (chicken breast is good too)
• 16 ounce can tomato sauce
• 7 ounce can chipotles in adobo sauce
• 1 teaspoon Mexican oregano
• ½ teaspoon cumin
• Salt and pepper to taste
• 12 tostada shells
• 1 can refried beans

  warmed (or use my easy refried beans recipe)
• Your Favorite Toppings

  (I'm using jalapeno slices fresh chopped cilantro chopped tomato, chili flakes, hot sauce, and avocado crema. Use your favorites!)

Instructions

• 1 Heat the oil in a large pan to medium heat and add the onions and jalapeno
  peppers. Cook them down for 5 minutes.
• 2 Add the garlic and cook another 30 seconds to 1 minute, until the garlic becomes
  fragrant.
• 3 Season the chicken thighs with salt and pepper, then add them to the pan. Give
  them a nice sear on each side, a couple minute each.
• 4 Process the tomato sauce and chipotles in adobo sauce in a food processor, then
  pour the mixture into the pan, covering the chicken.
• 5 Stir in the seasonings.
• 6 Bring to a quick boil, then reduce the heat and simmer for 30 minutes, or until
  the chicken is cooked through and easily pulls apart.
• 7 Remove the chicken and shred it with a couple of forks.
• 8 Return the chicken to the pan and simmer in the sauce another 5 minutes.
• 9 Warm the tostadas (either in a microwave or in a heated pan) to your liking.
• 10 Spread warmed refried beans over them.
• 11 Spoon chicken tinga onto the tortillas, then top with your favorite toppings.
  Enjoy!

Nutrition Info