Chicken Tinga Tostadas
Recipe Overview
Overview
Chicken Tinga Tostadas are a delightful way to enjoy a classic Mexican dish with a modern twist. The recipe starts with juicy chicken thighs, which are seasoned and roasted to perfection. Unlike the often dry breast meat found in many restaurant versions, thighs provide a rich flavor and tender texture that elevates the dish.
The smoky tomato sauce is where the magic happens. Combining fire-roasted tomatoes with fresh ingredients like onion and garlic creates a robust base that perfectly complements the chicken. The addition of chipotle chilies adds a subtle heat, while the fresh tomato contributes brightness and acidity. This sauce is not just a topping; it’s a key player in the overall flavor profile.
Assembling the tostadas is a fun and interactive process. Layering the shredded chicken over crispy tostadas, topped with fresh lettuce and a drizzle of crema, creates a satisfying crunch and a burst of flavor in every bite. This dish is not only delicious but also visually appealing, making it a great option for entertaining or a cozy family dinner.
Whether you’re looking for a quick weeknight meal or a dish to impress guests, Chicken Tinga Tostadas are sure to be a hit. The balance of flavors and textures, combined with the ease of preparation, makes this recipe a must-try in any home kitchen.
Recipe Details
Steps & Tips
Salt both sides of 2 lbs of boneless skinless chicken thighs.
Tip: Use chicken thighs for more flavor and to avoid dryness.
Place the salted chicken thighs in a preheated 400°F oven and cook for about 20 minutes.
Dice half a white onion into rustic chunks.
Slice three cloves of garlic quickly.
Heat oil in a saucepan over medium heat.
Add the diced onions and sliced garlic to the pan.
Add a strong pinch of salt to the onions and garlic.
Tip: Add salt to onions right away to draw out moisture and help them cook faster.
Tip: Avoid caramelizing onions for this dish; steam them instead.
Stir and sweat the onions and garlic for about 5 to 6 minutes until translucent.
Add 25g of tomato paste to the pan and let it sizzle with the onions and garlic for 2 minutes.
Add 400g of fire roasted tomatoes to the pan and bring to a simmer.
Dice one fresh tomato into rustic chunks and add to the sauce.
Tip: Fresh tomatoes add moisture and bright acidity that cooked tomatoes lack.
Add 200g of chicken stock to the sauce.
Add 10g of better than bouillon roasted chicken flavor.
Tip: Be cautious with salt when using chicken bouillon; adjust to taste.
Add two chipotle chilies in adobo and 1g of dried oregano to the sauce.
Stir the sauce until combined, then reduce heat to medium-low and cook for 15 minutes.
Check the chicken after 20 minutes to ensure it's cooked through.
Add 15-20g of cider vinegar, 5-8g of salt, and chopped cilantro stems to the sauce.
Use an immersion blender to puree the sauce until slightly rustic.
Tip: Taste the sauce before serving to ensure it has enough seasoning.
Shred the cooked chicken thighs into bite-sized pieces.
Tip: Shred chicken into larger pieces to maintain texture.
Tip: Cook chicken thighs until just done to avoid a mushy texture.
Fold the shredded chicken into the sauce.
Tip: You can freeze leftover chicken tinga for later use.
Spread 5-6 oz of chicken tinga on a tostada.
Top with shredded little gem or Roma lettuce.
Drizzle with crema (sour cream mixed with lime).
Garnish with fresh cilantro.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Chicken thighs are preferred for their flavor and moisture retention compared to breast meat.
- •Cooking chicken thighs to the right temperature prevents them from becoming dry.
- •Adding salt to onions at the start helps them cook faster by drawing out moisture.
- •Fire-roasted tomatoes add a smoky flavor to the sauce, enhancing the dish's depth.
- •Using an immersion blender allows for easy pureeing of the sauce without transferring it to a blender.
