Tinga De Pollo Tostadas

22 Jul

Tinga de Pollo is a Mexican classic, shredded chicken and onions simmered in a spicy chipotle tomato sauce. Typically this is served on a crunchySAMSUNG CAMERA PICTURES tostada with beans, lettuce, tomato, cilantro, avocado,  crema (Mexican sour cream) & queso cojita or fresh cheese. Also any salsas to your liking. These are great for a party where all the toppings can be set separately so your guests can build them themselves to their hearts content. Additionally this bit of deliciousness is great in burritos, tacos, quesadillas etc.

Tinga De Pollo

2 lbs Shredded Cooked Chicken

1 Lg Onion Sliced Thin

1 15 oz Can Tomato Puree

3-4 Chipotles in Adobo (More or less depending on your spice tolerance)

1 Tsp Cumin

2 Cloves Garlic Minced

1 Tsp Cinnamon

2 Tbl Canola Oil

1/2 Cup Chicken Stock

Salt & Pepper to Taste

Heat oil over medium heat until hot. Add onions and saute until soft. Meanwhile in a blender add tomato puree, chipotles, cumin, garlic, cinnamon & chicken stock. Blend and then add to the onions and let cook for a couple of minutes. Add chicken and stir to combine. Let simmer for about 20 minutes stirring occasionally until most of the liquid  has been reduced. It should not be runny. Check for seasoning and adjust as desired. At this point your tinga is ready to serve. Start building tostadas.

Tinga De Pollo Tostadas

Tinga De Pollo Tostadas

Ingredients

  • 2 lbs Shredded Cooked Chicken
  • 1 Lg Onion Sliced Thin
  • 1 15 oz Can Tomato Puree
  • 3-4 Chipotles in Adobo (More or less depending on your spice tolerance)
  • 1 Tsp Cumin
  • 2 Cloves Garlic Minced
  • 1 Tsp Cinnamon
  • 2 Tbl Canola Oil
  • 1/2 Cup Chicken Stock
  • Salt & Pepper to Taste
  • Tostadas
  • Refried Beans
  • Lettuce
  • Tomato
  • Avocado
  • Cilantro
  • Sour Cream
  • Radish
  • Queso Cojita
  • Salsas

Instructions

  1. Heat oil over medium heat until hot. Add onions and saute until soft.
  2. In a blender add tomato puree, chipotles, cumin, garlic, cinnamon & chicken stock. Blend until smooth.
  3. Add to the onions and let cook for a couple of minutes.
  4. Add chicken and stir to combine. Let simmer for about 20 minutes stirring occasionally until most of the liquid has been reduced. It should not be runny.
  5. Check for seasoning and adjust as desired. At this point your tinga is ready to serve. Start building tostadas.
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2 thoughts on “Tinga De Pollo Tostadas

  1. This recipe was amazing. We doubled it so we would have left over’s to eat in tacos or burritos for lunches. We made a fresh tomatoe, jalapeno salsa with roasted corn and fresh cilantro, we added sliced avocado and a little sour cream. Oh and the refried beans to top the tostada. Just perfect!
    It was the best ever. Thanks Chile and Salt!

    • That sounds pretty much perfect in my book Connie! Love the roasted corn addition! Thanks so much for letting me know you enjoyed it! You totally just made my day!!

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