Shredded Spicy Chicken Tostadas (Tinga)

Shredded Spicy Chicken Tostadas (Tinga) requires about 55 minutes from start to finish. One serving contains 182 calories, 13g of protein, and 8g of fat. For 97 cents per serving, you get a hor d'oeuvre that serves 10. Not a lot of people made this recipe, and 9 would say it hit the spot. This recipe is typical of Mexican cuisine. This recipe from Foodnetwork requires skinless boneless chicken breasts, tomatillos, chipotle, and fresh marjoram. It is a good option if you're following a gluten free and dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 35%, which is not so spectacular. If you like this recipe, take a look at these similar recipes: Spicy Mexican Shredded Pork Tostadas (Tinga), Chicken Tinga Tostadas, and Jackfruit Tinga Tostadas.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 40 minutes

 

Ingredients:

1 bay leaf

1 teaspoon freshly ground black pepper, plus more for seasoning

2 tablespoons pureed chipotle

1 sprig fresh marjoram

1 sprig fresh thyme

1 clove garlic, minced

2 cloves garlic

1 1/2 teaspoons kosher salt, plus more for seasoning

1/2 teaspoon crumbled dried Mexican oregano

4 ounces raw pork chorizo

1 tablespoon salt

1 pound boneless skinless chicken breasts

1 cup chopped tomatillos (husked and rinsed first)

3 tomatoes (about 1 pound), boiled 30 seconds, peeled and seeded

10 store-bought tostadas

1/4 medium white onion

1/2 large white onion, chopped

1 tablespoon whole peppercorns

Equipment:

sauce pan

bowl

frying pan

Cooking instruction summary:

Watch how to make this recipe. For the chicken: Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a large heavy saucepan with 6 cups of water. Bring to a boil over high heat, and then reduce to a simmer over medium-low heat for 20 minutes. Turn the heat off and remove the chicken from the liquid. Reserve the broth for later use. Using 2 forks or clean hands, shred the chicken into a bowl and set aside. For the tinga: In a large heavy saute pan, cook the chorizo over medium heat until fully cooked, about 6 minutes. Add the onions and saute until translucent and fragrant, about 3 minutes. Add the garlic and saute for 1 minute. Add the tomatoes and cook for 1 minute. Add the tomatillos and cook for 1 minute. Add the chipotle, salt, pepper, Mexican oregano and the sprigs of marjoram and thyme. Add the shredded chicken. Continue cooking for another 3 minutes. Add between 1/2 cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce. Cook for 5 more minutes. Remove the marjoram and thyme sprigs. To assemble: Place 2 tablespoons of tinga on each tostada. Serve immediately.

 

Step by step:


1. Watch how to make this recipe.


For the chicken

1. Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a large heavy saucepan with 6 cups of water. Bring to a boil over high heat, and then reduce to a simmer over medium-low heat for 20 minutes. Turn the heat off and remove the chicken from the liquid. Reserve the broth for later use. Using 2 forks or clean hands, shred the chicken into a bowl and set aside.

2. For the tinga: In a large heavy saute pan, cook the chorizo over medium heat until fully cooked, about 6 minutes.

3. Add the onions and saute until translucent and fragrant, about 3 minutes.

4. Add the garlic and saute for 1 minute.

5. Add the tomatoes and cook for 1 minute.

6. Add the tomatillos and cook for 1 minute.

7. Add the chipotle, salt, pepper, Mexican oregano and the sprigs of marjoram and thyme.

8. Add the shredded chicken. Continue cooking for another 3 minutes.

9. Add between 1/2 cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce. Cook for 5 more minutes.

10. Remove the marjoram and thyme sprigs.


To assemble

1. Place 2 tablespoons of tinga on each tostada.

2. Serve immediately.


Nutrition Information:

Quickview
190k Calories
13g Protein
7g Total Fat
17g Carbs
5% Health Score
Limit These
Calories
190k
10%

Fat
7g
12%

  Saturated Fat
2g
15%

Carbohydrates
17g
6%

  Sugar
3g
4%

Cholesterol
37mg
12%

Sodium
1219mg
53%

Get Enough Of These
Protein
13g
27%

Vitamin B3
6mg
30%

Vitamin B6
0.52mg
26%

Selenium
17µg
26%

Phosphorus
171mg
17%

Manganese
0.33mg
17%

Vitamin B1
0.2mg
13%

Fiber
3g
13%

Potassium
419mg
12%

Vitamin C
9mg
12%

Magnesium
37mg
9%

Vitamin A
427IU
9%

Vitamin B5
0.85mg
9%

Vitamin K
8µg
8%

Vitamin B2
0.11mg
6%

Zinc
0.87mg
6%

Iron
0.95mg
5%

Copper
0.1mg
5%

Calcium
33mg
3%

Folate
12µg
3%

Vitamin B12
0.17µg
3%

Vitamin E
0.42mg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

How to Make The Ultimate Slow Cooker Potato Soup
Mexican Dogs
German Chocolate Cake Roll
Sesame Almond Slaw
Dutch Oven Paella
Jumbo Molasses Chocolate Chip Cookies
Ina Garten Lasagna
Flourless Smoked Sea Salt and Dark Chocolate Chip Cookies
Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco
Whole Wheat Banana Nut Bread
Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
S’mores Cookies

The girl Who Ate Everything

Chicken, Apple and Sweet Potato Salad

Peanut Butter and Peepers

Roasted Grape Tomato Caprese Salad

Dinner Mom

Red Velvet Birthday Cupcakes

Recipe Girl

BBQ Chicken Dip

How Sweet Eats