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:
covered percent of daily need
