Tostadas de Tinga
Crisp corn tostadas piled with smoky, tomato-chipotle shredded chicken and bright, crunchy toppings for a lively, hands-on meal. The sauce simmers until thick and deeply flavored, then is balanced with cool crema and fresh vegetables.
1 ½ lb chicken breasts, boneless, skinless
2 tbsp olive oil
1 yellow onion, thinly sliced
3 clove garlic, minced
1 can canned crushed tomatoes, 14 oz can
2 can chipotle peppers in adobo, use peppers from can, chopped
1 cup chicken broth
1 tsp dried oregano
1 tsp dried thyme
1 bay leaf
1 tsp salt, adjust to taste
1 tsp black pepper
12 corn tortillas
1 cup vegetable oil, for frying
2 cup green cabbage, thinly shredded
4 radish, thinly sliced
¼ bunch cilantro, leaves picked
1 lime, cut into wedges
½ cup sour cream
2 tbsp mayonnaise
4 oz queso fresco, crumbled
1 avocado, sliced
½ tsp salt, for cabbage, adjust to taste
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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