Tinga Tostada Recipe

small plates

1. 1

   Cook the Chicken

   In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent, about 5 minutes. Add the chicken thighs to the pot and cook until browned on all sides, about 7-10 minutes.

2. 2

   Add the Tomatoes and Chipotle

   Stir in the diced tomatoes and chipotle peppers in adobo sauce. Season with salt and black pepper. Bring the mixture to a simmer, then cover and cook for about 25-30 minutes or until the chicken is cooked through and tender.

3. 3

   Shred the Chicken

   Once the chicken is cooked, remove it from the pot and let it cool slightly. Shred the chicken using two forks and return it to the pot, stirring to combine with the sauce.

4. 4

   Prepare the Tortillas

   In a separate skillet, heat the corn tortillas one at a time until they are crispy and golden on both sides. Keep them warm in a towel.

5. 5

   Assemble the Tostadas

   Spread a layer of refried beans on each crispy tortilla. Top with the shredded tinga chicken, a drizzle of crema, and a sprinkle of crumbled queso fresco.

6. 6

   Serve

   Serve the tinga tostadas immediately while they are still warm. Enjoy with your favorite sides or garnishes!