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Chicken Tinga Tostadas
Recipe

17 INGREDIENTS • 20 STEPS • 40MINS

Chicken Tinga Tostadas

5.0
6 ratings
This authentic Mexican recipe has a spicy, smoky avor from chipotle peppers. If this is too spicy for you, cut down on the amount of chipotle puree. Serve with black beans on the side.
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
This authentic Mexican recipe has a spicy, smoky avor from chipotle peppers. If this is too spicy for you, cut down on the amount of chipotle puree. Serve with black beans on the side.
40MINS
Total Time
$13.35
Cost Per Serving
Ingredients
Servings
2
US / Metric
Garlic
1 clove
Canned Black Beans
2 1/3 cups
Canned Black Beans
Ground Cumin
1/2 tsp
Ground Cumin
Chipotle Chili Puree
2 Tbsp
Chipotle Chili Puree
Chicken Base
1 pckg
Chicken Base
White Corn Tortilla
4
White Corn Tortillas
Sour Cream
1/2 cup
Salt
1/2 tsp
Vegetable Oil
as needed
Vegetable Oil
about 2 cups for frying
Vegetable Oil
1 Tbsp
Vegetable Oil
Water
8 cups
Water
Nutrition Per Serving
VIEW ALL
Calories
1156
Fat
17.4 g
Protein
58.2 g
Carbs
170.6 g
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Chicken Tinga Tostadas
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Peel and cut Yellow Onion (1) into quarter inch slices, and set aside.
step 2
Finely chop Garlic (1 clove) and set aside.
step 3
Cut (score) a two inch x, centered, on the bottom end of the Roma Tomato (1).
step 3 Cut (score) a two inch x, centered, on the bottom end of the Roma Tomato (1).
step 4
Juice Lime (1) into a small bowl.
step 5
Remove the stems from the Fresh Cilantro (1/2 cup) leaves and discard. Roughly chop the leaves, and set aside.
step 6
In a medium pot over high heat add Water (8 cups), Chicken Breasts (2), garlic, a quarter of the chopped onion, and bring to a boil.
step 7
Cook the chicken for eight minutes until fully cooked through and no longer pink.
step 8
Remove chicken, cool, and shred meat. Keep water on high heat for the next step. Set shredded chicken aside for plating.
step 8 Remove chicken, cool, and shred meat. Keep water on high heat for the next step. Set shredded chicken aside for plating.
step 9
Meanwhile, in a small saucepan over low heat, add Canned Black Beans (2 1/3 cups), lime juice, Ground Cumin (1/2 tsp), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp). Cook for nine minutes until heated through.
step 10
Add half of the cilantro leaves and keep warm for plating.
step 11
In the same pot used for the chicken, add the tomato to the boiling water and cook for thirty seconds, then remove.
step 12
Carefully peel the skin from the tomato, and discard the skin.
step 13
In the base of a food processor, add the peeled tomato, Chipotle Chili Puree (2 Tbsp), Chicken Base (1 pckg), and Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Process until smooth and set aside.
step 13 In the base of a food processor, add the peeled tomato, Chipotle Chili Puree (2 Tbsp), Chicken Base (1 pckg), and Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Process until smooth and set aside.
step 14
In a medium saucepan over medium high heat, add Vegetable Oil (as needed) and heat to 375 degrees F (180 degrees C).
step 15
Meanwhile, in a medium saute pan over medium high heat, add Vegetable Oil (1 Tbsp). Add the remaining onions and saute.
step 16
Add the shredded chicken and the chipotle sauce. Cook for three minutes until completely heated through.
step 16 Add the shredded chicken and the chipotle sauce. Cook for three minutes until completely heated through.
step 17
Add the White Corn Tortillas (4) one at a time into the saucepan with hot oil, and cook on each side for one minute until crispy. Repeat the process until all the tortillas are fried.
step 17 Add the White Corn Tortillas (4) one at a time into the saucepan with hot oil, and cook on each side for one minute until crispy. Repeat the process until all the tortillas are fried.
step 18
Place the fried tortillas on a paper towel to drain.
step 19
Divide the tostada shells between two plates. Spread Sour Cream (1/2 cup) over the tostada shells and top each shell with chicken tinga mixture and remaining cilantro. Place the black beans in a small bowl on the side.
step 19 Divide the tostada shells between two plates. Spread Sour Cream (1/2 cup) over the tostada shells and top each shell with chicken tinga mixture and remaining cilantro. Place the black beans in a small bowl on the side.
step 20
Serve and enjoy!
step 20 Serve and enjoy!
Tags
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Gluten-Free
Cinco de Mayo
Shellfish-Free
Game Day
Mexican
Summer
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