Chicken Tinga Tostadas
Servings: 8 tostadas
Calories: 367kcal
Ingredients
- 2 ½ pounds boneless skinless chicken thighs about 6 or 7
- 1 ¼ teaspoons kosher salt divided
- ½ teaspoon freshly ground black pepper or to taste, divided
- 2 tablespoons olive oil or as needed
- 1 medium yellow onion thinly sliced
- 3 cloves garlic minced
- 1 can 14.5 ounces fire-roasted diced tomatoes
- ½ cup low-sodium chicken broth
- 2 tablespoons minced chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce from the can
- 1 ½ teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 bay leaf
- 1 to 2 teaspoons fresh lime juice
For Serving
- 8 (6-inch) Corn tortillas
- 2 tablespoons neutral oil like avocado oil, canola oil, or vegetable oil
- 16 ounce can refried beans
- 1 avocado diced or sliced
- 4 to 6 radishes thinly sliced
- ½ cup crumbled Cotija cheese
- ¼ cup Mexican crema or sour cream
- ¼ cup Chopped cilantro
- Lime wedges
Instructions
- Season the chicken thighs on both sides using about ½ teaspoon kosher salt and ¼ teaspoon pepper. Heat the olive oil in a large Dutch oven or deep skillet over MEDIUM-HIGH heat. Add the chicken thighs, in batches, if needed, and cook for 2 to 3 minutes per side, just until lightly browned. Transfer to a plate.
- Reduce the heat to MEDIUM. Add the sliced onion to the pot and cook, stirring occasionally, for 5 to 6 minutes, until softened and lightly golden. Add the garlic and cook for 30 seconds more.
- Stir in the fire-roasted tomatoes, chicken broth, chipotle peppers, adobo sauce, oregano, cumin, bay leaf, salt, and pepper, scraping the bottom of the pot to loosen any browned bits.
- Return the chicken to the pot and bring the sauce to a low simmer. Cover and cook for 40 to 45 minutes, or until the chicken is cooked through and tender enough to shred. Transfer the chicken to a cutting board and shred with two forks.
- Remove and discard the bay leaf from the pot. Use an immersion blender to blend the sauce until mostly smooth, leaving just a little texture. Alternatively, carefully transfer the sauce to a blender and pulse briefly.
- Return the sauce to a simmer over MEDIUM heat and cook for 10 minutes, stirring occasionally, until slightly thickened and concentrated.
- Return the shredded chicken to the pot and stir to coat well. Simmer for another 2 to 3 minutes, until warmed through. Stir in the lime juice and adjust seasoning with additional salt, if needed.
For the Beans
- Warm the refried beans in a small saucepan over LOW heat, thinning with a little water, as needed, until easily spreadable.
For the Tostada Shells
- Preheat the oven to 450 degrees F. Line a large baking sheet with foil.
- Place 4 corn tortillas on the prepared baking sheet, arranging them so they don’t overlap. Add the oil to a small dish. Using a pastry brush, lightly coat both sides of the tortillas with oil.
- Bake for 5 minutes. Flip the tortillas and continue baking for 3 to 4 minutes, or until golden brown and crisp. Don’t overbake. The tortillas will continue to crisp slightly as they cool.
Assemble and Serve the Tostadas
- Spread each crisped tortilla with a layer of refried beans. Top with Chicken Tinga, radishes, avocado, Cotija cheese, a drizzle of Mexican crema or sour cream, and cilantro.
- Serve with lime wedges.
Notes
Storage and Reheating
Refrigerate: Store the Chicken Tinga in an airtight container in the refrigerator for up to 4 days. Store any leftover toppings separately.
Freeze: Transfer the cooled Chicken Tinga to a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm leftover tinga in a covered skillet over LOW heat, stirring occasionally, until heated through. Add a splash of chicken broth or water if needed to loosen the sauce. Alternatively, microwave individual portions until hot.
Make-Ahead Tip: The Chicken Tinga can be prepared up to 2 days in advance and refrigerated until ready to serve. For the best flavor and texture, bake the tostadas and prepare the refried beans and fresh toppings just before serving.
Nutrition
Serving: 1tostada | Calories: 367kcal | Carbohydrates: 13g | Protein: 32g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 1323mg | Potassium: 553mg | Fiber: 5g | Sugar: 3g | Vitamin A: 232IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 2mg