Tostadas De Tinga De Pollo
These tostadas feature tender shredded chicken in a smoky chipotle tomato sauce, topped with creamy LALAⓇ Pourable Crema for a creamy finish.
Total Time
1 hr
1 hr
Prep Time
30 minutes
30 min
Cook Time
30 minutes
30 min
Total Time
1 hr
1 hr
Prep Time
30 minutes
30 min
Cook Time
30 minutes
30 min
Ingredients
for 4 servings
- 3 tablespoons vegetable oil
- 1 white onion, thinly sliced
- 3 roma tomatoes, small-diced
- garlic clove, minced
- 2 teaspoons kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 4 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- 4 cups cooked and shredded chicken breast
- 1 cup chicken broth
Assembly:
- tostada, store bought or homemade
- refried bean, warmed
- LALAⓇ Pourable Crema
- shredded iceberg lettuce
- sliced avocado
- crumbled queso fresco
- diced tomato
- Radish, thinly sliced
Nutrition Info
- Calories 287
- Fat 16g
- Carbs 10g
- Fiber 2g
- Sugar 4g
- Protein 27g
Estimated values based on one serving size.
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Preparation
- In a large skillet, heat the oil over medium heat until it shimmers. Sauté the onion, tomatoes, garlic, salt, oregano, cumin, and cinnamon in the hot oil. Cover and let simmer for about 15 minutes, or until the tomatoes are tender.
- Transfer the tomato mixture into a blender or food processor. Add the chipotle peppers and adobo sauce; blend until smooth.
- Pour the sauce back into the same skillet and add the shredded chicken and broth. Cook over medium heat for 10-15 minutes, until the sauce is darker in color and coats shredded chicken.
- On a tostada, spread a layer of refried beans, LALAⓇ Pourable Crema, chicken tinga, lettuce, avocado, queso fresco, tomatoes, and radishes. Add an extra drizzle of crema. Repeat with remaining chicken tinga and tostadas.
- Enjoy!