Description
Chicken Tinga Tostadas combine tender shredded chicken and smoky chipotle peppers on a crispy tostada shell, topped with fresh avocado and feta cheese.
Ingredients
- 1 pound Boneless, Skinless Chicken Breast (Cooked until tender and shredded)
- 2 cups Tomatoes (Fresh or canned, peeled and chopped)
- 1 medium Onion (Finely chopped)
- 2-3 pieces Chipotle Peppers in Adobo Sauce (Finely chopped)
- 2 cloves Garlic (Minced)
- 2 tablespoons Olive Oil (For sautéing)
- 1 cup Chicken Broth
- 1 handful Fresh Cilantro (Chopped, for garnish)
- 8-10 pieces Tostada Shells (Pre-made or baked at home)
- 1 piece Avocado (Sliced, for topping)
- 1/2 cup Feta Cheese (Crumbled, for topping)
Instructions
- In a large pot, add the chicken breast and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until cooked through. Shred the chicken.
- Heat olive oil in a skillet over medium heat. Sauté chopped onion for about 5 minutes until translucent.
- Add minced garlic to the skillet and sauté for an additional minute.
- Chop chipotle peppers and add to the skillet along with chopped tomatoes. Cook for 5-7 minutes until tomatoes break down.
- Return shredded chicken to the skillet, pour in chicken broth, and stir to combine. Let it simmer for 10 minutes.
- Preheat oven to 375°F (190°C). Arrange tostada shells on a baking sheet and crisp in the oven for 5-7 minutes.
- Top each tostada with a scoop of chicken tinga mixture, allowing sauce to drizzle over the sides.
- Garnish with sliced avocado, crumbled feta cheese, and chopped cilantro. Serve immediately.
Notes
To save time, use a rotisserie chicken for the shredded chicken. Adjust chipotle peppers according to spice preference. Squeeze lime juice over the assembled tostadas for added freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican