Tinga de Pollo Tostadas

Name: Tinga de Pollo Tostadas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lbs boneless skinless chicken thighs; 2 tbsp vegetable oil; 1 medium white onion, thinly sliced; 4 garlic cloves, minced; 2 cans canned fire-roasted diced tomatoes; 2 chipotle peppers in adobo sauce, minced; 2 tbsp adobo sauce (from chipotle can); 1/2 tsp dried Mexican oregano; 1/2 cup low-sodium chicken broth; 1 tsp salt; 8 store-bought tostada shells; 2 cups canned refried beans, warmed; 2 cups iceberg lettuce, shredded; 1/4 cup Mexican crema (or sour cream); 1/4 cup cotija cheese (or feta), crumbled; 1 avocado, sliced

50 minMediumServes 4380 cal/serving

MexicanLunchStovetopHigh ProteinNut-FreeSoy-FreeAlcohol-Free

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Ingredients

1.5 lbs boneless skinless chicken thighs
2 tbsp vegetable oil
1 medium white onion, thinly sliced
4 garlic cloves, minced
2 cans canned fire-roasted diced tomatoes
2 chipotle peppers in adobo sauce, minced
2 tbsp adobo sauce (from chipotle can)
1/2 tsp dried Mexican oregano
1/2 cup low-sodium chicken broth
1 tsp salt
8 store-bought tostada shells
2 cups canned refried beans, warmed
2 cups iceberg lettuce, shredded
1/4 cup Mexican crema (or sour cream)
1/4 cup cotija cheese (or feta), crumbled
1 avocado, sliced

Instructions

1

Place 1.5 lbs boneless skinless chicken thighs in a medium saucepan and cover with salted water. Bring to a boil, reduce heat, and simmer until cooked through to an internal temperature of 165°F (74°C), about 15 minutes. Remove chicken and let rest. Reserve 1/4 cup of the cooking liquid.
2

Shred the cooked chicken into bite-sized pieces using two forks.
3

In a large skillet, heat 2 tbsp vegetable oil over medium heat. Add 1 medium thinly sliced white onion and cook until softened and lightly golden, about 5 minutes.
4

Add 4 minced garlic cloves and cook for 1 minute more.
5

Add 2 cans canned fire-roasted diced tomatoes, 2 minced chipotle peppers in adobo sauce, 2 tbsp adobo sauce (from chipotle can), 1/2 tsp dried Mexican oregano, 1/2 cup low-sodium chicken broth, and the reserved cooking liquid. Stir to combine and simmer for 5 minutes.
6

Add the shredded chicken to the sauce. Stir well and simmer for 8-10 minutes, until the sauce reduces and clings to the chicken. Season with 1 tsp salt.
7

To assemble, spread a layer of 2 cups warmed canned refried beans on each store-bought tostada shells shell. Top with the tinga chicken, 2 cups shredded iceberg lettuce, 1 sliced avocado, a drizzle of 1/4 cup Mexican crema (or sour cream), and a sprinkle of 1/4 cup crumbled cotija cheese (or feta).
8

Serve immediately.

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Questions

What is Tinga de Pollo Tostadas?

Shredded chicken simmered in a smoky chipotle-tomato sauce, piled high on crispy tostadas with refried beans, lettuce, crema, and fresh toppings. A classic street-food staple perfect for a satisfying lunch. This reference files it under Mexican lunch: made on the stovetop, rated medium and about 50 minutes start to finish.

What internal temperature should Tinga de Pollo Tostadas reach?

For Tinga de Pollo Tostadas, the target internal temperature is 165 F (about 75 C), given in step 1. A probe thermometer removes the guesswork.

What can I use instead of crema in Tinga de Pollo Tostadas?

The entry for Tinga de Pollo Tostadas calls for 1/4 cup Mexican crema (or sour cream). In its place: Sour cream thinned with a little milk or lime juice.

Can I use chicken breasts instead of chicken thighs in Tinga de Pollo Tostadas?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Tinga de Pollo Tostadas uses 1.5 lbs boneless skinless chicken thighs.

How hot is Tinga de Pollo Tostadas?

Moderately. The heat in Tinga de Pollo Tostadas comes from 2 chipotle peppers in adobo sauce, minced and 2 tbsp adobo sauce (from chipotle can). For a milder plate, start with half the chipotles and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How much protein is in Tinga de Pollo Tostadas?

One serving (the recipe makes 4) has 26 g of protein in about 380 calories, alongside 32 g carbohydrate and 14 g fat, plus 3 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein lunch collection.

Serve it with

Cilantro Lime Cauliflower Rice side
Black Bean Salad salad
Caldo de Pollo (Mexican Chicken Soup) soup
Watermelon Agua Fresca drink

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