Sunday, January 31, 2016

Simple Chicken Tinga Tostadas


 I recently tried chicken tinga at a volunteer potluck and I was blown away by the amazing flavor. It's smoky and spicy thanks to the chipotle peppers and also slightly sweet from the green chiles and tomatoes. It's one of those dishes that gets better the longer it sits, so if you want to make it a day or two ahead, it's super simple to reheat on the stove. I served mine with fresh guacamole, sour cream and radishes (an amazing combo). If you can't find tostada shells, simply serve the chicken over tortilla chips.

1. Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook for 1 minute.

2. Add chipotle peppers, green chiles and tomatoes and cook for 2 minutes longer. 


3. Add chicken, chicken stock, oregano, vinegar, sugar and fish sauce and bring to a simmer; cook for 10 minutes. Season with salt and pepper. 

4. Serve chicken mixture on tostada shells and garnish as desired. 




Simple Chicken Tinga Tostadas
Serves 4

All you need:
1 tablespoon canola oil
1 sweet onion, diced 
3 garlic cloves, minced
3 canned chipotle peppers in adobo, minced 
2 (4 oz.) cans diced green chiles
1 (14.5 oz.) can diced fire roasted tomatoes
1 rotisserie chicken, skin removed and shredded
1 cup chicken stock
1 teaspoon dried oregano
2 teaspoons apple cider vinegar
2 teaspoons brown sugar
2 teaspoons fish sauce
Salt and pepper, to taste

Suggested garnishes:
Shredded lettuce
Diced tomato
Sliced radishes
Guacamole
Sour cream

All you do:
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook for 1 minute.
2. Add chipotle peppers, green chiles and tomatoes and cook for 2 minutes longer. 
3. Add chicken, chicken stock, oregano, vinegar, sugar and fish sauce and bring to a simmer; cook for 10 minutes. Season with salt and pepper. 
4. Serve chicken mixture on tostada shells and garnish as desired. 
 

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