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My review
Chicken Tinga Tostados
10
NANCHE30
"This authentic Mexican recipe I picked up while living in Mexico. It has a spicy, smoky flavor from chipotle peppers. It is perfect for a buffet where people can serve themselves and even better heated up as leftovers the next day! If this is too spicy for you, try using less chipotle peppers."
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Ingredients
1 h 20 m servings 514Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil, and cook until no longer pink, about 25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones.
- Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.
- Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through.
- To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.
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Reviews
Read all reviews 136170 Ratings
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Most helpful positive review
8/27/2009
Just wanted to add a note as I live in Mexico and cook chicken tinga alot. One of the main ingriedents in traditional Tinga is Cinnamon. It plays a huge part in the flavour. I would add 1 cin...
Most helpful critical review
1/16/2009
When you prepare the tostada it usually goes as follows, a layer or refried bean on the tostada, then shreded lettuce, then the tinga, and then sour cream topped of with a bit of shredded cotija...
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8/27/2009
Just wanted to add a note as I live in Mexico and cook chicken tinga alot. One of the main ingriedents in traditional Tinga is Cinnamon. It plays a huge part in the flavour. I would add 1 cin...
3/6/2006
Excellent! I made this in my crock pot and it turned out great. It was also SUPER easy that way - no boiling and the chicken basically falls apart after 8 hours on low, so shredding is piece of...
1/3/2008
very authentic flavor! (Needed some salt though.) If you are like me and like flavors with "a kick" but not TOO spicy go by the equal portions rule. 6 breasts (can use boneless if you like) 6 ...
1/16/2009
When you prepare the tostada it usually goes as follows, a layer or refried bean on the tostada, then shreded lettuce, then the tinga, and then sour cream topped of with a bit of shredded cotija...
4/23/2008
Great recipe, it's authentic! Here's a tip for managing the spiciness of this dish (especially when some of your family doesn't do spicy and some like it HOT): Instead of blending the whole can ...
9/24/2006
Fantastic! We loved these tostados. To save time I used a rotisserie chicken, and a large can of whole tomatos drained. Also, seven onions is a little excessive. I used three, and that was p...
8/1/2007
My husband is from Mexico..my Mother-in-Law makes this all the time, and I never thought to ask her how. Wanting to make it for dinner tonight, I searched for a recipe. This is all the ingredi...
12/19/2006
This is a delicious and easy to prepare meal. After reading viewer comments regarding spiciness, I decreased the chipotles by half. After having tasted the recipe, though, in the future I will ...
9/24/2004
FANTASTIC! Definately follow the directions although the recipe appears to call for too many onions. The recipe was further enhanced by frying our tortillas in oil - providing a nice tostada tou...