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  • Writer's pictureKaren Calderon-Schweitzer

TOSTADAS DE TINGA DE POLLO




These tostadas are a must at least every other week in my home as they are a full meal. They are easy to make and the flavors are perfect any day of the week or for company. I like using store bought corn tostadas and canned Charro Beans for this recipe and no one will know that you did not make them at home!


Tinga de Pollo is a rich and delicious stewed meat, in this case I enjoy using breast as it is lean and it does not dry up because of the delicious sauce. The combination of chipotle chilies, tomatoes and spices like oregano, bay leaves and fresh garlic. The full flavors explode with a little bit of spice, a touch of sweet heat and smokiness from the Chipotles. It is also a perfect filling for tacos, quesadillas, sandwiches and enchiladas.


Please double the recipe for more tostadas.


INGREDIENTS

  • 1 large chicken breast – bone-in and skin on

  • 2 garlic cloves – sliced

  • ¼ of a brown onion chopped

  • ½ cup of low sodium chicken broth

  • 1 teaspoon seasoned salt

  • 2 small bay leaves or one large leaf

  • 1 teaspoon dried Mexican oregano

  • 2 Roma tomatoes diced

  • 3 chiles chipotles in adobo - use less if you like it less spicy

  • 1 teaspoon chicken bouillon

  • 1 can refried Charro Beans

  • 6 corn tostadas

  • 2 cups of shredded iceberg lettuce

  • ½ cup crumbled Queso Fresco

  • ¼ cup finely chopped onions

  • ¼ cup finely chopped cilantro

  • Sour cream – optional

Cook the chicken breast in a medium cooking pot with water, sliced garlic cloves, chopped onion, salt, bay leaves and oregano. Cook for about 12 minutes on medium-low heat. Remove from heat and let it cool in cooking pot. Once cooled, remove chicken from pot and shred removing skin and bone. Discard Bay leaves and reserve.

Place Charro beans into a microwave safe bowl and reheat. Set aside.


In a blender add tomatoes, chiles chipotles with adobo, chicken bouillon and the cooking liquid. Blend until smooth and pour back into cooking pot. Cook for about 10 minutes on low heat, until all flavors come together. Add shredded chicken and cook for another 3-5 minutes or until sauce has become thicker. Set aside.


To serve, place some beans on each tostada using a spoon or a spatula. Top with Chicken Tinga, lettuce, Queso Fresco and sour cream if desired. Serve hot and enjoy!


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