Chicken tinga is a classic Mexican preparation in which chicken is braised in a flavorful tomato-chipotle sauce until very tender and then shredded. We like to add crunch by serving it atop crispy tostada shells and offering traditional garnishes like avocado, Cotija cheese, cilantro and sliced radishes alongside.

Prep time: 10 min

Cook time: 85 min

Total time: 95 min

Chicken Tinga Tostadas
Copyright Recipe © 2015 Woodland Foods

Ingredients

Makes 6 to 8 servings

  • 6 Tablespoons Vegetable Oil, divided

  • 2 1/2 Pounds Boneless, Skinless Chicken Thighs

  • 1/2 Teaspoon Kosher Sea Salt Flakes

  • 1/4 Teaspoon Ground Black Peppercorns Dustless

  • 1 Large Onion, thinly sliced

  • 3 Cloves Garlic, minced

  • 1 Large (28 Oz.) Can Diced Tomatoes

  • 2 Tablespoons Chipotle Morita Chile Powder

  • 1 Cup Chicken Broth

  • 18 Tostada Shells

  • 2 Ounces Cotija Cheese, crumbled

  • 6 Radishes, thinly sliced

  • 1 Avocado, peeled, pitted and diced

  • Fresh Cilantro, chopped

  • Lime Wedges

Directions

  1. Heat 3 tablespoons oil in large skillet over medium-high heat. Season chicken on both sides with salt and black pepper, and add to skillet. Cook until browned on both sides, about 6 minutes per side. Transfer chicken to a 9-inch by-13-inch baking dish and pour off fat from skillet.

  2. Add remaining oil to skillet. Add onion, and cook, stirring occasionally, until lightly browned. Add garlic, and cook 2 minutes, stirring often. Add tomatoes with their juices, Chipotle Morita Chile Powder and chicken broth. Bring to a boil, reduce heat and simmer, stirring occasionally, for 20 minutes. Remove from heat and let cool for 15 minutes.

  3. Preheat oven to 350°F.

  4. Transfer mixture in skillet to blender or food processor. Purée until smooth. Season to taste with salt and black pepper.

  5. Pour sauce over chicken in baking dish. Bake uncovered for 45 minutes, until meat is very tender. Remove from oven and shred chicken using forks. Return shredded chicken to sauce.

  6. Serve about 1/4 cup of chicken on each tostada shell. Garnish with cheese, radishes, avocado and cilantro, and serve with lime wedges on the side.