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5 from 1 vote

Spicy Chicken Tostadas (Tinga de Pollo)

An infinitely-satisfying lunch or dinner dish.
Prep Time10 minutes
Cook Time30 minutes
Course: Main Course, Dinner
Cuisine: Mexican
Servings: 8

Ingredients

For the chicken:

  • 1 1/2 to 2 lbs skinless, boneless chicken breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Enough water to cover the chicken

For the sauce:

  • 1 generous tablespoon oil
  • 1 large onion, sliced
  • 1 14.5-ounce can diced tomatoes and their juices
  • 2 cloves of garlic, smashed, or 2 teaspoons garlic paste
  • 1/2 cup chicken stock (from the cooked chicken above)
  • 1 7-ounce can Chipotle peppers in adobo sauce (you will need only 2-3 peppers from the can)
  • 3 tablespoons chopped fresh cilantro (or, substitute 3 teaspoons cilantro paste)

For serving:

  • Crispy corn tortillas (sold as "tostadas")
  • sliced raw onion
  • thinly sliced cabbage
  • Queso fresco (a Mexican cheese)

Instructions

  • Poaching the chicken -- Put the chicken breasts in a heavy sauce pan, and add enough water to cover. Bring to a boil over high heat. Then reduce the heat, add the salt and pepper, and let simmer until the chicken achieves 165°F -- about 20 minutes. Reserve the poaching liquid. Meanwhile, shred the chicken and set it aside.
  • Making the sauce -- Tip the oil into a heavy pot or Dutch oven set over medium heat. Add the onion and then cover the pot, lower the heat, and let the onion sweat until soft but not colored -- about 8 minutes. Stir in the tomatoes, garlic, and 1/2 cup of the reserved chicken poaching liquid. Then stir in 2-3 chipotle peppers (use more or less depending on taste), and 2-3 teaspoons of the adobo sauce. Bring to a boil. Then lower the heat and let the sauce simmer for 10 minutes. Off heat, stir in the cilantro.
  • Transfer the sauce mixture to the jar of an electric blender. Blend at high speed until smooth -- about 30 seconds. Return the sauce to the pot or Dutch oven. Add the shredded chicken, and heat just until the chicken is warm throughout -- 2-3 minutes.
  • Assembling the tostadas: For each serving, spread a crisp tortilla with sour cream. Then spoon on some of the chicken-and-sauce mixture. Top with sliced raw onion, sliced cabbage, and crumbled queso fresco,