CHICKEN TINGA TOSTADAS RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

EASY TOSTADAS WITH CHICKEN TINGA AND BLACK BEANS RECIPE ...



Easy Tostadas With Chicken Tinga and Black Beans Recipe ... image

Shredded chicken smothered with a smoky, spicy tomato salsa, plus bacony refried beans, a crispy tostada, and a smattering of cilantro and cheese.

Provided by Rick Martinez

Yield Makes 8 (4–6 servings)

Number Of Ingredients 12

1 medium white onion
4 garlic cloves
1 7-oz. can chipotle chiles in adobo
1 15-oz. can fire-roasted tomatoes
2 Tbsp. chili powder
2 skin-on, bone-in chicken breasts (about 1½ lb. total)
Kosher salt
4 oz. smoked bacon
2 15-oz. cans black beans
8 tostadas
4 oz. queso fresco
¾ cup cilantro

Steps:

  • First, prep the spicy tomato sauce: Peel and finely chop 1 medium white onion; set aside ½ cup for serving. Transfer half of remaining chopped onion to a large saucepan (you’ll use the rest of the onion for the beans). Peel and finely chop 4 garlic cloves. Transfer to saucepan. Finely chop 1 chipotle chile and transfer to saucepan. (You can store any remaining chiles individually in the freezer to use for later.)
  • Add 1 15-oz. can fire-roasted tomatoes, 2 Tbsp. chili powder, and 2 Tbsp. adobo sauce (use 1 Tbsp. if you're sensitive to heat) to saucepan, stir to combine, and bring to a boil over medium-high heat. Nestle 2 skin-on, bone-in chicken breasts into mixture, reduce heat to medium-low, and bring liquid to a simmer. Cover saucepan and cook until chicken is cooked through and shreds easily with two forks, 25–35 minutes.
  • Meanwhile, make the beans: Slice 4 oz. smoked bacon into thin strips about ¼" wide and transfer to a large skillet. Add remaining chopped onion and cook over medium heat, stirring occasionally, until fat has rendered, bacon is crispy, and onion is browned and tender, 8–10 minutes.
  • Increase to medium-high and add 2 15-oz. cans black beans and their liquid (that's right—don't drain them!). Bring to a boil and cook, stirring occasionally, until liquid is reduced slightly, about 5 minutes.
  • Using a potato masher (or a wooden spoon, if you're in a pinch), smash beans until almost no whole beans remain and mixture is thick, smooth, and creamy, like the consistency of sour cream. Remove from heat, taste and season with salt if necessary, and let cool slightly; the refried beans will thicken as they sit.
  • When chicken is finished cooking, use tongs to transfer to a plate and let cool slightly. While chicken cools, increase heat to medium-high and simmer sauce, uncovered and stirring occasionally, until it looks like a thick and chunky salsa, about 5 minutes. Let cool slightly in pan.
  • Remove skin from chicken breasts and separate meat from bones; discard skin and bones. Shred meat into small pieces and transfer to a medium bowl. Pour warm salsa over chicken, season with 1½ tsp. salt, and toss to coat.
  • Assemble your tostadas: Use your hands to crumble 4 oz. queso fresco into small pieces (about the size of dried lentils).
  • Spread about ? cup refried beans over 1 tostada. Top with about ½ cup chicken tinga.
  • Repeat with as many tostadas as you think you’ll eat (the separate components will keep well in the fridge). Top with queso fresco, cilantro, and reserved chopped onion.

TINGA TOSTADAS | MEXICAN PLEASE



Tinga Tostadas | Mexican Please image

Tostadas de Tinga are such a rewarding meal for the family -- be sure to add some tomatillos to your Tinga as it makes a huge difference! 

Provided by Mexican Please

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 19

8-10 tostadas
refried beans (optional)
Queso Fresco, or Cotija cheese (optional)
Mexican Crema (optional)
freshly chopped cilantro (optional)
lime wedges
1/4 cup salt (for the brining step)
2 chicken breasts
2 plum tomatoes
4-5 tomatillos
1/2 onion
4 garlic cloves
3 chipotles in adobo
1-2 tablespoons adobo sauce (optional)
1 teaspoon Mexican oregano
dash of cumin (optional)
1/2 teaspoon salt (plus more to taste)
freshly cracked black pepper
olive oil

Steps:

  • Keep in mind that you can cook the chicken any way you want or even use rotisserie chicken.   For this batch I brined and baked two boneless chicken breasts.  To brine the chicken, add 1/4 cup salt to a quart of water in a mixing bowl.  Dissolve the salt and add the chicken breasts, letting them brine in the fridge for 30 minutes or so.  If the chicken breasts aren't fully submerged then add a bit more water.  Once brined, pat dry the chicken breasts and add them to a baking sheet.
  • Rinse and de-stem the tomatoes and tomatillos.  Add them to the same baking sheet and bake everything at 400F for about 20 minutes or until the chicken is no longer pink inside (160F). 
  • Once the chicken has cooled a bit you can shred it with two forks and set aside until you need it. 
  • Meanwhile, roughly chop a half onion and saute in some oil over medium heat.  Add four whole peeled garlic cloves and saute until the onion is starting to brown.  
  • Add the onion-garlic mixture to a blender along with 3 chipotles in adobo and the roasted tomatoes and tomatillos.  I usually scrape out the seeds of the chipotles.   Combine well and take a taste, adding more chipotles if you want more heat. 
  • Add the Tinga mixture back to the same pan you used to cook the onion.  Add 1 teaspoon Mexican oregano, a pinch of cumin (optional), 1/2 teaspoon of salt, freshly cracked black pepper, and 1-2 tablespoons of adobo sauce (optional).   Bring to a simmer and take a final taste for seasoning. 
  • Add the shredded chicken to the Tinga sauce and let simmer until everything is at a uniform temp. 
  • Warm up the tostadas -- I usually put them in the oven for 2-3 minutes.  
  • Add a thin layer of refried beans to each tostada along with a layer of Chicken Tinga.  Optional garnishes include Queso Fresco cheese (or Cotija), Mexican Crema, freshly chopped cilantro, and a final squeeze of lime.  Serve immediately. 
  • Store leftover Tinga in an airtight container in the fridge where it will keep for a few days. 

Nutrition Facts : Calories 406 kcal, CarbohydrateContent 35 g, ProteinContent 29 g, FatContent 11 g, SaturatedFatContent 3 g, CholesterolContent 72 mg, SodiumContent 1129 mg, FiberContent 7 g, SugarContent 5 g, ServingSize 1 serving

More about "chicken tinga tostadas recipes"

TINGA TOSTADAS | MEXICAN PLEASE
Tostadas de Tinga are such a rewarding meal for the family -- be sure to add some tomatillos to your Tinga as it makes a huge difference! 
From mexicanplease.com
Reviews 4.8
Total Time 50 minutes
Calories 406 kcal per serving
  • Store leftover Tinga in an airtight container in the fridge where it will keep for a few days. 
See details


CHICKEN TINGA RECIPE - MEXICAN FOOD JOURNAL
Chicken Tinga [teen - GA], a shredded chicken taco or tostada filling prepared with sliced onions and a tomato chipotle sauce is a full-flavored crowd pleaser. It has a smoky flavor with just enough heat from the chipotle.
From mexicanfoodjournal.com
Reviews 3.8
Total Time 70 minutes
Category Main Dish
Cuisine Mexican
Calories 109 kcal per serving
  • Serve as a taco or tostada filling.
See details


SLOW-COOKER CHICKEN TINGA TACOS RECIPE - NYT COOKING
Tinga is a Pueblan dish of braised chicken or pork in a chipotle, tomato and onion sauce, traditionally served on crisp tostadas and finished with toppings like crema, avocado and shredded lettuce. Some versions braise the meat directly in the sauce, while others call for chicken or pork that’s already been cooked to be warmed in the sauce. (Some variations include chorizo, too.) The dish is widely popular because it’s affordable and versatile, and tastes complex even though it is easy to make. For this slow-cooker adaptation, the bulk of the cook time is hands-off braising. Fresh corn is not traditional in tinga, but it’s delicious, adding pops of sweetness and a flavor that echoes the corn tortillas or tostadas. Add one chipotle for a mild spice level or three for a more intense result.
From cooking.nytimes.com
Reviews 4
Total Time 6 hours 20 minutes
  • Remove and discard the bay leaf. Using two forks, coarsely shred the chicken. Taste the tinga and add more salt or lime juice if necessary. Serve the tinga on tortillas or tostadas, topped with the remaining sliced onion, the crema and the avocado.
See details


CHILE-BRAISED CHICKEN TOSTADAS RECIPE | BON APPÉTIT
Dried chiles add tons of complex flavor to this saucy, shreddable chicken with little extra work—our kind of cooking.
From bonappetit.com
Reviews 4.2
  • Spoon chile chicken on tostadas and top with lettuce, red onion, cilantro, and queso fresco. Serve with lime wedges. Do ahead: Chile chicken can be made 4 days ahead. Let cool; cover and chill.
See details


RECIPE - CHICKEN TINGA TOSTADAS
Shred cooled chicken by pulling it apart with 2 forks. 4. Heat oil in large pot over medium heat then add the blender chipotle sauce and shredded chicken. Bring to a boil then reduce to simmer, covered, for 10 minutes. Add salt and pepper to taste. 5. To assemble tostadas, place 2 tostada shells on each dinner plate and spoon on chicken tinga …
From lcbo.com
See details


EASY CHICKEN TINGA TOSTADAS RECIPE - EVOLVING TABLE
Apr 27, 2021 · Tostadas: Spread ¼ cup of refried beans onto each baked tostada and layer with ½ cup of shredded chicken in Tinga sauce, ¼ cup of shredded lettuce, 2-3 avocado slices, 2 tablespoons of diced tomatoes, and a tablespoon of Cotija cheese. Repeat with the remaining tostadas …
From evolvingtable.com
See details


CHICKEN TINGA TOSTADAS - LOVE & GOOD STUFF
Jun 18, 2019 · Instructions Heat a …
From loveandgoodstuff.com
See details


RECIPE - CHICKEN TINGA TOSTADAS
Shred cooled chicken by pulling it apart with 2 forks. 4. Heat oil in large pot over medium heat then add the blender chipotle sauce and shredded chicken. Bring to a boil then reduce to simmer, covered, for 10 minutes. Add salt and pepper to taste. 5. To assemble tostadas, place 2 tostada shells on each dinner plate and spoon on chicken tinga ...
From lcbo.com
See details


CHICKEN TINGA TOSTADAS - PATI JINICH
Place the tostadas on a large platter. Layer a couple of tablespoons of refried beans on the tostada. Spread a couple tablespoons of chicken tinga on top and garnish with about 1 or 2 tablespoons lettuce, 1 or 2 slices of ripe avocado, 1 or 2 tablespoons of crumbled queso fresco and Mexican cream.
From patijinich.com
See details


RECIPE: MEXICO CITY CHICKEN TINGA TOSTADAS WITH AVOCADO ...
Peel and roughly chop the garlic. Peel and medium dice the onion. Drain and rinse the beans. Cut off and discard the root end of the lettuce; thinly slice the leaves. Place in a large bowl. Quarter the lime. Pit, peel, and medium dice the avocado; place in a bowl. Season with salt and pepper; top with the juice of 1 lime wedge .
From blueapron.com
See details


RECIPE: MEXICO CITY CHICKEN TINGA TOSTADAS WITH AVOCADO ...
Mexico City Chicken Tinga Tostadas. . 1 Prepare the ingredients & mash the avocado: Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
From blueapron.com
See details


TINGA TOSTADAS - MY LATINA TABLE
Feb 22, 2019 · Add the shredded chicken, and cook for a few minutes. Blend the garlic, tomatoes, chicken bouillon, and chipotle in a blender and add to the meat mixture. Cook for 20 additional minutes or until the liquid has evaporated almost completely. Put the chicken mixture on a fried or baked tostada and top with lettuce, cream, and cheese.
From mylatinatable.com
See details


CHICKEN TINGA TOSTADAS | A WICKED WHISK
Jul 14, 2018 · Chicken Tinga Tostadas are the perfect easy dinner idea to serve up any night of the week. Made with rotisserie chicken, chipotle peppers and a few staple pantry items, these Chicken Tinga Tostadas are ready in under 30 minutes and are the ultimate healthy comfort food.
From awickedwhisk.com
See details


CHICKEN TINGA | MCCORMICK
2/3 cup water. 2 1/2 cups shredded cooked chicken. 16 tostada shells. INSTRUCTIONS. 1 Cook onions in hot oil in large skillet on medium heat until tender. 2 Stir in Seasoning Mix, tomato sauce and water. Bring to boil. Stir in chicken. Reduce heat to low; simmer, uncovered, 10 minutes, stirring occasionally.
From mccormick.com
See details


CHICKEN TINGA TOSTADAS - WHAT'S GABY COOKING
Dec 28, 2015 · Transfer chicken to a plate, leaving fat in pan, and set aside. Add onions and garlic to the same Dutch oven and cook, stirring occasionally, until onions have browned around the edges, about 5 minutes. Add tomatillo and cook until browned around the edges, about 4 minutes. Add oregano and cumin and cook until fragrant, about 30 seconds.
From whatsgabycooking.com
See details


CHICKEN TINGA TOSTADAS - OUR BALANCED BOWL
Jul 08, 2021 · These Chicken Tinga Tostadas are packed full of bright flavors! Juicy, chipotle chicken all loaded onto a crispy tostada and topped with avocado, fresh lime and cilantro! The perfect easy, weeknight meal! This recipe was originally published in August 2018 – I’ve since updated the photos! Y’all, you know I love any type of Mexican food.
From ourbalancedbowl.com
See details


CHICKEN TINGA TOSTADAS - DASH OF COLOR AND SPICE
Mar 03, 2021 · This Chicken Tinga Tostadas recipe is so easy and simple, perfect for any weeknight meal. To make things easier you can make the chicken tinga ahead of time as part of your meal prep. A crispy tostada shell topped with refried bens, chicken tinga, veggies, cheese, sour cream, and salsa.
From dashofcolorandspice.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »