Tostadas de Tinga

Name: Tostadas de Tinga
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 600g chicken thighs, poached and shredded; 8 corn tostadas or crispy fried tortillas; 3 chipotle chillis in adobo, minced; 400g crushed tomatoes; 1 white onion, thinly sliced; 3 cloves garlic, minced; 400g refried beans; 200g sour cream; 1 avocado, sliced; 100g queso fresco, crumbled; fresh coriander to serve; 2 tbsp vegetable oil

Crispy corn tostadas topped with chipotle chicken, refried beans and fresh toppings. Simmering the shredded chicken in the chipotle sauce until it clings rather than pools concentrates the smoky flavour into every strand.

Total time

40 min

Prep

20 min

Cook

20 min

Difficulty

easy

Cuisine

Mexican

gluten-free

Ingredients

600gchicken thighs, poached and shredded

8corn tostadas or crispy fried tortillas

3chipotle chillis in adobo, minced

400gcrushed tomatoes

1white onion, thinly sliced

3 clovesgarlic, minced

400grefried beans

200gsour cream

1avocado, sliced

100gqueso fresco, crumbled

fresh corianderto serve

2 tbspvegetable oil

Instructions

Fry onion in oil until soft, add garlic and chipotles.

Add tomatoes and simmer 10 minutes until thick.

Add shredded chicken and toss to coat in sauce.

Simmer 5 minutes until sauce clings to chicken.

Spread warm refried beans on each tostada.

Top with tinga chicken.

Finish with sour cream, avocado, queso fresco and coriander.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

664

Protein

59.8g

Fat

34.2g

Carbs

29.3g

Fiber

9.8g

Sodium

826mg

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