April 28, 2014
"This is a favorite since I was a child, but I never had my Mom write down the recipe. Thanks to Muy Bueno, this is a rediscovery! I really like store bought tostadas (not the Ortega brand, the REAL ones in the tall cylindrical plastic bag!), but you can make your own if you want. To make, heat one-quarter inch of oil in a heavy skillet. Drop tortillas carefully into hot oil, one at a time, for 20 to 40 seconds on each side or until crisp and golden. Drain well on paper towels."
- FOR TINGA
- TOPPINGS (optional)
- Serving Size: 1 (519.9 g)
- Calories 458.4
- Total Fat - 27.8 g
- Saturated Fat - 9.8 g
- Cholesterol - 110 mg
- Sodium - 1442.3 mg
- Total Carbohydrate - 15.1 g
- Dietary Fiber - 5.6 g
- Sugars - 5.5 g
- Protein - 38 g
- Calcium - 264.3 mg
- Iron - 1.8 mg
- Vitamin C - 19.6 mg
- Thiamin - 0.2 mg
In a large stockpot, over medium to high heat, add water, chicken, 2 teaspoons salt, 1 clove garlic, and quartered onion. Cover and simmer for about 30 minutes.
Remove the chicken and allow it to cool. After the chicken cools off, shred it and set aside.
In a blender, add the boiled onion and garlic clove, quartered tomato, 2 teaspoons salt, and enough chicken broth to fill the blender half way. Add two of the chipotle peppers and about a 2 teaspoons of the adobo sauce. Puree until smooth. Taste, and if you like more heat, add more chipotles to taste. They are very spicy!
Heat the oil in a dutch oven over medium heat. Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent, about 2 minutes.
Add chopped tomatoes and chopped garlic and cook for an additional 2 minutes.
Add the cooked shredded chicken, the chipotle sauce from the blender and more chicken broth if it is too dry. Bring to a boil, reduce heat and simmer for 10 minutes.
Add salt to taste. If still not spicy enough, put more chipotles in a small blender with a bit of the chicken broth, blend till smooth, and add to the mix.
Place a tostada (fried tortilla) on a serving plate. Spoon on some Chicken Tinga, lettuce (optional), 1 or 2 slices of ripe avocado, crumbled queso fresco, and top with crema Mexicana or sour cream and some radish slices.
Note: some people add salsa as a topping, but I find this spicy enough!
Tips & Variations
No special items needed.