50+ Easy Mexican Food Recipes for Cinco de Mayo and Everyday
Cinco de Mayo is a holiday celebrated on May 5th. It is typically celebrated...
Recipe: #12458
April 28, 2014
Categories: Chicken, Onions, Mexican, Cinco de Mayo Game/Sports Day, Potluck, No Eggs, Mexican Chicken, more
"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."
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.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
Vegetarian Tinga Replace the chicken with an equal amount of cooked black beans. Follow the recipe as written, omitting the chicken broth and using vegetable broth instead.
Vegan Tinga Replace the chicken with an equal amount of cooked lentils. Follow the recipe as written, omitting the chicken broth and using vegetable broth instead. Replace the cotija cheese with vegan cheese.
Mexican Rice: Mexican Rice is the perfect accompaniment to Chicken Tinga. The rice absorbs the flavors of the Tinga and adds a nice texture to the dish. It's also a great way to stretch the meal and make it more filling.
Refried Beans: Refried beans are a classic Mexican side dish that pairs perfectly with Chicken Tinga. The creamy beans provide a great contrast to the spicy Tinga, and the combination of flavors is simply delicious. Refried beans are also a great way to add protein and fiber to the meal.
Q: How can I make my own tostadas?
A: To make your own tostadas, 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.
Q: What ingredients do I need to make tostadas?
A: To make tostadas, you will need tortillas, oil, and any desired toppings such as cheese, beans, salsa, guacamole, and/or vegetables.
The dish Chicken Tinga is a traditional Mexican dish, originating from the state of Puebla. It is a popular dish in Mexican cuisine and is often served with tostadas.
The dish was popularized in the United States by celebrity chef Rick Bayless, who featured it on his show Mexico: One Plate at a Time. He also featured the dish in his cookbook, Mexico One Plate at a Time.