Chicken Tinga Tostadas

November 24, 2021
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  • Serves 2 to 4
  • 1/2 medium white onion, chopped
  • 4 guajillo chiles (33 grams), stemmed and seeded
  • 1 to 3 chiles chipotles en adobo
  • 1 (15-ounce) can diced fire-roasted tomatoes
  • 4 cloves of garlic, peeled
  • 1 teaspoon dried oregano, preferably Mexican
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon black peppercorn
  • 4 1/2 teaspoons (18 grams) kosher salt
  • 4 cups shredded chicken
  • Tostadas, refried beans, crumbled queso fresco, chopped cilantro, chopped white onion, and lime wedges for serving
In This Recipe
  1. Bring onion, guajillo, chipotles, tomatoes, garlic, oregano, coriander, cumin, peppercorn, salt, and 1/4 cup water to a boil in a large saucepan over medium-high. Reduce to a simmer, cover, and cook until the chiles and onions are very tender, about 20 minutes. Remove from heat and let cool slightly. Transfer to a blender and purée until smooth. Set the guajillo salsa aside in a medium bowl.
  2. Add the shredded chicken to the bowl with the guajillo salsa and toss to coat. Season with salt if necessary.
  3. Spread refried beans over a tostada, top with the chicken tinga, and serve with your desired toppings.

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