Test Kitchen Notes
Savory, crunchy, and extremely snackable, these chicken tinga tostadas taste even better when paired with a refreshing beverage (palomas, anyone?).
This recipe will be featured in a virtual cooking and cocktail class in partnership with Tequila Ocho on December 15, led by Rick Martinez— reserve your spot here. —The Editors
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Ingredients
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1/2
medium white onion, chopped
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4
guajillo chiles (33 grams), stemmed and seeded
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1 to 3
chiles chipotles en adobo
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1
(15-ounce) can diced fire-roasted tomatoes
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4
cloves of garlic, peeled
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1 teaspoon
dried oregano, preferably Mexican
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1/2 teaspoon
coriander seeds
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1/2 teaspoon
cumin seeds
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1/2 teaspoon
black peppercorn
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4 1/2 teaspoons
(18 grams) kosher salt
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4 cups
cooked, shredded chicken
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Tostadas, refried beans, crumbled queso fresco, chopped cilantro, chopped white onion, and lime wedges for serving
Directions
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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.
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Add the shredded chicken to the bowl with the guajillo salsa and toss to coat. Season with salt if necessary.
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Spread refried beans over a tostada, top with the chicken tinga, and serve with your desired toppings.
Rick Martinez is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. He is finishing his first cookbook, Under the Papaya Tree, food from the seven regions of Mexico and loved traveling the country so much, he decided to buy a house on the beach. He is a regular contributor to Bon Appétit, New York Times and hosts live, weekly cooking classes for Food Network Kitchens. Earlier this year, he was nominated for a James Beard Award for “How to win the Cookie Swap” in Bon Appétit’s holiday issue.
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