Crispy Chipotle Chicken Tostadas — Tostadas de Tinga de Pollo
Pueblan crisp fried tortillas spread with refried beans and topped with smoky chipotle-tomato chicken tinga, shredded lettuce, queso fresco, sliced avocado, crema, and chopped cilantro.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Chop 1 white onion thinly and mince 4 garlic cloves. Rough chop 4 medium tomatoes. Shred 60g iceberg lettuce. Slice 120g avocado. Crumble 60g queso fresco. Chop 4 tbsp cilantro. Measure all oils, spices, and liquids.
Simmer
Divide 440g chicken thigh between two saucepans. Add 0.5 tsp salt, 1 bay leaf, and 0.25 onion to each pan with water covering by 2cm. Simmer over medium-low 12 minutes until opaque. Drain, reserve 120ml total poaching liquid, shred finely.
Bloom
Blend chopped tomatoes with 4 chipotles in adobo, 2 tbsp adobo sauce, 1 tsp oregano, and 0.5 tsp salt until smooth. Heat 2 tbsp oil in a large skillet over medium-high 1 minute. Add sliced onion, cook 4 minutes until softened and lightly caramelised.
Build
Add minced garlic, cook 30 seconds. Pour in tomato-chipotle sauce, cook over medium-high 4 minutes stirring until colour deepens to brick red. Add shredded chicken and reserved poaching liquid, reduce to medium-low, simmer 4 minutes until glossy.
Fry
Heat 2 tbsp lard in a skillet over medium 1 minute. Add 200g cooked beans, 0.5 tsp salt, and 60ml bean liquid. Mash 4 minutes until thick and spreadable. While beans mash, heat 1 cup oil in a wide skillet over medium-high 2 minutes until shimmering. Fry each tortilla 60 seconds per side until golden and crisp. Drain on a rack, cool 2 minutes until rigid.
Plate
Spread refritos on each tostada shell. Top with tinga, avocado, queso fresco, crema, lettuce, and cilantro. Serve six tostadas (three per person) with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.