CHICKEN TINGA TOSTADAS

Having lived in San Diego for the last 6 years, I definitely take for granted how easy it is to get access to authentic Mexican food. It isn’t until I travel other places, or have friends and family from the East Coast visit that I realize how lucky we have it here. One of my favorite things to order at a Mexican restaurant is Chicken Tinga, because it packs a major flavor punch with limited ingredients. There’s a family owned Mexican food stand at one of the farmers markets here in San Diego that serves it ON FRIES. It’s everything you would hope it to be and more. This recipe healthified that and turns it into a delicious tostada that adds a fun spin to your next weeknight dinner. Seriously, you are 5 simple ingredients away from delicious, fork tender Chicken Tinga in less than 30 minutes, you gotta make this ASAP!

Makes about 8 tostadas:

Ingredients:

For the Chicken Tinga:

• 1 rotisserie chicken

• 1 can crushed tomatoes

• 1 medium onion

• 2 cloves garlic, minced

• 3 chipotle peppers in adobo + 2 tbsps of sauce (put less if you are sensitive to spice, you can always add more later)

• 2 cups chicken stock

• 1 tbsp olive oil

• Salt and pepper to taste

For the Chicken Tinga Tostada:

• 8 Siete Foods Almond Flour tortillas (you can also use regular flour tortillas)

• 1 can of pinto or black beans*

• Avocado oil or any other neutral oil

• Avocado for topping (optional)

• Cotija cheese for topping (optional)

• Cilantro for garnish

*To get the refried texture, cook your pinto beans in a skillet and mash the beans with a fork or potato masher. Season with salt and pepper and simmer until thick, adding water if they get too thick.

Directions:

For the Chicken Tinga:

• Start by slicing your onion thinly. Add to a wide bottom skillet with some olive oil and season with salt and pepper. Saute until soft and translucent. The trick is to keep the heat on high until your onions start to get a little color and charring, and then reduce down to a simmer until they are a brown, jammy caramelized color.

• Add in garlic and saute for 1 more minute.

• Add in your adobo chipotle peppers, adobo sauce, and crushed tomatoes and season with a bit more salt and pepper.

• Add in the chicken stock and bring up to a boil. Once boiling, stir and reduce to a simmer for 15-20 minutes.

• Meanwhile, remove chicken from the carcass and shred. Add to the onions and sauce and stir.

• Simmer 5 more minutes until chicken is warmed through.

For the Chicken Tinga Tostadas:

• Get a skillet nice and hot and add in your oil. Place one tortilla at a time into your skillet and cook until it starts bubbling on one side (1-2 minutes).

• Flip and cook another 1-2 minutes on the other side or until just toasted but crispy.

• Start assembling your tostada.

• Spread about 2 spoonfuls refried beans onto the tortilla.

• Top with the chicken tinga, and add whatever toppings you like. My personal preference is cilantro, cotija, and some avocado or crema for creaminess and enjoy!