Chicken Tinga Tostada

55m

A simple and approachable dish that is easy to make and enjoy.

Do you prefer to use homemade tostada instead? No problem, Chef Marisol Corona also shows you how to do it on CREME, it’s easy and delicious.

A favorite dish after school in our home. The crunchiness of the tostadas, the spiciness of the chicken, the creaminess of the queso, topped off with fresh lettuce is so satisfying and heartwarming. It will keep you wanting more.

Add 2 whole chicken breast to a large pot
Add enough water to cover the chicken
Trim, peel and chop 1 onion in half. Chop one half again
Peel 2 garlic cloves
Add the ¼ onion and the garlic cloves to the pot. Simmer for 30m until the chicken breasts are cooked
Slice 2 garlic cloves
Slice ½ onion
Chop 6 tomatoes into large pieces
Hache 3 canned chipotle chiles
Remove the skin and the bones from the cooked chicken breasts
Shred the chicken and reserve
Reserve broth from the top of the pot
Add 3 tbsp of vegetable oil to a medium pot over medium heat
Add the sliced onion
Add the sliced garlic and stir. Cook until translucent
Add the chopped tomatoes and stir. Cook until the tomatoes begin to release their juices
Season with salt to taste and add ¼ cup of the chicken broth
Add the shredded chicken and stir
Add ¼ cup of the chicken broth. Stir, add salt to taste and plate it. The chicken tinga is ready
Spread 1 tbsp of sour cream on 1 corn tostada
Cover it with chicken tinga
Finish it with 1 tbsp of queso fresco and finely sliced lettuce. The chicken tinga tostada is ready. Enjoy!