Tostadas de Tinga Recipe

Tostadas de Tinga

Ingredients

Marinated Chicken
• 8 oz chicken breast
• 1/2 oz diced onions
• 4 garlic cloves, chopped
• 16 oz water
• 3 oz chipotle paste
• 3 oz tomato puree
• salt and pepper to taste
Tostadas
• 8 oz cooked chicken (see above)
• 4 small corn tostadas (or corn tortillas, cut with a round cutter to slightly larger then chip size)
• 4 oz refried black beans, warmed
• 2 oz queso fresco or shredded Monterey Jack cheese
• 1 oz guacamole
• 2 oz sour cream

Instructions

1. In a large pot with water, boil chicken.
2. Once cooked, cool down the chicken and shred. Set aside.
3. Saute onions in a saute pan until they are caramelized.
4. Add garlic.
5. Add water, chipotle paste, tomato puree, and chicken.
6. Cook over medium for 30-40 minutes and salt to taste.
7. In a sautee pan with a thin layer or oil, fry corn tortillas until crunchy (step not needed if using small tostadas).
8. Allow to drain on paper towels.
9. To assemble, spread layer of warmed refried black beans on tostada.
10. Add shredded, cooked, marinated chicken.
11. Top with drizzle of guacamole, sour cream, and top with cheese.
12. Serve immediately.