Chicken tinga tostadas
Rotisserie chicken simmered in a smoky chipotle, tomato and onion sauce, piled onto crisp tostadas with crema and crumbled queso fresco.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 3
- Per serve
- 610 kcal
Ingredients
Method
Heat the oil in a large skillet over medium-high heat. Add the onion with a pinch of salt and cook, stirring, until soft and starting to brown at the edges. Shred the chicken while it cooks.
Add the garlic, oregano and cumin and stir for 30 seconds until fragrant.
Pour in the tomatoes with their juice, the chipotles and adobo sauce. Simmer briskly, mashing the tomatoes with the back of a spoon, until thickened and saucy. Chop the cilantro and cut the lime while it bubbles.
Stir in the chicken and simmer, stirring, until it soaks up the sauce and is piping hot all the way through. Taste and add salt, or more adobo for more heat.
Pile the tinga onto the tostadas, then top with a drizzle of crema, crumbled queso fresco and cilantro. Serve with lime wedges, and eat straight away while the tostadas are crisp.
Tips
- Two chipotles is medium-hot. Use one for a milder tinga that kids are more likely to eat.
- Leftover tinga keeps 4 days in the fridge and is great in quesadillas or over rice.
- For gluten-free, check the rotisserie chicken seasoning, the chipotles and the tostadas; some contain wheat.
