Chicken Tinga is a classic delicacy in Mexico. This healthy low carb dish is protein heavy and low fat. It has a great balance of hot and cold, spicy and cooling, cooked and fresh textures and flavors. It eats like a bridge between an entree and a salad. Chicken tinga also makes a great taco filling, with the same ingredients and toppings. can also be done with beef or even fish.
What is Chicken Tinga?
Chicken tinga tostadas are a staple in many homes in Mexico. Think of it as slow braised chicken in a spicy soupy broth. The combination of a crunchy tortilla with soft braised meat is a balance of textures. These are heavy on the onion but not overwhelming and the smokey elements of the chipotle give it a great homey earthy flavor profile. It can certainly be eaten without the tostada and is often featured inside a soft tortilla. It can also be used as a topping for a salad bowl, especially with the same elements! Just add more lettuce, radish, and avocado. Other great add- ons to make a great salad bowl:
- Crumbled cheeses such as queso fresco, stringy oaxaca, cotija, or even cheese cruds
- Add chopped cucumber for a cooling effect
- Pickled onions bring up even more zesty flavors
- Roasted corn
- Chopped fresh tomato
- Pumpkin or sesame seeds
- Tortilla strips in place of the tostadas
- Pickled chiles
Feel free to adjust the spice level on Chicken tinga tostadas by using more or less chipotle. You can always add them straight from the jar if getting really strong spice cravings. You can also save the leftover broth and meat to serve over rice! It makes a great soupy light meal!
With this recipe we show you how to make healthy baked tortillas. However some stores carry them already made. They may not be as healthy, and they will probably taste better because they are actually fried, but the baked ones work great and are easy! Short on time? Just follow the recipe and use warm corn or flour tortillas, although corn is more classic!
Chicken Tinga Tostadas
Ingredients
- 1.25 pounds Chicken breast
- 8 ounces White onion
- 14 ounces Tomato
- 1 each Garlic
- .5 tsp Oregano dried, or 1tsp fresh
- 1 tbsp Chipotle in adobo
- 1.5 ounces White vinegar
- 2 tsp Sea salt
- 1.5 quarts Water
- 8 each Corn tortillas
- 1 tbso Canola oil
Garnishes
- 2 ounces Romaine or iceberg lettuce, shredded
- 2 ounces Radish thinly sliced
- .5 cups Sour Cream or crema fresca
- .5 cups Cilantro leaves, chopped
- 1 each Avocado sliced thinly
Instructions
- Prep ingredients. Shed the lettuce, and slice the radish, and cut the cilantro. If opting to bake your own tortillas, preheat the oven to 350 degrees.
- lay the tortillas flat on a large sheet pan, and cook for about 10 minutes, then flip and cook another 5-10 minutes until golden brown and crispy. Do not overcook, if they become too dark they will turn bitter. Reserve at room temp.
- Slice the onion, and cook with the canola oil over low heat in a sauce pan, slowly. The idea is to cook until very soft, but without color. When they are completly soft add the water and bring to a boil.
- Add the chicken, and let it return to a boil, then reduce the heat to low. Allow to simmer about 15 minutes, then turn heat off and allow to sit for another 10 minutes to finish cooking. Remove the chicken to a bowl to allow time to cool so it is not too hot to shred by hand. When it has cooled to touch, shred into bite sized pieces and reserve.
- Roughly chop the tomato so it doesn't get stuck in blender, and add along with the oregano, salt, vinegar, chipotle, and some of the water to help blend. Puree until smooth, then add to the water and onion in the sauce pan. Return to a boil. Cook the tomato until slightly reduced, then add the chicken. The mixture will still be slightly soupy, but that is ok.
- To assemble, strain about 2 tablespoons of chicken and top the baked tortilla, then add lettuce, cilantro, and sliced avocado, and drizzle with the sour cream. Buen provecho!
