Mini Chicken Tinga Tostadas
5m
Prep Time
35m
Cook Time
35
Servings
"Chicken tinga is a traditional dish that is very popular in Hispanic culture. The tinga sauce is made with tomatoes and chipotle peppers. These mini chicken tinga tostadas are the perfect bite-size appetizers for your Cinco de Mayo celebrations!" @foodiemama1 @thefeedfeed
"Chicken tinga is a traditional dish that is very popular in Hispanic culture. The tinga sauce is made with tomatoes and chipotle peppers. These mini chicken tinga tostadas are the perfect bite-size appetizers for your Cinco de Mayo celebrations!" @foodiemama1 @thefeedfeed
Ingredients
COPY INGREDIENTS
5 cups chicken broth or water1 chicken breast, boneless & skinless2 bay leaves1 teaspoon dried oregano1 tablespoon kosher salt1 can Red Gold® Whole Peeled Tomatoes 28 oz, drained1 can Red Gold® Mild Diced Tomatoes + Green Chilies 10 oz1 can chipotle peppers in adobo sauce, 7oz1 tablespoon oil1/2 small yellow onion, thinly slicedmini tostadas chipsqueso fresco, crumbled for toppingfresh cilantro, for toppinglime pickled red onion, for topping
Instructions
- In a pot, bring 5 cups of water to a boil. Add chicken breast, bay leaves, dried oregano and salt to the pot. Allow the chicken to cook for 25 minutes or until the chicken is fork tender.
- In a blender add Red Gold Whole Peeled Tomatoes and Red Gold Mild Diced Tomatoes + Green Chilies, chipotle peppers and 1 1/2 cups of chicken broth or water. Blend and add salt to taste.
- Shred chicken breast and set aside.
- In a pan, add oil and onion. Cook until translucent and then add the shredded chicken breast.
- Add the sauce from the blender to the pan. Mix everything together, cover and allow to simmer on low for 5-10 minutes.
- Serve tinga chicken on tostadas topped with crumbling cheese, cilantro and lime pickled red onion.
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