Tinga Tostadas

5 mins
Serves 2
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Directions

  1. 1Season chicken thighs with salt and cook in a pan until golden brown.
  2. 2Season chicken thighs with salt and cook in a pan until golden brown.
  3. 3Season chicken thighs with salt and cook in a pan until golden brown.
  4. 4Add onion and garlic to the pan and cook until golden brown.
  5. 5Add onion and garlic to the pan and cook until golden brown.
  6. 6Add onion and garlic to the pan and cook until golden brown.
  7. 7Add water to the pan, then add chicken bouillon, peppercorns, and bay leaf.
  8. 8Add water to the pan, then add chicken bouillon, peppercorns, and bay leaf.
  9. 9Add water to the pan, then add chicken bouillon, peppercorns, and bay leaf.
  10. 10Simmer until chicken is cooked through.
  11. 11Simmer until chicken is cooked through.
  12. 12Simmer until chicken is cooked through.
  13. 13In a separate pan, cook tomatoes and guajillo chiles.
  14. 14In a separate pan, cook tomatoes and guajillo chiles.
  15. 15In a separate pan, cook tomatoes and guajillo chiles.
  16. 16Shred the cooked chicken and set aside.
  17. 17Shred the cooked chicken and set aside.
  18. 18Shred the cooked chicken and set aside.
  19. 19Blend tomatoes, chiles, cumin, oregano, and chipotle peppers into a smooth sauce.
  20. 20Blend tomatoes, chiles, cumin, oregano, and chipotle peppers into a smooth sauce.
  21. 21Blend tomatoes, chiles, cumin, oregano, and chipotle peppers into a smooth sauce.
  22. 22Sauté sliced onion until softened.
  23. 23Sauté sliced onion until softened.
  24. 24Sauté sliced onion until softened.
  25. 25Combine shredded chicken and sautéed onions in a pan.
  26. 26Combine shredded chicken and sautéed onions in a pan.
  27. 27Combine shredded chicken and sautéed onions in a pan.
  28. 28Pour sauce over the chicken and onions, simmer until heated through.
  29. 29Pour sauce over the chicken and onions, simmer until heated through.
  30. 30Pour sauce over the chicken and onions, simmer until heated through.
  31. 31Serve chicken tinga over refried beans and corn tortillas.
  32. 32Serve chicken tinga over refried beans and corn tortillas.
  33. 33Serve chicken tinga over refried beans and corn tortillas.
  34. 34Top with sour cream, avocado, cilantro, and queso fresco.
  35. 35Top with sour cream, avocado, cilantro, and queso fresco.
  36. 36Top with sour cream, avocado, cilantro, and queso fresco.

Ingredients

  • 6 chicken thighs
  • 6 chicken thighs
  • 6 chicken thighs
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 onion
  • 1 onion
  • 1 onion
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 1 cup Knorr chicken bouillon
  • 1 cup Knorr chicken bouillon
  • 1 cup Knorr chicken bouillon
  • 1 tablespoon peppercorns
  • 1 tablespoon peppercorns
  • 1 tablespoon peppercorns
  • 4 tomatoes
  • 4 tomatoes
  • 4 tomatoes
  • 2 guajillo chiles
  • 2 guajillo chiles
  • 2 guajillo chiles
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon oregano
  • 1 teaspoon oregano
  • 1 can El Mexicano chipotle peppers
  • 1 can El Mexicano chipotle peppers
  • 1 can El Mexicano chipotle peppers
  • 1 onion
  • 1 onion
  • 1 onion
  • 2 scoops refried beans
  • 2 scoops refried beans
  • 2 scoops refried beans
  • 1 tablespoon sour cream
  • 1 tablespoon sour cream
  • 1 tablespoon sour cream
  • 1 avocado
  • 1 avocado
  • 1 avocado
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful queso fresco
  • 1 handful queso fresco
  • 1 handful queso fresco
  • 2 corn tortillas
  • 2 corn tortillas
  • 2 corn tortillas

Equipment

blenderlarge potfrying pan