30min chicken tinga
Directions
- 1In a skillet, heat oil over medium heat.
- 2Add 1/4 of an onion, three tomatoes, and three garlic cloves to the skillet.
- 3Fry until slightly toasted, about 5 minutes.
- 4Add the fried tomatoes, onion, and garlic to a blender.
- 5Add chicken bouillon, oregano, salt, chipotle peppers, and half a cup of water to the blender.
- 6Blend until smooth.
- 7Shred the rotisserie chicken and set aside in a bowl.
- 8Heat some oil in a skillet over medium heat.
- 9Add the remaining half onion, sliced, to the skillet.
- 10Fry the onions until translucent.
- 11Add the blended sauce to the translucent onions.
- 12Let the sauce simmer for two minutes.
- 13Add the shredded chicken to the sauce and mix well.
- 14Adjust seasonings to your liking.
- 15Cover the skillet and let it cook over medium-low heat for five minutes.
- 16Fry tortillas or use store-bought tostadas.
- 17Assemble the tostadas by adding chicken, then topping with shredded lettuce, avocado, Cotija cheese, and Mexican sour cream.
Ingredients
- 0.5 can chipotle peppers
- 1 white onion
- 3 tomatoes
- 1 tsp oregano
- 1 tsp ground pepper
- 1 tsp salt
- 1 rotisserie chicken
- 3 garlic cloves
- 1 tbsp chicken bouillon
- 0.5 cup water
- cooking oil
- tostadas or tortillas
- shredded lettuce
- avocado
- cotija cheese
- Mexican sour cream
Equipment
skilletblenderbowl
Tips
- Adjust chipotle peppers to your spice preference.
- Make sure the sauce simmers for two minutes before adding chicken.
- Let the chicken cook covered for five minutes.
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