Mini Chicken Tinga Tostadas
5
- ★★
- ★★
- ★★
- ★★
- ★★
Prep time 5mins
Cook time 35mins
Serves or Makes: 30-40
Recipe Card
ingredients
- 1 boneless, skinless chicken breast
- 5 cups chicken broth or water
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 tablespoon kosher salt
- 1 (28 ounce) can Red Gold Whole Peeled Tomatoes, drained
- 1 can Red Gold Tomato Love Mild Diced Tomatoes + Green Chilies
- 1 (7 ounce) can chipotle peppers in adobo sauce
- 1/2 small yellow onion, thinly sliced
- 1 tablespoon oil
- Mini tostadas chips
- Crumbled queso fresco, for topping
- Fresh cilantro, for garnish
- Lime pickled red onion, for garnish
Method
Step 1
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.
Step 2
In a blender add Red Gold Tomato Whole Peeled Tomatoes and Red Gold Tomato Love Mild Diced Tomatoes + Green Chilies, chipotle peppers and 1 ½ cups of chicken broth or water. Blend and add salt to taste.
Step 3
Shred chicken breast and set aside.
Step 4
In a pan, add oil and onion. Cook until translucent and then add the shredded chicken breast.
Step 5
Add the sauce from the blender to the pan. Mix everything together, cover and allow to simmer on low for 5-10 minutes.
Step 6
Serve tinga chicken on tostadas topped with crumbling cheese, cilantro and lime pickled red onion.