Photograph of the finished Tostada de tinga

Mexico · Bánh ngô giòn gà xé sốt chipotle Tostada de tinga

Tostada de tinga

45 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tortilla Tortilla 12
  • Photograph of Chicken breast Chicken breast 14.1 oz
  • Photograph of Chipotle in adobo Chipotle in adobo 8
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 1.6
  • Photograph of Sour cream Sour cream 3.5 oz
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 2.8 oz
  • Photograph of Lettuce Lettuce 2.8 oz
  • Photograph of Oil Oil ¾ cup
  • Photograph of Avocado Avocado 1.2

Method

  1. 1 Boil the chicken for 18 minutes with the onion, then shred it, reserving 150 ml of the broth.
  2. 2 Sauté thinly sliced onions for 6 minutes until translucent, then add crushed tomatoes, chopped chipotle peppers, and adobo brine.
  3. 3 Cook the sauce for 12 minutes until it thickens, then add the shredded chicken and simmer for 8 minutes to allow the flavors to infuse. The tinga must be dry to prevent the bread from becoming soggy.
  4. 4 Fry flat tortillas in oil for 90 seconds on each side until crispy, then drain on paper towels.
  5. 5 Spread sour cream on the bread, layer with lettuce, chicken tinga, fresh cheese, and avocado, then eat immediately.

With an appliance

  • Air fryer 43 min

    Replace step 4: spray both sides of the tortilla with oil and flatten in a basket, air fry at 190 degrees for 7 minutes, flip at the 4th minute; let cool on a rack before adding the filling in step 5.

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