Tuesday, February 24, 2009

Chicken Tinga Tostadas

Chicken tinga is a traditional Mexican recipe that was taught to me by two friends that I met while living in Virginia. They loved this recipe and made it quite often since moving to the U.S. from an area near Acapulco, Mexico. This is a quick and easy recipe that delivers big authentic Mexican flavors. This recipe is made by first poaching 3-4 bone-in chicken breasts with the skin removed in chicken broth with a mixture of 1 chopped onion, 4 chopped tomatoes, garlic, and oregano.

When the chicken is cooked all the way through it is removed from the broth, shredded and set aside. The broth mixture goes into a blender with a can of chipotle peppers in adobo sauce. The amount of chipotles you put in is up to your own personal taste. The broth mixture gets well blended and then poured into a pan.

The chicken and the chipotle sauce are combined and brought to a simmer on the stove. Once some of the liquid has evaporated and the chicken mixture has thickened it is ready to serve.
I serve chicken tinga on a warm tostada with onion, cilantro, queso fresco, sour cream, avocado, and a lime wedge. It is also equally delicious if you choose to serve it as a filling for tacos or burritos as well.


  1. Great presentation! My mouth is watering. Toss in a Corona and I would forget it is freezing outside.

  2. This looks awesome, Eric! I can't wait to try it!