Description
Fiery Smoky Chipotle Chicken Tinga brings Mexican street flavors straight to your kitchen, blending bold spices with tender shredded chicken. Drizzled with fresh crema and nestled in warm tortillas, this dish promises a mouthwatering journey through authentic Mexican cuisine you won’t forget.
Ingredients
Scale
Protein:
- 4 cups (945 ml) cooked chicken breasts (shredded)
Chilies and Aromatics:
- 2 chipotle peppers in adobo sauce
- 2–3 guajillo chilies (stems and seeds removed)
- 1 large onion (sliced)
- 1 clove garlic (peeled)
Vegetables and Seasonings:
- 1 pound (454 g) tomatoes
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- 1/4 teaspoon ground cumin
- 2 tablespoons (30 ml) olive oil
- Salt and pepper (to taste)
For Tostadas:
- Tostada shells (crispy corn tortillas)
- Refried beans (canned or homemade)
- Lettuce (shredded)
- Pickled onions
- Mexican crema (or sour cream)
- Queso fresco (or any cheese you prefer)
Instructions
- Submerge whole tomatoes in a pot of water, bringing to a rolling boil for 10 minutes to soften and prepare for blending.
- Add guajillo peppers to the hot water, remove from heat, and allow ingredients to steep and rehydrate for 10 minutes.
- Carefully peel the boiled tomatoes and transfer to a blender, combining with rehydrated guajillo chilies, smoky chipotle peppers, aromatic herbs, and spices to create a vibrant sauce base.
- Pour chicken stock into the blender, processing until the mixture achieves a smooth, consistent texture.
- Heat olive oil in a large skillet over medium temperature, sautéing onions until they become translucent and slightly softened, approximately 4 minutes.
- Incorporate shredded chicken into the pan, quickly warming and integrating with the caramelized onions.
- Pour the prepared sauce over the chicken, seasoning with salt, and allow the mixture to simmer for 15-20 minutes, stirring intermittently until the sauce thickens and develops rich flavor complexity.
- Construct tostadas by spreading a layer of creamy beans on crisp shells, then generously topping with the flavorful chicken tinga.
- Complete the dish by garnishing with crisp shredded lettuce, creamy avocado slices, tangy pickled onions, drizzled crema, and crumbled queso fresco, serving immediately for optimal taste and texture.
Notes
- Choose ripe, red tomatoes for a deeper, sweeter sauce base that enhances the overall flavor profile.
- Soak guajillo peppers longer for a more intense, robust chili flavor if you prefer a spicier dish.
- Adjust sauce consistency by simmering longer or adding more chicken stock to match your preferred thickness.
- Swap chicken with pulled jackfruit or tofu for a vegetarian version that maintains the smoky, spicy essence of the original recipe.
- Prep Time: 10 minutes
- Cook Time: 30-34 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg