Print

23
Save

4
Pinterest

6
Email

2
Facebook

2

Chicken Tinga

Prep 30 min
Total 1 hr 20 min
Servings 10

The authentic flavors in this savory chicken dish make it great for flautas, gorditas and tacos, too. Getting a head start with Old El Paso tostada shells makes the recipe even easier to pull together. MORE+ LESS-

By Yvette Marquez

September 12, 2013

Ingredients

Chicken Mixture

cups water

teaspoons salt

lb boneless skinless chicken breasts

medium yellow onion, quartered

whole clove garlic

large vine-ripened tomato, quartered

can (7 oz) chipotle chiles in adobo sauce

teaspoons salt

1/4

cup canola oil

large yellow onion, chopped

large vine-ripened tomatoes, chopped

clove garlic, chopped

Salt to taste

Shells

package (4.5 oz) Old El Paso™ tostada shells (12 shells)

Toppings, if desired

head iceberg lettuce, finely shredded

ripe avocados, pitted, peeled, and sliced

cups crumbled queso fresco or cotija (white Mexican) cheese

cups crema (Mexican-style cream) or sour cream

cups Old El Paso™ Thick ‘n Chunky salsa

radishes, sliced

Steps

Hide Images

1

In 4- to 6-quart stockpot, place water, 2 teaspoons salt, chicken, quartered onion and whole garlic clove. Cover; simmer over medium- to medium-high heat about 30 minutes.
2

Remove chicken, onion and garlic from broth; set aside to cool. When chicken is cool, shred. Reserve chicken and broth.
3

In blender, place boiled onion and garlic clove, quartered tomato, chipotle chiles including adobo sauce, 2 teaspoons salt and enough chicken broth to fill blender halfway. Cover; puree until smooth. Set aside.
4

In deep 12-inch skillet, heat oil over medium heat. When hot but not smoking, stir in chopped onion; cook about 2 minutes or until soft and translucent. Add chopped tomatoes and chopped garlic; cook 2 minutes longer.
5

Add shredded chicken, chipotle sauce from blender and more chicken broth if too dry. Heat to boiling. Reduce heat; simmer 20 minutes. Add salt to taste.
6

To serve, heat tostadas as directed on package. Place 1 tostada on each serving plate. Spoon on some of chicken mixture over each tostada. Top each with lettuce, 1 or 2 slices ripe avocado, crumbled queso fresco, crema, salsa and/or radishes.