Tinga de pollo tostadas
Tinga de pollo tostadas, from above
Non vegPuebla

Tinga de pollo tostadas

Shredded chicken in smoky chipotle tomato sauce, piled on crisp tostadas.

40 minTime
42 gProtein each
mediumSpice
Smoky Puebla chicken1 chapter · 1 min read

Make it your way

Grandma's wayPuebla tinga on tostadas.
The original
597kcalsame
42 gproteinsame
15 gfibresame
40minutessame

Tinga de pollo.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, boneless500 g, poached and shredded
Tomato4
Chipotle in adobo2 to 3 chipotles with sauce
Onion2, thinly sliced
Garlic3 cloves
Dried oregano½ tsp
Cooking oil (vegetable oil)1½ tbsp
Saltto taste
Corn tortilla12 tortillas, baked or fried flat for tostadas
Rajma, dry (dried red kidney beans)refried beans
Lettuceshredded
Sour creamcrema
Queso frescocrumbled
Avocado1, sliced

Method

5 steps
  1. 1Bake the tortillas flat at 200°C until crisp, or fry them.
  2. 2Blend tomato, chipotle and garlic.
  3. 3Fry sliced onion in oil until soft and lightly golden, add sauce, oregano and salt and simmer 8 minutes.
  4. 4Add shredded chicken and simmer until the sauce clings.
  5. 5Spread beans on tostadas, top with tinga, lettuce, crema, cheese and avocado.
Serve it like this

Serve two tostadas per plate, tinga heaped high with toppings, and eat them leaning over the plate.

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Make it a meal

What goes with Tinga de pollo tostadas: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mexican rice35 min
Bread or rice Bolillos150 min
On the side Frijoles refritos45 min
On the side Salsa verde15 min
To drink Agua de jamaica20 min
Something sweet Jericalla60 min
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