Chicken Tinga Tostadas
Crisp tostadas with refried beans, smoky chipotle chicken tinga, lettuce, crema, queso fresco and avocado.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Tinga de pollo comes from Puebla: shredded chicken simmered with soft onion in a tomato sauce made smoky and gently spicy with chipotle peppers in adobo. Spooned onto a crisp tostada over a layer of refried beans and finished with lettuce, crema, queso fresco and avocado, it is crunchy, creamy and smoky in every bite.
The Thermomix® TM7™ does all the work for the tinga. It poaches the chicken and shreds it on reverse, blends the tomatoes with the chipotles, softens the onion and then simmers everything together. While the tinga cooks, fry the tortillas in a skillet on the stove, or bake them, and set out the toppings so everyone can build their own.
Made in the Thermomix® TM7™
Chicken Tinga Tostadas
Makes: 12 tostadas
- Prep20 min
- Cook55 min
- Total1 h 15 min
- Serves6
Ingredients
For the chicken
For the tinga sauce
For the tostadas
To top
Instructions
- Place the chicken, garlic, salt and water in the mixing bowl and cook 22 min/100°C (212°F)/reverse/speed soft, until the chicken reaches 74°C (165°F) in the thickest part.
- Drain the chicken in the simmering basket set over a bowl and save 120 g (1/2 cup) of the broth. Return the chicken to the mixing bowl, shred 4 sec/reverse/speed 4 and transfer it to a bowl.
- Place the tomatoes, garlic, chipotles, adobo, saved broth, oregano, cumin and salt in the mixing bowl and blend 30 sec/speed 5-10, increasing speed gradually. Pour the sauce into a jug and rinse the mixing bowl.
- Place the sliced onion and oil in the mixing bowl and sauté 6 min/120°C (250°F)/reverse/speed 1, until the onion is soft.
- Add the sauce and bay leaf, place the simmering basket on the lid instead of the measuring cup and cook 12 min/100°C (212°F)/reverse/speed 1.
- Add the shredded chicken and cook 5 min/100°C (212°F)/reverse/speed soft, so the chicken soaks up the sauce. Remove the bay leaf and taste for salt.
- Heat 1 cm (1/2 in) of oil in a skillet on the stove to 180°C (360°F) and fry the tortillas one at a time, 40 to 60 seconds per side, until golden and crisp. Drain on paper towels.
- Spread each tostada with warm refried beans, add lettuce and a generous spoonful of tinga, then finish with crema, queso fresco and avocado slices.
Tips
- Short on time? Use store-bought tostadas, or bake the tortillas: brush them lightly with oil and bake on a sheet pan at 200°C (400°F) for 8 to 10 minutes, turning once, until crisp.
- Two chipotles give a medium heat. Use 1 for kids, or 3 or 4 if you love it spicy.
- Tinga keeps 3 days in the fridge and 3 months in the freezer. It is also great in tacos, quesadillas and sopes.
- For a party, set out the tostadas, beans, tinga and toppings as a build-your-own bar. Assemble right before eating so the tostadas stay crunchy.
