Tostadas de Tinga

Sep 3

Written By Rob Clark

A few weeks ago my wife was at work having lunch with some friends. One of her friends asked her if she likes Tostadas de Tinga, she answered, she had no idea what this dish was. So, quickly a picture and recipe was found on google and that was sent to me. “Will you make this?”, of course my answer was yes. Just look at this picture, who wouldn’t say yes when this is sent to you.

Some of the best dishes are simple, with a few ingredients. Tostadas de Tinga is an example of this. Tostadas have always been a favorite in our house, but it’s always been with meat, ground beef, brisket or pork. For what ever reason I’d never thought of chicken on tostadas.

How do we make this dish, let’s talk about this:

2 large white onions
3 boneless skinless chicken breasts
1 can of chipotle in adobe sauce
2 roma tomatoes
Shredded Lettuce
Mexican Sour Cream (or reg)
Cojita Cheese
4 cloves of garlic
3 cups of chicken broth
Salt & Pepper to taste
corn tortillas
canola oil

In a large skillet add two table spoons of butter and 1 table spoon of olive oil on med heat.

Slice the onions and place them in the skillet and cook down.

In a sauce pan, add water and bring to a boil, then add chicken breasts, cook for 25 min. Remove, shred and add to the onions.

In a blender, add the tomatoes, chipotle and adobo sauce (to taste), don’t be a sissy, add at least half the can. Blend and add to the chicken and onions. Then add the broth and keep on med heat to reduce and thicken the sauce. About 15 min.

Fry your tortillas, let dry. Then put on a plate and top with the chicken & onions, shredded lettuce and cojita cheese. Then drizzle some sour cream on top and enjoy. This dish will be made more than once in your house.

Rob Clark

Rob enjoys food, wine and whiskey. He is an avid home cook and also collects and explores wine & whiskey. He hosts a podcast he started in 2019 named Food, Wine & Whiskey. He is also the co-host on the youtube channel Into the Glass with Chris and Rob that launched in Dec 2022. They also co-host a podcast with the same name.

Rob loves food, wine & whiskey but enjoys them the most when he shares them with friends. He spends most weekends cooking and hosting friends for an evening of fun conversations and a little food, wine & whiskey.

Tostadas de Tinga

Some of the best dishes are simple, with a few ingredients. Tostadas de Tinga is an example of this. Tostadas have always been a favorite in our house, but it’s always been with meat, ground beef, brisket or pork. For what ever reason I’d never thought of chicken on tostadas.

How do we make this dish, let’s talk about this:

2 large white onions

3 boneless skinless chicken breasts

1 can of chipotle in adobe sauce

2 roma tomatoes

Shredded Lettuce

Mexican Sour Cream (or reg)

Cojita Cheese

4 cloves of garlic

3 cups of chicken broth

Salt & Pepper to taste

corn tortillas

canola oil

In a large skillet add two table spoons of butter and 1 table spoon of olive oil on med heat.

Slice the onions and place them in the skillet and cook down.

In a sauce pan, add water and bring to a boil, then add chicken breasts, cook for 25 min. Remove, shred and add to the onions.

In a blender, add the tomatoes, chipotle and adobo sauce (to taste), don’t be a sissy, add at least half the can. Blend and add to the chicken and onions. Then add the broth and keep on med heat to reduce and thicken the sauce. About 15 min.

Fry your tortillas, let dry. Then put on a plate and top with the chicken & onions, shredded lettuce and cojita cheese. Then drizzle some sour cream on top and enjoy. This dish will be made more than once in your house.

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