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Tostadas are a staple of basic Mexican Food. Not only are they delicious, but like many other recipes, they are not complicated to make either. Like my mom says, the secret is in the seasoning, and I agree with her 100%, because even the most simple meal can be exquisite when it is made with love.
One of the common themes of Mexican Food is using fresh ingredients, and this recipe is no exception. Regardless of what type of tostada you make – Steak, Chicken, or Ground Beef – they always will have similar ingredients – the difference is in how you prepare the meat. It’s important to have a good salsa to accompany it – because a good salsa can enhance any Mexican food.
Now, let me correct you if you are thinking that “la tinga” is one of those “strange” meats that some people eat in Mexico (like Menudo, for example). Trust me, if it was, my husband would not eat it. He really isn’t a fan of some of the more exotic meats, so I have to stick to the basics with him.
In this case, “Tinga” is the name of this specific way of preparing the chicken with various spices, onions, and salsas. This type of tostada is very popular in central Mexico and it is so easy to make! I am sure that you will love this, so go ahead and try this different version of the famous Mexican Tostadas!
This version of the recipe originated in Puebla state, which is very close to Mexico City. It is an irresistible dish that is enjoyed year round, but especially during the patriotic Mexican holidays when people are eating other delicious foods like tacos, flautas, and tamales to mention a few. It is very simple to make – all you have to do is slice a large onion and saute it, then you mix it with shredded chicken and a special sauce made with fresh tomatoes and chipotles in adobo sauce.
To form the tostadas, you start by adding some of the chicken mixture over a fried (or baked) tortillas, and then top with lettuce, cheese, and cream. The main difference between this and other tostadas is that it does not include beans. The delicious chipotle flavor makes this meal even better.
Tostadas de Tinga
- 1 Large onion sliced
- 2 chicken breasts cooked and shredded
- 5 fresh tomatoes
- 2 cloves of garlic
- Chipotle in adobo sauce the amount desired
- 1 tbsp of chicken bouillon
- Salt and Pepper to taste
- Chopped Lettuce
- Table cream
- Shredded mozzarella or other cheese
- 12 Corn Tortillas Fried or Baked
- Saute the onions until they are transparent.
- Add the shredded chicken, and cook for a few minutes.
- Blend the garlic, tomatoes, chicken bouillon, and chipotle in a blender and add to the meat mixture.
- Cook for 20 additional minutes or until the liquid has evaporated almost completely.
- Put the chicken mixture on a fried or baked tostada and top with lettuce, cream, and cheese.