Shredded Spicy Chicken Tostadas (Tinga)

Shredded Spicy Chicken Tostadas (Tinga) requires about 55 minutes from start to finish. One serving contains 182 calories, 13g of protein, and 8g of fat. For 97 cents per serving, you get a hor d'oeuvre that serves 10. Not a lot of people made this recipe, and 9 would say it hit the spot. This recipe is typical of Mexican cuisine. This recipe from Foodnetwork requires skinless boneless chicken breasts, tomatillos, chipotle, and fresh marjoram. It is a good option if you're following a gluten free and dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 35%, which is not so spectacular. If you like this recipe, take a look at these similar recipes: Spicy Mexican Shredded Pork Tostadas (Tinga), Chicken Tinga Tostadas, and Jackfruit Tinga Tostadas.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 40 minutes

 

Ingredients:

1 bay leaf

1 teaspoon freshly ground black pepper, plus more for seasoning

2 tablespoons pureed chipotle

1 sprig fresh marjoram

1 sprig fresh thyme

1 clove garlic, minced

2 cloves garlic

1 1/2 teaspoons kosher salt, plus more for seasoning

1/2 teaspoon crumbled dried Mexican oregano

4 ounces raw pork chorizo

1 tablespoon salt

1 pound boneless skinless chicken breasts

1 cup chopped tomatillos (husked and rinsed first)

3 tomatoes (about 1 pound), boiled 30 seconds, peeled and seeded

10 store-bought tostadas

1/4 medium white onion

1/2 large white onion, chopped

1 tablespoon whole peppercorns

Equipment:

sauce pan

bowl

frying pan

Cooking instruction summary:

Watch how to make this recipe. For the chicken: Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a large heavy saucepan with 6 cups of water. Bring to a boil over high heat, and then reduce to a simmer over medium-low heat for 20 minutes. Turn the heat off and remove the chicken from the liquid. Reserve the broth for later use. Using 2 forks or clean hands, shred the chicken into a bowl and set aside. For the tinga: In a large heavy saute pan, cook the chorizo over medium heat until fully cooked, about 6 minutes. Add the onions and saute until translucent and fragrant, about 3 minutes. Add the garlic and saute for 1 minute. Add the tomatoes and cook for 1 minute. Add the tomatillos and cook for 1 minute. Add the chipotle, salt, pepper, Mexican oregano and the sprigs of marjoram and thyme. Add the shredded chicken. Continue cooking for another 3 minutes. Add between 1/2 cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce. Cook for 5 more minutes. Remove the marjoram and thyme sprigs. To assemble: Place 2 tablespoons of tinga on each tostada. Serve immediately.

 

Step by step:


1. Watch how to make this recipe.


For the chicken

1. Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a large heavy saucepan with 6 cups of water. Bring to a boil over high heat, and then reduce to a simmer over medium-low heat for 20 minutes. Turn the heat off and remove the chicken from the liquid. Reserve the broth for later use. Using 2 forks or clean hands, shred the chicken into a bowl and set aside.

2. For the tinga: In a large heavy saute pan, cook the chorizo over medium heat until fully cooked, about 6 minutes.

3. Add the onions and saute until translucent and fragrant, about 3 minutes.

4. Add the garlic and saute for 1 minute.

5. Add the tomatoes and cook for 1 minute.

6. Add the tomatillos and cook for 1 minute.

7. Add the chipotle, salt, pepper, Mexican oregano and the sprigs of marjoram and thyme.

8. Add the shredded chicken. Continue cooking for another 3 minutes.

9. Add between 1/2 cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce. Cook for 5 more minutes.

10. Remove the marjoram and thyme sprigs.


To assemble

1. Place 2 tablespoons of tinga on each tostada.

2. Serve immediately.


Nutrition Information:

Quickview
190k Calories
13g Protein
7g Total Fat
17g Carbs
5% Health Score
Limit These
Calories
190k
10%

Fat
7g
12%

  Saturated Fat
2g
15%

Carbohydrates
17g
6%

  Sugar
3g
4%

Cholesterol
37mg
12%

Sodium
1219mg
53%

Get Enough Of These
Protein
13g
27%

Vitamin B3
6mg
30%

Vitamin B6
0.52mg
26%

Selenium
17µg
26%

Phosphorus
171mg
17%

Manganese
0.33mg
17%

Vitamin B1
0.2mg
13%

Fiber
3g
13%

Potassium
419mg
12%

Vitamin C
9mg
12%

Magnesium
37mg
9%

Vitamin A
427IU
9%

Vitamin B5
0.85mg
9%

Vitamin K
8µg
8%

Vitamin B2
0.11mg
6%

Zinc
0.87mg
6%

Iron
0.95mg
5%

Copper
0.1mg
5%

Calcium
33mg
3%

Folate
12µg
3%

Vitamin B12
0.17µg
3%

Vitamin E
0.42mg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Spicy Baked Cauliflower and Sweet Potatoes
Panch Phoran: Bengali Panch Phoran
Cinnamon Oatmeal Baked Apple
Grilled Coriander and Lime Chicken
Vegetarian Pasta Fagioli #MushroomMakeover Week 4
County Fair Funnel Cakes – you can make funnel cakes just like you buy out
Bake-from-the-freezer pizzas
Red Wine Poached Pears
Fresh Pea Salad
Whipped Feta & Grilled Peach Salad with Blueberry Balsamic Vinaigrette for #SundaySupper
Food Trivia

You can cook an egg on a sidewalk at 158°F (70°C).

Food Joke

Two foreign nuns have just arrived in the USA by boat and one says to the other, "I hear that the people of this country actually eat dogs." "Odd," her companion replies, "but if we shall live in America, we might as well do as the Americans do." Nodding emphatically, the Mother Superior points to a hot dog vendor and they both walk towards the cart. "Two dogs, please," she says. The vendor is only too pleased to oblige and he wraps both hot dogs in foil and hands them over the counter. Excited, the nuns hurry over to a bench and begin to unwrap their "dogs." The Mother Superior is first to open hers. She begins to blush and then, staring at it for a moment, leans over to the other nun and whispers cautiously, "What part did you get?"

Popular Recipes
Rosemary-Lemon Oven-Fried Chicken

Two Peas and Their Pod

Chicken and "Slick" Dumplings

Serious Eats

Lentil Salad With Vegetables

Foodista

Pomegranate Gelato

Merry Gourmet

Clio Goodman's Chocolate Pudding

Serious Eats