Claudia's Classic Chicken Tinga Tostadas
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Welcome to a tantalizing taste of traditional Mexican cuisine! Today I am delighted to share with you a recipe from the wonderful Cooking Con Claudia. This Chicken Tinga Tostadas recipe is a flavorsome crowd-pleaser that brings the essence of Mexico to your table. With a perfect balance of spicy, savory, and fresh, these tostadas are just the thing for your next fiesta!
Ingredients:
- 1 pound of chicken breast
- Corn tortillas (enough for the number of tostadas you want to make)
- Oil for frying (such as canola or vegetable oil)
- 3 Roma tomatoes
- 1 small white onion, divided
- 2 garlic cloves, divided
- 3 bay leaves, divided
- Chipotle peppers in adobo sauce (half a can for medium spiciness)
- Lettuce (shredded for topping)
- Queso fresco (crumbled for topping)
- Sour cream (for topping)
- 1 teaspoon chicken bouillon (adjust to taste)
- Black pepper (to taste)
- Salt (to taste)
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Equipment: Medium pot, blender, frying pan, small frying pan, utensils for shredding chicken
Servings: Makes approximately 4-6 tostadas
Instructions:
1. Start by taking a medium pot and fill it with water, set it on high heat, and bring it to a boil.
2. To the pot, add half of the onion (finely chopped), 1 garlic clove (minced), a pinch of salt, ground black pepper to taste, and two bay leaves.
3. When the water is boiling, add the chicken breast and reduce the heat to medium. Let it simmer for about 25 minutes until the chicken is fully cooked.
4. While the chicken is cooking, prepare the sauce. Remove the chicken from the broth and add the Roma tomatoes to the same pot; let them cook in the broth for about 5 minutes to soften.
5. Transfer the softened tomatoes into a blender. Add a small piece of the remaining onion, 3/4 cup of chicken broth, 1 teaspoon chicken bouillon, another garlic clove, and the chipotle peppers. Blend until smooth to create your tinga sauce.
6. Once the chicken is cool enough to handle, shred it thoroughly.
7. In a separate frying pan, heat a little oil over medium-high. Slice the remaining onion into strips and sauté for about 2 minutes until translucent.
8. Add the tinga sauce to the sautéed onions along with the remaining bay leaf and let it simmer for 5 more minutes.
9. Taste the sauce and adjust the seasoning with salt, if necessary. Once the seasoning is to your liking, add the shredded chicken, mix well, and let it cook for a few more minutes so the flavors meld.
10. Now, for the tostadas, pour half a cup of oil into a small frying pan and bring to medium heat. Once hot, fry the tortillas one at a time until they're golden and crispy. Press them down gently to ensure they stay flat.
11. Assemble your tostadas by spreading a thin layer of sour cream on each fried tortilla, followed by a generous scoop of the chicken tinga.
12. Top with shredded lettuce, crumbled queso fresco, and any other desired toppings like avocado or fresh cilantro.
13. Serve immediately and enjoy the culinary creation that is Chicken Tinga Tostadas!
Cooking Tips:
- When shredding the chicken, you can use two forks or even a hand mixer for quick and efficient shredding.
- Make sure your oil is hot before adding the tortillas, to get a perfectly crispy tostada without it being greasy.
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This recipe has been attributed to Cooking Con Claudia, a master of easy and delicious recipes. Visit her YouTube channel for the visual guide to this recipe and more: https://www.youtube.com/@CookingConClaudia
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#tostadas #chickentingga #mexicancuisine #cookingconclaudia #homecooked #chatgpt
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