Chicken Tinga Tostadas
Total time: 1 hr 30 min
Made these Chicken Tinga Tostadas for dinner yesterday - quick and delicious!
Ingredients
- 1 1/2 Yellow or white onions
- 1 can pinto beans
- 1 cup chicken broth
- 1 cup rice
- 1 Jalapeño
- 1 Lime
- 2 Avocados
- 2 Bay leaves
- 2 tbsp chicken bouillon
- 2-3 chicken breasts
- 3 garlic cloves
- 3-4 Chipotle peppers
- 3-4 Small tomatoes
- 4 Corn Tortillas
- Cilantro
- Cumin
- Garlic Powder
- Salt
Instructions
- Fill the pot up with water and begin to boil on the stove. Put in the chicken, 1/2 onion, 2 bay leaves, 2 garlics cloves, and 1/2 tbsp chicken bouillon. The chicken should take around 25 minutes to cook. Put in 3 small tomatoes into the pot and cook until soft. Cook the rice in another pot while waiting for everything else to finish.
- Take tomatoes, onion and garlic out of the pot and place into a blender. Add in the chipotle peppers, 1 cup chicken broth, and 1 1/2 tbsp chicken bouillon. Take some of the water from the chicken pot and put into the blender as well.
- Take chicken out of the pot and set aside to shred. Slice up the other half of the onion and put into a pan. Cook the onions until they become translucent, then add in the shredded chicken and the sauce from the blender. Cook down the sauce until the chicken fully absorbs it.
- Fry the corn tortillas in a separate pan to turn them into tostadas, sprinkle with salt and set aside.
- In another pot, put in oil and dice the remaining garlic along with half of the jalapeño (depending how spicy you like it). Cook the garlic and jalapeño until fragrant and then add in the can of strained pinto bins. Add 1 cup water to the beans and then bring it to a boil. Smash the beans to desired consistency, add in a pinch of cumin and garlic powder.
- Make the guac by cutting up the rest of the onion, tomato, jalapeño and cilantro. Smash avocados, squeeze juice of 1 lime and add salt.
- To plate, start with the tostadas and spread the refried beans on the bottom, then add the chicken tinga and guacamole on the top. Add the rice on the side and voila!
