Chicken tinga, a beloved Mexican dish, boasts a rich history and vibrant flavour profile that’s sure to tantalise your taste buds. Originating from Puebla, Mexico, this recipe offers a slightly different, yet equally satisfying, take on the traditional preparation.
Unlike some recipes that rely heavily on chipotle peppers in adobo sauce for an intense smokiness, this version balances the heat with a brighter, more approachable flavor, making it perfect for both experienced cooks and those new to Mexican cuisine.
The result is a deeply flavorful chicken stew that’s both comforting and exciting, a perfect balance of smoky, savoury, and slightly tangy notes.
This specific recipe emphasises fresh ingredients and a technique that ensures the chicken remains incredibly juicy and tender. Instead of relying solely on canned ingredients, we utilise both canned chipotles in adobo and fresh tomatoes, onions, and garlic for a richer, more nuanced flavour. The incorporation of a simple, yet effective, marinade preps the chicken for maximum flavour absorption, creating a dish far beyond the ordinary chicken tinga you might find elsewhere.
Mastering the perfect balance of spices is key; it’s the subtle interplay between the chipotle’s smokiness, the garlic’s pungency, and the tomatoes’ acidity that makes this chicken tinga unforgettable.
Chicken tinga is incredibly versatile. It’s often served in tacos, but this recipe elevates the experience by using crispy tostadas as the base. The crunchy tostada contrasts beautifully with the tender chicken and the fresh toppings, providing a satisfying textural experience.
The recipe provides clear guidance on achieving that perfect crispness without burning, ensuring your tostadas are as enjoyable as the star of the show: the succulent chicken tinga. This recipe isn’t just about making chicken tinga; it’s about creating a memorable culinary experience that captures the essence of Mexican cooking.
Get ready to embark on a culinary journey that takes you straight to the heart of Mexico with this easy-to-follow guide. We’ll walk you through each step, ensuring you achieve the perfect level of smoky heat, tender chicken, and delightful crunch with every bite.
Prepare to impress your family and friends with your newfound Mexican cooking expertise and this delicious Chicken Tinga Tostada recipe, a dish certain to become a new favourite in your repertoire. From selecting the right ingredients to mastering the perfect cooking technique, this guide will make you an expert in no time.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 large onion, chopped
- 4 cloves garlic, minced
- 28 oz canned crushed tomatoes
- 1 (7 oz) can chipotle peppers in adobo sauce, finely chopped (reserve adobo sauce)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/2 cup chicken broth
- 12 corn tortillas
- Toppings of your choice (lettuce, onion, cotija cheese, crema fresca, cilantro, lime wedges)
Instructions
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Prepare the Chicken Marinade
In a bowl, combine the chopped onion, minced garlic, 1/4 cup of the reserved adobo sauce, cumin, oregano, smoked paprika, salt, and pepper. Add the chicken thighs and toss to coat evenly. Marinate for at least 30 minutes (longer is better).
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Cook the Chicken
Heat olive oil in a large skillet or pot over medium-high heat. Add the marinated chicken and cook until browned on all sides. Add the crushed tomatoes and chicken broth, reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and tender. Shred the chicken with two forks.
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Stir in the Chipotle Peppers
Stir in the chopped chipotle peppers. Adjust seasonings to taste, adding more salt, pepper, or adobo sauce as needed. Continue to simmer for 5 minutes to allow the flavors to meld.
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Prepare the Tostadas
Heat a dry skillet or griddle over medium-high heat. Place the corn tortillas in the skillet and cook for about 30-60 seconds per side, or until slightly browned and crispy. Keep warm.
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Assemble the Tostadas
Spoon the chicken tinga onto each tostada. Top with your favorite toppings (lettuce, onion, cotija cheese, crema fresca, cilantro, and lime wedges).
Nutrition Facts
- Calories: 350-400 per serving (approximate)
- Protein: 30-35g
- Fat: 15-20g
- Carbohydrates: 25-30g
- Sodium: 500-600mg
Recipe Video
Frequently Asked Questions
Yes, you can! However, boneless, skinless chicken breasts tend to dry out more easily than thighs. To prevent this, ensure you don't overcook them and consider adding a tablespoon or two of chicken broth to the stew while it simmers to keep the chicken moist.
Add more chipotle peppers in adobo sauce. Start by adding one extra chipotle, finely chopped, and taste. You can also add a pinch of cayenne pepper or a few dashes of your favorite hot sauce.
To enhance the flavors and textures, top your tostadas with fresh ingredients like shredded lettuce, diced white onion, crumbled cotija cheese, crema fresca, or a dollop of Mexican crema, and chopped cilantro. A squeeze of lime juice adds a final touch of brightness.
Absolutely! The chicken tinga tastes even better the next day, making it perfect for meal prep. Store it in an airtight container in the refrigerator for up to 3 days.
For the best results, use small corn tortillas. Look for the thicker kind; they hold up better to the toppings and the cooking process. If you prefer a less traditional twist, you can also use small flour tortillas.