Description
Delightful toasted corn tortillas topped with tender chicken in smoky chipotle sauce, creamy avocado, and zesty pickled onions.
Ingredients
- 8 Tostadas (store-bought or homemade)
- 4 Cups Shredded Chicken (using rotisserie or cooked chicken breast)
- 1 tablespoon Oil
- 1 Yellow Onion (sliced thin)
- Salt and Pepper (to taste)
- 4 Roma Tomatoes (cut in half)
- 1 Can Chipotles in Adobo Sauce (adjust spice to preference)
- ½ Cup Chicken Stock
- 2 Garlic Cloves
- 1 Cup Refried Beans (see notes for homemade recipe)
- 1 Cup Shredded Iceberg Lettuce
- ¼ Cup Cotija cheese or Feta cheese crumbles
- 1 Avocado (sliced)
- 1 Pickled Red Onion
Instructions
- Blend the sliced roma tomatoes, chipotles in adobo, garlic, chicken stock, and salt until smooth.
- Heat oil in a large pan over medium heat. Add the sliced yellow onions and cook until translucent and slightly caramelized (about 10 minutes).
- Add the shredded chicken to the pan. Pour the tomato chipotle sauce over the chicken, mix well, and bring to a low boil.
- Cover the pan and simmer for 10 minutes. Taste the mixture, adjusting salt and pepper as needed.
- Spread the refried beans on the bottom of the tostadas, layer with chicken tinga, and top with shredded lettuce, pickled red onions, crumbled cheese, and sliced avocado.
Notes
For a milder sauce, start with fewer chipotles and gradually increase. Keep components separate when storing leftovers.
