Chicken Tinga Tostadas

Ultra tender chicken, scented with aromatics and warming spices, then simmered in a deeply rich, chipotle chili-spiked sauce.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword adobo sauce, chicken tinga, chipotle chilies, tostadas

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 471kcal

2 tablespoons olive oil
1 yellow onion chopped
2 cloves garlic minced
½ teaspoon ground cumin
½ teaspoon dried oregano
Pinch of ground cinnamon
Salt and black pepper
14- ounce can fire-roasted diced tomatoes or regular diced tomatoes
2-4 chipotles chilies in adobo sauce plus 1 tablespoon adobo sauce from the can (use 2 chipotle chilies for a milder dish)
3 - 3 ½ cups shredded rotisserie chicken or any cooked chicken (about 1 rotisserie chicken)
¼ cup chicken broth or chicken stock, plus more if needed
1 lime halved
8 tostada shells warmed if desired*

Heat the oil in a large skillet over medium-high heat.
Add the onion and cook for 3 to 5 minutes, until soft.
Add the garlic, cumin, oregano, cinnamon, and ½ teaspoon salt and cook for 1 minute, until fragrant.
Transfer the mixture to a blender and add the diced tomatoes, chipotle chilies, adobo sauce, and ¼ cup of the chicken broth.
Puree until smooth.
Transfer the mixture back to the skillet, add the chicken, and set the pan over medium-high heat.
Bring to a simmer and cook for 10 minutes, adding more chicken broth if desired if the sauce looks dry. If necessary, reduce the heat to medium to keep the sauce at a simmer, not a rapid boil.
When the sauce has thickened, remove the pan from the heat and stir in the juice from half a lime.
Season the chicken mixture to taste with salt and pepper.
Cut the second half of lime into wedges or slices.
Spoon the chicken mixture onto the tostada shells and top with desired toppings.
Serve lime wedges/slices on the side.

*To warm the tostada shells, transfer them to a baking sheet, in a single layer, and warm in a 300-degree oven for 5 minutes.