Shredded Spicy Chicken Tostadas (Tinga)
Serves: 4
Mckayla Mann
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
55
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 tbsp
Peppercorns (whole)1 tbsp
Salt1 clove
Garlic (minced)1 large
White Onion (chopped)1
Bay Leaf2 tbsps
Chipotle (pureed)1 sprig
Marjoram (fresh)1 sprig
Thyme (fresh)Directions:
1
Watch how to make this recipe
2
For the chicken: Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a large heavy saucepan with 6 cups of water
3
Bring to a boil over high heat, and then reduce to a simmer over medium-low heat for 20 minutes
4
Turn the heat off and remove the chicken from the liquid
5
Reserve the broth for later use
6
Using 2 forks or clean hands, shred the chicken into a bowl and set aside
7
For the tinga: In a large heavy saute pan, cook the chorizo over medium heat until fully cooked, about 6 minutes
8
Add the onions and saute until translucent and fragrant, about 3 minutes
9
Add the garlic and saute for 1 minute
10
Add the tomatoes and cook for 1 minute
11
Add the tomatillos and cook for 1 minute
12
Add the chipotle, salt, pepper, Mexican oregano and the sprigs of marjoram and thyme
13
Add the shredded chicken
14
Continue cooking for another 3 minutes
15
Add between 1/2 cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce
16
Cook for 5 more minutes
17
Remove the marjoram and thyme sprigs
18
To assemble: Place 2 tablespoons of tinga on each tostada
19
Serve immediately