Chicken Tinga Tostadas

Name: Chicken Tinga Tostadas
Total time: 30 min
Ingredients: 1/2 pound chicken thighs or breast, boneless & skinless (or use rotisserie chicken); kosher salt; freshly ground pepper; 1/2 onion; 3 garlic cloves; 4 cups chicken broth; 2 bay leaves; 3 or 4 garlic cloves; 1 can Red Gold® Canned Diced Tomatoes 14.5 oz, drained; 2 or 3 chipotle peppers in adobo sauce; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1/3 cup reserved cooking broth; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 ripe Haas avocados; 1/4 cup red onion, diced; 3 tablespoons fresh cilantro, chopped; juice from 1 lime; 1 teaspoon kosher salt; 1/2 cup mayonnaise, sour cream or Mexican crema; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1 teaspoon chipotle peppers in adobo sauce; 8 to 10 crispy tostada shells; shredded lettuce , for topping, optional; pickled red onions, for topping, optional; Queso fresco or cotija cheese, for topping, optional; fresh cilantro, for topping, optional; lime wedges, for serving, optional

www.redgoldtomatoes.com

Chicken Tinga is a bold and smoky Mexican classic. Juicy chicken is simmered in a rich tomato-chipotle sauce made with Red Gold Diced Tomatoes.

View full recipe on www.redgoldtomatoes.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.redgoldtomatoes.com.

Share this recipe:

Cooking tools:

Blender
Pot
Chef's knife
Cutting board
Colander
Fork
Mixing bowl
Whisk
Spoon
Measuring cup
Measuring spoon
Stove
Kitchen timer
Serving platter
Plate
Kitchen scale
Ladle
Slotted spoon
Spatula
Zip-top bag

Ingredients

1/2 pound chicken thighs or breast, boneless & skinless (or use rotisserie chicken)
kosher salt
freshly ground pepper
1/2 onion
3 garlic cloves
4 cups chicken broth
2 bay leaves
3 or 4 garlic cloves
1 can Red Gold® Canned Diced Tomatoes 14.5 oz, drained
2 or 3 chipotle peppers in adobo sauce
1 teaspoon dried oregano
1 teaspoon ground cumin
1/3 cup reserved cooking broth
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 ripe Haas avocados
1/4 cup red onion, diced
3 tablespoons fresh cilantro, chopped
juice from 1 lime
1 teaspoon kosher salt
1/2 cup mayonnaise, sour cream or Mexican crema
1 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon chipotle peppers in adobo sauce
8 to 10 crispy tostada shells
shredded lettuce , for topping, optional
pickled red onions, for topping, optional
Queso fresco or cotija cheese, for topping, optional
fresh cilantro, for topping, optional
lime wedges, for serving, optional