Print PageCHICKEN TINGA TOSTADA
WHAT YOU NEED
- 8-piece Corn Tortillas
- 1 lb. Skinless, boneless Chicken breast
- 3 Tbsp. Vegetable Oil + 1 Cup to fry
- 2 White onion (1 halved another in slices)
- 6 Garlic cloves (3 wholes, 3 sliced)
- 10 Plum Tomatoes (roughly chopped)
- 1 Tbsp. Smokey Chipotle paste
- 2 Tbsp. Salt (to cook the chicken) and 1 to season the Tinga
- 5 Tbsp. Cacique Pork Chorizo
- 3 Tbsp. Cacique Queso Fresco
- 2 Tbsp. Cacique Mexican Crema
- 1/ 2 Cup Friese Lettuce
HOW TO MAKE IT
- For the Tinga Heat a medium pot with water, add the chicken breast, white onion, garlic cloves and salt. Cook in medium heat for 25 minutes or until the chicken is fully cooked. Remove the Chicken and let it chill. With the help of a fork or using your hands, shred the chicken. Reserve Heat a pan in medium heat, add the oil let it get some temperature add the Cacique Pork Chorizo cook for 3 minutes followed by the sliced garlic followed by the sliced white onion. Cook for 5 minutes. Add the chopped tomatoes and the shredded chicken. Cook for 10 minutes Add the Smokey chipotle. Season with salt.
- For the Tostadas Heat a medium pot with 1 Cup of Oil, heat until you reach 350 F. Add one by one Tortilla. It will take around 2 minutes until golden brown, remove from the heat and place on a paper towel. You can fry your tortillas while your Chicken breast is cooking .
- To serve Top each Tostada with 4 Tbsp. of Chicken Tinga . Top with Cacique Mexican Crema and Cacique Queso Fresco. Finish with the Friese lettuce
