Chicken Tinga Tostadas
Serves: 6-8
![](https://smithfieldculinary.com/smithfield/wp-content/uploads/CHICKEN-TINGA-TOSTADAS-476x338-1.jpg)
Ingredients
- 2 lbs. Fully Cooked Pulled Chicken
- 2 Tbsp. canola oil
- Canola oil for frying
- 2 large white onions, large julienne
- 2 cans tomatoes & green chile
- 1 can chipotle chiles in adobo
- 2 cloves garlic, minced
- 1 tsp. dry oregano
- Kosher Salt and black pepper to taste
- 1 pkg corn tortillas
- 3 limes, cut into eighths
- 1 head iceberg lettuce, shredded fine
- 6 radishes, shaved thin
- 1 avocados, diced
- 8 oz. sour cream, thinned with milk
- 8 oz. queso fresco, crumbled
- 1 bunch cilantro, rough chopped
Details
Product:
Pulled ChickenMeal Course:
Dinner, LunchDish Type:
Appetizer, Entrée, SandwichPreparation
- Heat cast iron skillet over medium flame. Add oil and sauté onions until they just begin to clear, stirring frequently for about 5 minutes.
- Add tomatoes and stir. Heat until just beginning to boil then reduce heat to simmer. Cook for 20–30 minutes, stirring occasionally until mixture begins to thicken
- Chop 2 chipotles and add to the tomato mixture. Add 2-3 whole chipotles along with the adobo sauce and cook 2 minutes. Stir in the chicken and cook 5 minutes
- While the sauce is cooking, fry the tortillas in canola or oil until crispy. Drain on paper towels
- Spread tostada with sour cream. Top with chicken tinga. Garnish with shredded lettuce, cilantro, avocado and a squeeze of fresh lime
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