"Chicken tinga originated in the state of Puebla, whose capital city, also called Puebla, is just one and a half hours southeast of my home in Mexico City. In the United States, “chicken tinga” is often used as a catchall for any spicy shredded chicken, but a good one will always have three essential ingredients: tomato, onion, and chipotle chiles".
Chicken Tinga Tostadas | Eva Longoria
Cuisine
Mexican
Servings
4
Prep Time
15 minutes
Cook Time
4 hours
Recipe from My Mexican Kitchen by Eva Longoria.
"Chicken tinga originated in the state of Puebla, whose capital city, also called Puebla, is just one and a half hours southeast of my home in Mexico City. In the United States, “chicken tinga” is often used as a catchall for any spicy shredded chicken, but a good one will always have three essential ingredients: tomato, onion, and chipotle chiles".
Author:Eva Longoria via My Mexican Kitchen
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium white onion, diced
- 4 large garlic cloves, minced
- 2 teaspoons dried Mexican oregano
- 1 teaspoon ground cumin
- 1 dried bay leaf
- 1 (7¾-ounce) can El Pato spicy tomato sauce (or 1 (8-ounce) can regular tomato sauce)
- 2 canned chipotle peppers in adobo sauce, roughly chopped
- 2 teaspoons kosher salt
- Freshly ground black pepper, to taste
- 2 pounds boneless, skinless chicken thighs (about 8 thighs)
- 8 (5-inch) tostadas, homemade or store-bought
- Optional toppings: sliced avocado, shredded iceberg lettuce, crumbled queso fresco, chopped fresh cilantro
-
Cloud23 Hot Habanero Hot Sauce, to drizzle
Chicken Tinga
Tostadas
Directions
In a large sauté pan, heat the olive oil over medium-high heat. Add the ground beef, garlic powder, and onion powder. Season generously with salt and pepper. Cook, using a spatula or wooden spoon to break up the meat, until the beef is no longer pink and is starting to brown, 5 to 7 minutes. Move the meat over to one side of the pan and use a large spoon to remove any excess fat.
Stir in the tomato sauce, potato, and frozen peas and carrots. Cover, reduce the heat to low, and gently cook until the potatoes are tender, 25 to 30 minutes. Stir occasionally and add a little water as needed if it starts sticking to the bottom of the pan. Taste for seasoning.
Spoon the picadillo onto the tostadas, drizzle with Hot Habanero, and serve immediately.
T Í P : If you don’t like the frozen peas and carrots mix I love it for the ease!), you could always do ½ cup finely chopped fresh carrots and ½ cup frozen peas instead.
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