Chicken Tinga Tostadas
Crispy tostadas topped with smoky chipotle chicken tinga, a flavorful and satisfying Mexican dinner that's easy to make and completely nut-free and gluten-free.
Ingredients
- 1.5 lb Chicken breasts
- 1 can (14.5 oz) Diced tomatoes
- 2 tbsp Chipotle peppers in adobo sauce
- 1 medium Onion
- 2 cloves Garlic
- 1/2 cup Chicken broth
- 1 tbsp Apple cider vinegar
- 2 tbsp Olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 8 Corn tostadas
- 2 cups Shredded lettuce
- 1 Diced avocado
- 1/2 cup Dairy-free sour cream
Instructions
- 1Place a large heavy-bottomed pot on the stove and add the 2 tablespoons of olive oil. Heat the oil over medium heat (350°F / 175°C). Add the 1 medium chopped onion and cook, stirring occasionally, until it is softened and looks translucent, about 5 minutes. Add the 2 minced cloves of garlic and cook for 1 minute more, until fragrant.
- 2Pour the 1 can (14.5 oz) of diced tomatoes into the pot. Add the 2 tablespoons of chipotle peppers in adobo sauce, 1/2 cup of chicken broth, 1 tablespoon of apple cider vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir everything together and bring the mixture to a gentle simmer.
- 3Carefully place the 1.5 lb of chicken breasts into the simmering sauce. Cover the pot with a lid and let it cook for 20-25 minutes. The chicken is done when it is no longer pink inside and reaches an internal temperature of 165°F (74°C).
- 4Using tongs, remove the cooked chicken breasts from the pot and place them on a clean cutting board. While the chicken is still warm, use two forks to shred it into bite-sized pieces. Return the 1.5 lb of shredded chicken to the pot with the sauce and stir well to coat every piece.
- 5Allow the chicken tinga mixture to simmer uncovered for another 10 minutes. This will help the flavors to deepen and the sauce to thicken slightly. Stir occasionally to prevent sticking.
- 6To assemble the tostadas, spread a layer of the 1/2 cup of dairy-free sour cream evenly onto each of the 8 corn tostadas. Top the sour cream with a generous portion of the 2 cups of shredded lettuce, followed by a scoop of the chicken tinga mixture, and finally, the 1 diced avocado.
- 7Serve the Chicken Tinga Tostadas immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.