Chicken Tinga Tostadas
Crispy tostadas topped with flavorful shredded chicken tinga, refried beans, lettuce, and a dollop of dairy-free crema. A quick and easy weeknight dinner.
Ingredients
- about 680 g Chicken breasts
- 1 medium Onion
- 3 cloves Garlic
- about 790 g Canned tomatoes
- 2 tbsp Chipotle peppers in adobo sauce
- 1/2 cup Chicken broth
- 1 tsp Dried oregano
- 8 Corn tostadas
- 1 can Refried beans (vegetarian)
- 2 cups Shredded lettuce
- 1/2 cup Dairy-free sour cream
- 1 Avocado
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Boil chicken breasts until cooked through. Shred with two forks and set aside.
- 2Sauté onion and garlic in a large pan until softened.
- 3Add canned tomatoes, chipotle peppers in adobo sauce, chicken broth, and oregano. Simmer for 15 minutes.
- 4Add shredded chicken to the sauce and simmer for another 10 minutes.
- 5Warm refried beans in a separate saucepan.
- 6Assemble tostadas: Spread refried beans on each tostada, top with chicken tinga, shredded lettuce, a dollop of dairy-free sour cream, and slices of avocado.
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.
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