Chicken Tinga Tostadas with Avocado Crema
Crispy tostadas piled high with smoky chipotle chicken, creamy avocado crema, and a sprinkle of cotija cheese. A flavorful and satisfying Mexican dinner that's easy to customize.
Ingredients
- about 680 g Chicken Thighs
- 2 tbsp Chipotle Peppers in Adobo Sauce
- 1 can Diced Tomatoes
- 1 medium Onion
- 3 cloves Garlic
- 1/2 cup Chicken Broth
- 12 Tostadas
- 2 Avocado
- 2 tbsp Lime Juice
- 1/4 cup Sour Cream (or Dairy-Free Alternative)
- 1/4 cup Cilantro
- about 57 g Cotija Cheese (optional)
- 2 tbsp Olive Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot (at least 6-quart capacity) over medium-high heat, aiming for 205°C (200°C). Add the 1 medium onion, cut into small dice, and cook for about 5 minutes, stirring occasionally, until it has softened and become translucent. Add the 3 cloves of garlic, minced, and cook for 1 minute more, stirring constantly, until fragrant.
- 2Add the about 680 g of chicken thighs to the pot and sear them for 2-3 minutes per side, until browned on all surfaces. Remove the seared chicken thighs from the pot and place them on a clean plate.
- 3Add the 2 tablespoons of chipotle peppers in adobo sauce and the 1 can of diced tomatoes to the pot. Cook for 5 minutes, stirring occasionally, allowing the flavors to combine and the sauce to thicken slightly.
- 4Return the seared chicken thighs to the pot. Pour in the 1/2 cup of chicken broth. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot with a lid, and cook for 25-30 minutes, or until the chicken is cooked through and can be easily shredded with a fork. The internal temperature of the chicken should reach 74°C.
- 5Carefully remove the cooked chicken thighs from the pot and place them on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir it thoroughly to combine with the tinga sauce.
- 6While the chicken is simmering, prepare the avocado crema. In a blender or food processor, combine the 2 avocados (pitted and scooped out), the 2 tablespoons of lime juice, the 1/4 cup of sour cream (or dairy-free alternative), and the 1/4 cup of cilantro. Blend until the mixture is completely smooth and creamy.
- 7To assemble, spread a generous layer of the prepared avocado crema onto each of the 12 tostadas. Top each tostada with a portion of the shredded chicken tinga. If using, sprinkle the about 57 g of cotija cheese over the top of each tostada. Serve 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.
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