Chicken Tinga Tostadas
An authentic, savory, shredded chicken called “tinga” (which means stew). The slow cooker makes this tender, flavorful topping for tostadas the perfect dish to serve guests. Bake or fry your tostadas the day before, cook the tinga during the day before your guests arrive and the rest is quite literally just the toppings on the tostada!
12 La Tapatia/Sol de Oro Corn tortillas
Oil & Salt (if you choose to fry)
For Chicken Tinga:
2 tablespoons olive oil
2 lbs. boneless, skinless chicken thighs and/or breasts
8 oz. ground chorizo*
1 1/2 cups yellow onion, chopped
2 cloves garlic, minced
2 cups crushed tomatoes
2 chipotle peppers in adobo sauce, chopped
2 teaspoon light brown sugar
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 bay leaf
*(the chorizo provides a spicy layer of flavor but the recipe is still delicious if you prefer to omit it)
Crumbled Cotija cheese
Shredded cheese of any kind
Chopped lettuce or cabbage
Avocado, Salsa, or Fresh, chopped tomatoes
Sour Cream or Crema
To bake tostadas, preheat oven to 350 degrees. Place your tortillas in a single layer directly on middle oven rack and bake for 10 minutes. Turn over and continue baking for another 10 minutes. Your tostadas should be crisp but still have a slight bend to them. Remove them to a plate and let cool completely. Store in an airtight container or Ziplock bag until ready to use. Tostadas will be good for up to 5 days when stored properly.
To fry tostadas, we recommend our Original Cooked Corn tortillas. Heat about 1/2 inch of your preferred oil in a pan. Once oil is hot, use tongs to add one tortilla at a time and fry for about 30 seconds per side. Be careful, the tortilla will cause the oil to bubble. Remove to a paper towel covered plate. Sprinkle with salt and let cool completely before storing.
For Chicken Tinga:
1. Season chicken with salt and pepper. Place inside of your slow cooker.
2. Heat olive oil in a large skillet over medium-high. Cook chorizo, breaking up with a wooden spoon, until cooked through (about 5 mins).
3. Transfer the chorizo to the slow cooker.
4. Add the garlic, crushed tomatoes, chipotle peppers, brown sugar, spices and bay leaves to the slow cooker. Cover and cook on high for 2 1/2 hours or low for 4 hours.
5. Discard bay leaf and shred chicken. Keep on warm until ready to serve, stirring occasionally.
Tostadas can be topped with just the chicken tinga alone or garnished as desired.