Tinga Tostadas are a real delight and will make you make enormous lots of Chicken tinga So you can mount the tingalicious meals for the rest of the week!
If you are new in this Tinga recipe, be sure to add the Timatillos as it makes a big difference! The addition of Tomatillos gives him a vitality that you will not get from the Tinga only tomato.
How to do tost to Tinga
If scanning the recipe box below and see some contours or fixings that you don’t have at hand, do not let you discourage you! The cream, the fresco of this and fried beans are all beautiful improvements, but you may equally easily serve tinga on a toasada and it will still be a satisfactory meal.
Why? Because the tinga is full of flavor and everything else is just a bonus.
There is another optional passage in this version you can experiment with if you want. Lately I started making the chicken more often and I tried it with this lot of Tinga.
For Chicken tinga You will need grated chicken – normally I only have a chicken breast patch but I decided to salt and cook for this lot. (You could also use the chicken at the turrosto if you want.)
A typical BRIMI The ratio is 1 cup of salt for 1 water gallon – so in the photo above there are two chicken breasts that rest in a liter of water that has 1/4 cup of salt dissolved in it. Give the chicken 30 minutes in this brine and you will be surprised at how much it can add to the simple chicken.
Once in the brine, I put everything on a pan and made everything move in the oven.
Chicken breasts will usually need about 20 minutes in a 400f oven and this works well because tomatoes and tomatillos need about the same time to roast. Once the chicken is about 160f or no longer pink inside, you can eliminate everything.
While the chicken is roasted, you can cut approximately half onion and brown it in a little oil over medium heat. We will also add four unbridled garlic cloves.
Once the onion starts to brown, you can add this onion-garlic mixture to a blender together with roasted tomatoes and ointments. What is a tomatillo?
We will also add 3 Chipotles in Adobe. I usually scrape the seeds from the chipotles. More information at work with the Chipotles in Adobe.
Give a whirlwind and take a taste! I’m always amazed how much I taste at this point – you too?!
The use of three chipotles will give it ample heat, but feel free to add more if you want a more fiery version.
Add the sauce to the same pan you used to cook the onion together with:
1 teaspoon of Mexican oregano
pinch of cumin (optional)
1/2 teaspoon of salt
Black pepper just broken
1-2 tablespoons of adobe (optional) sauce
The use of adobe sauce from the can is a quick way to add a little more heat, but you can consider it optional.
Leave to simmer for a couple of minutes and then add the grated chicken.
Hello chicken hello!
Give a tasting: it should be full of flavor and proves that you don’t need much more on the tostodas to make them a success. But here’s a good combination to try …
Add a super thin layer of fried beans to a heated tostada:
You can use the Tostadas purchased in the store or crunchy yours. More information about Tostadas.
Give a healthy layer of Tinga:
And top with this fresco (or cotija), chopped coriander and some Mexican cream (or chipotle cream)
And serve them with a last lime narrow.
Tingalicious?!
It is such a dish of bomber and the creak of the Tostadas seems to be really well combined with the consistency of the Tinga.
But do not forget that the final outlines are all optional: all you really need is the tinga on a hot toasada to make happy faces at the dining table.
Okay, let me know if you have questions about these Tarta Tostadas. It is an excellent recipe to have in your arsenal and having a remaining tinga in refrigeration means that you are a few minutes from these beauties.
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Toasted tinga
Tostadas de Tinga is such a rewarding meal for the family: be sure to add some upper to your tinga as it makes a big difference!
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Porze: 4
Calories: 406Kcal
Ingredients
- 8-10 toasted
- Fried beans (optional)
- Fresco of this or Cotija cheese (optional)
- Mexican cream (optional)
- just chopped coriander (optional)
- Lime wedges
- 1/4 cup salt (for brine)
For the Tinga chicken:
- 2 chicken breasts
- 2 plum tomatoes
- 4-5 tomato
- 1/2 onion
- 4 cloves of garlic
- 3 Chipotles in Adobe
- 1-2 spoons Adobe sauce (optional)
- 1 teaspoon Mexican Oregano
- pinch of Cumin (optional)
- 1/2 teaspoon salt (more to taste)
- Black pepper just broken
- olive oil
Instructions
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Keep in mind that you can cook the chicken in any way you want or even use the chicken to the turrosto. For this I Lotto I have two boned chicken breasts in brine and cooked. To salt the chicken, add 1/4 cup of salt to one liter of water in a bowl. Dissolve the salt and add the chicken breast, leaving them salary in the refrigerator for about 30 minutes. If the chicken breasts are not completely submerged, add a little more than water. Once in the brine, dry the chicken breasts and add them to a pan.
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Rinse and de-Mammare the tomatoes and the tomatillos. Add them to the same pan and cook everything to 400f for about 20 minutes or until the chicken is no longer pink inside (160f).
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Once the chicken has cooled a little, you can destroy it with two forks and set aside until you need it.
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In the meantime, cut roughly a half onion and brown in a little oil over medium heat. Add four peeled cloves of garlic and brown until the onion starts to brown.
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Add the onion-garlic mixture to a blender together with 3 chipotles in adobe and roasted tomatoes and ointments. We usually ration the seeds of the chipotles. Combine well and take a tasting, adding more chipotles if you want more heat.
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Add the Tinga mixture to the same pan you used to cook the onion. Add 1 teaspoon of Mexican oregano, a pinch of cumin (optional), 1/2 teaspoon of salt, just broken black pepper and 1-2 tablespoons of adobe (optional) sauce. Bring over low heat and take a final taste for the dressing.
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Add the grated chicken to the Tinga sauce and cook over low heat until everything is at uniform temperature.
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Heat the tostodas-of the oven I usually put them in the oven for 2-3 minutes.
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Add a thin layer of fried beans to each toast together with a layer of chicken tinga. The optional gaskets include the fresco cheese of this (or Cotija), the Mexican cream, the freshly cut coriander and a final narrow lime. Serve immediately.
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Store the remaining tinga in an airtight container in the refrigerator where it will keep for a few days.
Like these Tostadas? So try a little with this chicken chicken:
Our last recipe is a lot of this ardent Hummus Jalapeno:
Still hungry?!
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