Chicken Tinga Tostadas

Dear Chicken Tinga,

I wonder where have you been all my life and why haven’t I heard of you before now?

With your catchy name that makes me so happy to hear I want to repeat it over and over. Chicken tinga. . . chicken tinga. . . chicken tinga! Music to my ears.

So easy you are to throw together using a minimal amount of ingredients that all together turn into something ridiculously delicious. Canned tomatoes, salsa, chipotles, a scant amount of dried herbs and vinegar plus already cooked, shredded chicken like rotisserie or leftovers come together in a matter of minutes.

The result is so full-bodied and flavorful it appears as if I slaved over a hot stove all day. No one need know the truth, right?

I love that I can pile you on a crunchy tostada or nestle you inside a soft corn tortilla. I love that I can make a taco salad with leftovers for lunch or a cheesy quesadilla then load up tortilla chips for snack-time nachos. Your versatility does not go unnoticed.

I’m so glad you came into my life, Chicken Tinga, giving me yet another option for my taco nights that could use a little spicing up. You came to the rescue in the nick of time.

Thank-you Chicken Tinga. I’m forever yours.

Chicken Tinga Tostadas

Prep Time: 15 minutes

Cook Time: 25 minutes

40 minutes

Yield: 4 - 6 servings

Chicken Tinga Tostadas

Ingredients

2 tablespoon olive oil

1 small onion, thinly sliced into half moons

3 cloves garlic, minced

1/2 teaspoon dried Mexican oregano, crushed between fingertips

1/4 teaspoon dried thyme

coarse salt and fresh black pepper, to taste

1 can (15 ounces) petite diced tomatoes

1 cup salsa

1 teaspoon canned chipotle in adobo, chopped, optional

1 tablespoon white vinegar

4 cups coarsely shredded, cooked chicken (I used rotisserie)

for serving:

warm tostadas or tortillas

1 ripe avocado, peeled, pitted and diced

Queso fresco, cotija or shredded cheddar or monterey jack

shredded lettuce

thinly sliced red onion

sour cream

chopped cilantro

Instructions

Heat the oil in a large skillet over medium-low heat; add onion, garlic, oregano and thyme. Season with salt and pepper. Cook until onion is tender, stirring often.
Stir in the tomatoes with their juices, the salsa, the optional chipotle and vinegar. Turn heat up and bring to a simmer, stirring often for ten minutes. Season with salt and pepper to taste.
Stir in the chicken and cook 5 more minutes. Serve as tostadas or tacos with your favorite toppings.

Notes

Adapted from Rick Bayless & Pati's Mexican Table

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