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Marcela Valladolid's Chicken Tinga Tostadas

Marcela Valladolid's Chicken Tinga Tostadas

Chicken Tinga Tostadas Imgredients:
  • 6 cups water
  • 1 pound chicken breast, boneless, skinless
  • ¼ medium white onion
  • 2 peeled garlic cloves
  • 1 bay leaf
  • 1 tablespoon whole peppercorns
  • 1 tablespoon salt
For the Sauce:
  • 4 oz raw pork chorizo
  • 1 roughly chopped small white onion
  • 1 roughly chopped garlic clove 1 pound tomatoes or 3 tomatoes boiled 30 seconds, peeled and seeded
  • 1 cup sliced tomatillos, husked and rinsed
  • 1 sprig of marjoram
  • 1 sprig of thyme
  • ½ teaspoon crumbled dried oregano
  • 1 ½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons pureed chipotle
For Tostadas:
  • 10 tostadas
  • 1 cup warmed refried pinto beans (can be home made or canned)
  • Shredded iceberg lettuce gor garnish
  • Avocado Slices for garnish
  • Queso Fresco for garnish
  • Mexican Crema for garnish
  • Radishes, sliced in ¼-inch rounds for garnish
  • Salsa (homemade or store bought) for garnish

For Chicken:

  1. Combine ingredients for the chicken in a large heavy sauce pan.
  1. Bring to a boil and reduce to a simmer. Simmer for 20 minutes.
  1. Turn heat off and remove chicken from liquid. reserve liquid reserve for later use.
  1. Shred the chicken, using your hand in thin slices.

For Tinga:

  1. In a large heavy saute pan, cook chorizo over medium heat until fully cooked, about 6 minutes.
  1. Remove chorizo and reserve. If chorizo does not leave 2 tablespoons of fat, add 2 tablespoons of vegetable oil to the pan.
  1. When oil is hot, add onion. Saute until translucent and fragrant, about 3 minutes. Add garlic and saute for 1 minute. Add tomato and cook for 1 minute. Add tomatillos and cook for 1 minute.
  1. Add marjoram, thyme, oregano,chorizo, chicken, salt, pepper, and chipotle. Continue cooking for another 3 minutes.
  1. Add between ½ and 1 cup of the chicken cooking liquid (broth), depending on thickness of sauce. Cook for 5 more minutes. Place 2 tablespoons of tinga on a tostada smeared with 1 tablespoons of refried beans tostada.
  1. Serve immediately with toppings on the side so people assemble themselves.

Click here for Marcela Valladolid's Pineapple-Vanilla Agua Fresca recipe>>


For More Information On Chef Marcela Valladolid:
www.chefmarcela.com
www.twitter.com/chefmarcela
instagram @chefmarcela
www.facebook.com/ChefMarcelaValladolid



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