top of page

Chicken tinga tostadas (Tostadas de tinga poblana)

Updated: Apr 23, 2021

A quick and easy chicken in sauce. Great for tacos, enchiladas or tostadas. This is your quick fix Mexican dish!

For more recipes from this book click here. Serves 4-6

Chicken 2 large chicken breasts 1/2 onion, chunked 3-4 black peppercorns 2 cloves garlic, minced 1 bay leaf Touch of salt OR Ready rotisserie chicken. Add all ingredients to a pot and Just cover with water. Bring to a boil and simmer gently for 30 minutes till soft. Remove chicken and add a touch of the stock and mash or shred. Set the sloppy mash aside aside. While the chicken is simmering...

Sauce: 1/2 onion, sliced fine 2-3 garlic cloves, minced 1 can (14 oz) diced or stewed tomatoes 1 chipotle chile in adobo sauce, minced. More to taste if needed. 3 tablespoons cilantro, minced Oil Salt to taste Add a touch of oil to a pot and sauté the onions with some salt till translucent, do not brown. Add the chile and cook for a minute and add the tomatoes and cook for 10-15 minutes till a wonderful sauce develops. Add the shredded chicken and cook till you have an almost dry chicken dish. If too dry, add some of the chicken stock. Add on: this sauce is enhanced tremendously by chorizo. Add 1/4 lb loose chorizo, out of casing, to the onions and sauté for 2-3 minutes. Continue with the recipe as described. Serve on tacos, tostadas or wrapped as enchiladas. Accompaniments: Queso fresco, or Mexican style cheese Avocado Pickled jalapeños and carrots Sour cream, Salvadorian of course Shredded cabbage Black or red beans, Mexican style, on the side

24 views0 comments

Recent Posts

See All


  • Facebook
  • Twitter
  • Pinterest
  • Tumblr Social Icon
  • Instagram
  • Blogger
bottom of page