Chicken Tinga Tostadas

Ingredients

• 600 g chicken thigh fillets
• 400 g tinned chopped tomatoes
• 2 tbsp chipotle paste
• 1 white onion
• 3 clove garlic cloves
• 8 tostada shells
• 400 g tinned refried beans
• 30 g pickled jalapeños
• 20 g fresh coriander

Method

1. 1

   Poach the chicken thighs in salted water for 20 minutes until cooked through. Shred with two forks.

2. 2

   Fry the sliced onion and crushed garlic in a pan until softened. Add the chipotle paste and cook for 1 minute.

3. 3

   Pour in the tinned tomatoes and simmer for 10 minutes until thickened into a sauce. Season well.

4. 4

   Stir the shredded chicken into the tinga sauce and heat through.

5. 5

   Warm the refried beans in a small pan and spread onto each tostada shell.

6. 6

   Top with chicken tinga, pickled jalapeños, and fresh coriander. Serve immediately.