Chicken Tinga Tostadas
Ingredients
- 600 g chicken thigh fillets
- 400 g tinned chopped tomatoes
- 2 tbsp chipotle paste
- 1 white onion
- 3 garlic cloves
- 8 tostada shells
- 400 g tinned refried beans
- 30 g pickled jalapeños
- 20 g fresh coriander
Nutrition (per serving)
- Calories
- 511 kcal
- Protein
- 40.2 g
- Carbohydrate
- 42.5 g
- of which sugars
- 7.6 g
- Fat
- 17.3 g
- of which saturates
- 3.7 g
- Fibre
- 10 g
- Salt
- 2.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Poach the chicken thighs in salted water for 20 minutes until cooked through. Shred with two forks.
- 2
Fry the sliced onion and crushed garlic in a pan until softened. Add the chipotle paste and cook for 1 minute.
- 3
Pour in the tinned tomatoes and simmer for 10 minutes until thickened into a sauce. Season well.
- 4
Stir the shredded chicken into the tinga sauce and heat through.
- 5
Warm the refried beans in a small pan and spread onto each tostada shell.
- 6
Top with chicken tinga, pickled jalapeños, and fresh coriander. Serve immediately.
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