I’ve been wanting to share this recipe for the longest! Who doesn’t remember a nice tinga tostada dinner growing up? It was one of my moms staple recipes that never failed to satisfy. And yes, we do add chorizo to this recipe…make sure you buy Mexican chorizo and not Spanish (two very different things). For the chipotles, I prefer La Morena brand but any brand will do really. I think I just really like this one because it reminds me of my mom.
This recipe is easy and will last in your fridge for days. For the chicken, I used left over rotisserie chicken I had in my fridge (about 3/4 of a large one).
Also, if you don’t have yogurt in your fridge, feel free to use sour cream, or better yet, Salvadorian cream (my fave!)
enjoy!
INGREDIENTS:
FOR TINGA:
1 tbsp grapeseed oil
6oz Mexican Chorizo
½ cup onion, finely chopped
2 garlic cloves, finely chopped
1.25 lbs shredded rotisserie chicken
4 tomatoes, roasted
3-4 chipotles in adobo (from a can)
8oz chicken broth
Salt and pepper
TO BUILD TOSTADAS:
12 tostadas
1 cup greek yogurt
Shredded lettuce
Queso fresco
INSTRUCCIONS
STEP 1:
On a large pan, heat up grapeseed oil. Once hot, carefully add in chorizo. On medium heat, allow chorizo to cook, stirring constantly, allowing the chorizo to break apart. Cook until chorizo is fully cooked, about 7 minutes. Remove chorizo from oil and set aside. Keep pan with oil on stovetop
STEP 2:
On medium/low heat, add onion to the same pan. Stir onions for about 3-5 minutes until fragrant, add garlic and continue stirring together, be careful not to burn them. Add chicken, stir thoroughly for about 3 minutes. Add chorizo and stirr. Leave on the pan under medium/low heat stirring occasionally while you make the sauce.
STEP 3:
To make the sauce, blend tomatoes, chiles, and broth thoroughly, about 30 seconds. Season with salt and pepper.
STEP 4:
Pour the sauce over chicken and chorizo. Mix until fully combined. Allow to simmer under medium heat for about 10 minutes, stirring occasionally.
TO BUILD TOSTADAS:
Smear about a tablespoon of yogurt on each tostada, season with salt and pepper. Top with tinga, lettuce and queso fresco. You can also drizzle a bit of the adobo sauce on top for an extra kick.