Tinga de Pollo Tostadas

4 stars based on 4 votes.
4 ratings
Rate This Recipe
in Englishen Español
Tinga de Pollo Tostadas

Ingredients

  • 2 teaspoons vegetable oil
  • 1 cup chopped white onion
  • 3 cloves garlic, minced
  • 3 Roma tomatoes, chopped, about 1 1/2 cups
  • 1 teaspoon dried oregano
  • 3 cups cooked, finely shredded chicken*
  • 3 teaspoons TABASCO® brand Original Red Sauce
  • 1 cup chicken stock, preferably homemade or reduced-sodium canned or boxed
  • 1 1/2 teaspoon salt or to taste
  • 8 tostadas

Garnish

  • 1/2 cup Mexican crema or sour cream
  • 1 cup crumbled queso fresco or farmer’s cheese
  • 2 tablespoons minced cilantro

Preparation

Place oil in a large frying pan over medium heat. Sauté onion and garlic until translucent, stirring frequently, 6-8 minutes. Stir in tomatoes and oregano and continue to cook for another 5 minutes. Add shredded chicken, TABASCO® Sauce and chicken stock. Simmer another few minutes or until liquid is absorbed. Add salt.

Spoon chicken tinga onto the tostadas. Garnish with a dollop of Mexican crema, a sprinkle of queso fresco and minced cilantro.

*You can easily make your own shredded chicken by boiling a whole cut-up chicken (approx. 4 pounds) with 1 quartered onion, 4 cloves peeled garlic, 1 stalk celery and 1/2 bunch of cilantro. Boil for 45-50 minutes or until cooked. When the chicken has cooled, pull the meat off the bone in large chunks, then shred to desired consistency. Discard skin and bones. Save the broth for any Mexican dish that calls for chicken stock.

Makes 8 tostadas.

Talk About It!

Post a Comment

Your Comment:

Name:

Email:

Try
another
image

Comment Policy

You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Type the two words above:

Add Comment
Be the first to comment on this recipe!
More