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Shredded Spicy Chicken Tostadas (Tinga)
Nb persons: 10
Yield:
Preparation time:
Total time:
Source:
| Chicken: | |
| 1 pound | chicken breast, boneless skinless |
| 1 tablespoon | whole peppercorns |
| 1 tablespoon | salt |
| 2 cloves | garlic |
| 1/4 medium | white onion |
| 1 | bay leaf |
| Tinga: | |
| 4 ounces | raw pork chorizo |
| 1/2 large | white onion, chopped |
| 1 clove | garlic, minced |
| 3 | tomatoes, boiled 30 seconds, peeled and seeded |
| 1 cup | chopped tomatillos,, (husked and rinsed first) |
| 2 tablespoon | puréed chipotle |
| 1 1/2 teaspoon | kosher salt, plus more for seasoning |
| 1 teaspoon | black pepper, plus more for seasoning |
| 1/2 teaspoon | Mexican oregano, dried, crumbled |
| 1 sprig | fresh marjoram |
| 1 sprig | fresh thyme |
10 tostadas
10 tostadas
For the chicken: Place the chicken, peppercorns, salt, garlic, onion and bay leaf in a heavy saucepan with 6 cups of water. Bring to a boil over high heat, and then reduce to a simmer over medium low heat for 20 minutes. Turn the heat off and remove the chicken from the liquid. Reserve the broth for later use. Using 2 forks or clean hands, shred the chicken into a bowl and set aside.
For the Tinga: In a large heavy sauté pan, cook the chorizo over medium heat until fully cooked, about 6 minutes. Add the onions, and sauté until translucent and fragrant, about 3 minutes. Add the garlic and sauté for 1 minute. Add the tomatoes and cook for 1 minute. Add the tomatillos and cook for 1 minute. Add the chipotle, salt, pepper, Mexican oregano and the sprigs of marjoram and thyme. Add the shredded chicken. Continue cooking for another 3 minutes. Add between 1/2 cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce. Cook for 5 more minutes. Remove the marjoram and thyme sprigs.
To assemble: Place 2 tablespoons of tinga on each tostada. Serve immediately.
Serves 8 - 10
From Food Network Mexican Made Easy
Recipe uploaded with Shop'NCook for iPhone.
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