Tostadas de Tinga

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Tostadas de Tinga

These tostadas de tinga start with a crispy corn tortilla topped with refried beans and guacamole, layered with smoky, spicy Mexican chicken tinga.

Prep Time20

Cook Time40

Total Time1

Course: Dinner

Cuisine: Mexican

Keyword: chicken tostadas, tostadas de tinga, tostadas de tinga de pollo

Servings: servings

Author: Katerina | Diethood

Equipment

Instant Pot

Ingredients

For the Chicken Tinga

2 pounds boneless skinless chicken thighs
2 tablespoons olive oil divided
1 teaspoon kosher salt
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 yellow onion thinly sliced
4 chipotles in adobo sauce chopped
2 tablespoons adobo sauce
½ cup chicken stock
1 cup mild enchilada sauce
1 teaspoon dried oregano
2 bay leaves

For the Tostada

8 corn tortillas
¼ cup olive oil
2 cups refried beans
1½ cups guacamole
1½ cups shredded cabbage
1½ cups pico de gallo

Instructions

For the Chicken Tinga

Season the chicken. In a large mixing bowl, toss the chicken with olive oil, kosher salt, cumin, smoked paprika, and garlic powder until the chicken is thoroughly coated.
Brown the chicken. Set your Instant Pot to the saute function and let it heat up for a minute or so. Add 1 tablespoon of olive oil and let it heat up for 30 seconds. Add the seasoned chicken and brown on all sides.
Load the Instant Pot. Add the onion, chipotles, adobo sauce, chicken stock, enchilada sauce, oregano, and bay leaves.
Cook. Seal the Instant Pot and cook on high pressure for 15 minutes. Allow the pressure to naturally release.
Shred. Once the pressure has been released, shred the chicken with two forks inside the Instant Pot.
Rest. Allow the chicken to sit in the sauce for a few minutes to soak in the sauce.

For the Tostadas

Prep. Preheat the oven to 410°F and line baking sheets with parchment paper.
Bake. Brush each tortilla with olive oil and arrange them in a single layer on the prepared baking sheets. Bake for 10 minutes, flipping halfway through.
Assemble. Spread ¼ cup refried beans over each tostada followed by 2-3 tablespoons guacamole, a handful of the chicken mixture, a hearty pinch of shredded cabbage, and 2-3 tablespoons pico de galo. Serve.

Nutrition