Who’s still hanging with their fam post-holiday madness? I am, and it’s all about these Chicken Tinga Tostadas! They feed a crowd, everyone can assemble their own and they are de-lish!
1large tomatillohusk removed, rinsed, and roughly chopped
½teaspoonoregano
¼teaspoonground cumin
1canfire-roasted tomatoes
2tablespoonsroughly chopped chipotles plus 2 tablespoons adobo sauce
½cuplow-sodium chicken stock
1bay leaf
Kosher salt
For the Tostadas
1package small Old El Paso Tortillasfried
1cuprefried black beans
1cupfinely shredded cabbage
freshly shredded Monterey jack cheese
1avocadothinly sliced
1cuppico de gallo
2scallionssliced
fresh cilantro
lime wedges
thinly sliced jalapeños
Instructions
Heat oil in a Dutch oven or large pot over medium-high heat until shimmering. Add chicken thighs and cook until well browned, about 6 minutes. Flip thighs and continue to cook until other side is lightly browned, about 3 minutes. Transfer chicken to a plate, leaving fat in pan, and set aside.
Add onions and garlic to the same Dutch oven and cook, stirring occasionally, until onions have browned around the edges, about 5 minutes. Add tomatillo and cook until browned around the edges, about 4 minutes. Add oregano and cumin and cook until fragrant, about 30 seconds. Add tomatoes, chipotle, and adobo sauce and stir to combine. Remove from heat.
Transfer sauce to a blender and puree until smooth. Pour sauce back into pan, stir in chicken stock and bay leaf, and bring to a boil over medium heat. Nestle chicken thighs in sauce, reduce to a simmer, and cook until chicken is fully cooked and easily shredded, about 20-30 minutes. Transfer chicken to a plate and let sit until cool enough to handle. Remove sauce from heat and discard bay leaf.
Pull chicken meat into strips. Stir chicken into sauce and cook over medium heat until warmed through, about 3 minutes. Remove from heat and season with salt to taste.
To assemble, place a fried tortilla on a plate and top it with a smear of warmed refried beans, about a ½ cup of Chicken tinga, some finely shredded cabbage, a few tablespoons of freshly shredded Monterey jack cheese, as many avocado slices as you want, a heathy spoonful of pico de gallo, some sliced scallions, fresh cilantro, thinly sliced jalapeños and serve it alongside some additional lime wedges