Ingredients
- 300 g cooked, shredded chicken breast
- 3 ripe tomatoes
- 1/2 onion
- 1 garlic clove
- 2 chipotle peppers in adobo sauce
- 1 tablespoon oil
- 8 corn tostadas
- 150 g refried beans
- 100 g crema (Mexican sour cream)
- 100 g queso fresco
- 1 avocado, sliced
- Chopped lettuce and salt to taste
Step-by-step
Using a different robot? Switch it here:
- Put the tomato, half onion, garlic and chipotles in the mixing bowl and blend 20 sec/speed 6.
- Add the oil and sauté the sauce 10 min/100°C/speed 1.
- Add the shredded chicken and cook 8 min/100°C/reverse/spoon speed. Adjust the salt.
- Spread beans on each tostada and add a portion of tinga.
- Top with lettuce, crema, queso fresco and avocado slices.
Tips
- Save a bit of the chicken cooking broth in case the tinga needs more moisture.
- Add more chipotle if you like it very spicy.
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