Tag Archives: Tostadas

Mexican Tinga

 

Mexican Tinga is an authentic dish made with a chipotle pepper sauce.  Although this dish uses a whole can of chipotle peppers, it isn’t too spicy.  Perhaps my definition of spicy differs from yours though.  This would be delicious with some refried beans in it as well.  I hope you enjoy this Mexican Tinga dish!

 

Ingredients:
1 (7 oz) Can Chipotles in Adobo Sauce
1 (14 oz) Can Diced Tomatoes
1 Tablespoon Olive Oil
1 Garlic Clove, minced
1 Onion, thinly sliced
2 1/2 Cups Shredded Cooked Chicken
Crunchy Tostada Shells
Cotija Cheese
Cilantro
Avocado
Lime Juice

 

Prepare the sauce by combining the entire can of chipotles in adobo sauce with the diced tomatoes in a blender.  Blend until smooth.

Heat olive oil in a large skillet over medium/high heat.  Add onion, cooking until softened.  Add garlic, cook 1 minute.

Stir in the chicken and sauce.  Bring to a bubble, reduce heat and simmer to thicken slightly.

Serve the chicken mixture over a tostada shell and top with Cotija cheese, fresh cilantro, chopped avocado and a squirt of fresh lime juice.

 

Yield: 4 Servings

 

Chicken and Avocado Tostadas


I have recently moved to New Mexico, so I thought this meal was fitting.  This recipe came from a Paleo blog, although I un-paleoed it by using corn tortillas.  Oh well.  There is a local store that I got these fresh corn tortillas and Pico de Gallo from – so delicious!

 

Ingredients:
8 Corn Tortillas
Canola Oil
3 Avocados
2 Limes
1/4 Cup Cilantro, chopped
Salt & Pepper
2 Cups Shredded Chicken
1/4 teaspoon Paprika
Pico de Gallo – Homemade or store bought (about 1 cup)

 

Preheat oven to 400°F.  Place the tortillas on a baking sheet and lightly oil with canola oil.  Place in oven and bake until crispy, turning once or twice, about 10-15 minutes.

Mash together the avocados, juice of 1 lime and cilantro in a bowl.  Season to taste with salt and pepper.  Set aside.

Toss the chicken with the paprika and the juice of half a lime.  The chicken can be warmed in the microwave for 1 minute if desired.

Serve the tortillas with a spoonful of avocado, some chicken and Pico de Gallo on top.

Serves: 4

-Recipe from Paleo Table -