Tinga Tostadas

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Poach the chicken thighs in salted water for 20 minutes, then lift out, cool slightly and shred. Keep 150 ml of the poaching liquid.

   Mark done Start 20 min timer

2. Fry the onion in the oil over medium heat for 8 minutes until soft and starting to colour. Add the garlic for 1 minute more.

   Mark done Start 8 min timer

3. Blend the tomatoes, chipotles and adobo until smooth and pour into the pan. Add the oregano, bay and salt.

   Mark done

4. Simmer 12 minutes until the sauce darkens and thickens.

   Mark done

5. Stir in the shredded chicken and the reserved poaching liquid. Simmer another 8 minutes until the sauce clings to the meat. Remove the bay.

   Mark done

6. For the tostadas, either shallow fry the tortillas in 1 cm of oil for 45 seconds a side until rigid, or brush with oil and bake at 200C fan for 8 minutes, turning once. Drain and salt lightly.

   Mark done Start 45 sec timer

7. Spread each tostada with refried beans, pile on the tinga, then lettuce, crema, cheese and avocado.

   Mark done

8. Serve at once with lime wedges, before the base softens.

   Mark done

Chef’s Tips

• Beans first, always. They are the glue that holds a tostada together.
• Build them at the table. A dressed tostada goes soft in about four minutes.
• Chipotles in adobo vary in heat. Start with two and add the third after tasting.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• A michelada
• Mexican rice
• Pickled jalapeños

Storage & Reheating

The tinga keeps 4 days refrigerated and freezes 3 months. Fry the tostadas fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.