dinner · dairy-free
Chicken tinga tostadas
Shredded chicken in a smoky tomato and chipotle sauce with soft onion, spooned onto crisp tostadas and topped with avocado. Quick and bold.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Slice the onion thin and mince the garlic and chipotle. Warm the oil in a skillet over medium heat and cook the onion until soft, about 7 minutes.
-
2
Add the garlic and chipotle and stir for 30 seconds. Pour in the crushed tomatoes and simmer uncovered 8 minutes, until slightly thickened.
-
3
Stir in the cooked shredded chicken and heat until it reaches 74°C (165°F). If the sauce gets too thick to cling to the chicken, add a splash of water.
-
4
Slice the avocado. Right before serving, pile the chicken on the tostadas and top with avocado.
