TOSTADAS DE TINGA DE POLLO (Chicken Tinga Tostadas)
- Serves
- Serves 6
- Difficulty
Tinga is a beautiful sauce that built from layers of flavours, the sauce cooks very much like an Indian sauce. The frying of onions, the amount of oil, the rich tomato and tomatillo base with the smoky heat of chipotle and the perfume of bay make this a special sauce indeed. It can either be cooked saucy to serve with rice or reduce the sauce a bit and use as a tostada topping. We have used chicken but you could use prawns or for a vegetarian version green beans and small cubes of potatoes would go down a treat.
Additional details
- Tostadas
- 6 Cool Chile Corn Tortillas 12cm
- Rapeseed Oil
- The TInga
- Cooked Chicken thighs approx. 360g
- 1 medium onion - thinly sliced
- 450g fresh plum tomatoes
- 6 tablespoons of chopped tomatoes
- 2 tbsp Cool Chile Chipotle in Adobo paste
- 2 fresh or tinned tomatillos
- 2 cloves crushed garlic
- 3 tablespoons of rapeseed oil
- 1 teaspoon Mexican Oregano
- ¼ dried marjoram
- ½ teaspoon of salt
- ¼ dried thyme
- 2 bay leaves
- 200ml chicken stock
- To Garnish
- Pecorino Cheese
- Iceberg lettuce
- Avocado
Additional details
- Grill the tomatillos (if using fresh) and tomatoes until charred all over and transfer to a food processor with any juices.
- Once cooled add the chopped tomatoes and blitz into a smooth sauce.
- Heat the oil in a deep sided frying pan and add the onion, bay leaves and salt until the onions are soft and translucent - cook on a low heat approx. 10 minutes.
- Add the garlic and cook for a further minute.
- Add the tomatillos and tomatoes to the onions, taking care as this will splutter!
- Stir in Mexican oregano, marjoram, thyme, chipotle paste, and simmer, stirring occasionally for approx. 5 minutes then add the chicken and stock and cook on a low heat for a further 20 minutes.
- Preheat the oven to 180ºC.
- Lay your tortillas out in a single layer and brush both sides with rapeseed oil
- Place on a baking tray and bake for 10 minutes, turning once
- Heat the oil, until hot, 190°C. Lower, one whole tortilla in at a time into the hot oil, cook until most of the bubbles have disappeared and the tortilla is barely golden brown.
- Remove from the oil and drain on kitchen paper.
To Assembly
Add a few spoonfuls of chicken tinga on top of your tortilla and garnish with lettuce, pecorino and
sliced avocado.
How to Make Tostadas
Stale machine made tortillas are best for making deep fried and baked crunchy snacks, this is
because when they have minimum water they will not become greasy. If they are fresh, leave
them to dry on a plate for 10-15 minutes.
Baked
Fried
Highlighted Ingredients
-
12cm - WHITE 1kg - Taqueria Tortillas
£5.50
-
Chipotle in Adobo 170g
£4.35
-
Whole Tomatillos 822g Tin - Carey
£3.75
-
Mexican Oregano 20g
£4.15