June 1, 2013

Chicken Tinga Tostadas

  • 2 tablespoon olive oil
  • 1 small onion, thinly sliced into half moons
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried Mexican oregano, crushed between fingertips
  • 1/4 teaspoon dried thyme
  • coarse salt and fresh black pepper, to taste
  • 1 can (15 ounces) petite diced tomatoes
  • 1 cup salsa
  • 1 teaspoon canned chipotle in adobo, chopped, optional
  • 1 tablespoon white vinegar
  • 4 cups coarsely shredded, cooked chicken (I used rotisserie)
  • for serving:
  • warm tostadas or tortillas
  • 1 ripe avocado, peeled, pitted and diced
  • Queso fresco, cotija or shredded cheddar or monterey jack
  • shredded lettuce
  • thinly sliced red onion
  • sour cream
  • chopped cilantro
  1. Heat the oil in a large skillet over medium-low heat; add onion, garlic, oregano and thyme. Season with salt and pepper. Cook until onion is tender, stirring often.
  2. Stir in the tomatoes with their juices, the salsa, the optional chipotle and vinegar. Turn heat up and bring to a simmer, stirring often for ten minutes. Season with salt and pepper to taste.
  3. Stir in the chicken and cook 5 more minutes. Serve as tostadas or tacos with your favorite toppings.