Shredded Spicy Chicken Tostadas (Tinga)

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • Chicken:
  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon whole peppercorns
  • 1 tablespoon salt
  • 2 cloves garlic
  • 1/4 medium white onion
  • 1 bay leaf
  • Tinga:
  • 4 ounces raw pork chorizo
  • 1/2 large white onion, chopped
  • 1 clove garlic, minced
  • 3 tomatoes (about 1 pound), boiled 30 seconds, peeled and seeded
  • 1 cup chopped tomatillos (husked and rinsed first)
  • 2 tablespoons pureed chipotle
  • 1 1/2 teaspoons kosher salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • 1/2 teaspoon crumbled dried Mexican oregano
  • 1 sprig fresh marjoram
  • 1 sprig fresh thyme
  • 10 store-bought tostadas
Directions

For the chicken: Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a large heavy saucepan with 6 cups of water. Bring to a boil over high heat, and then reduce to a simmer over medium-low heat for 20 minutes. Turn the heat off and remove the chicken from the liquid. Reserve the broth for later use. Using 2 forks or clean hands, shred the chicken into a bowl and set aside.

For the tinga: In a large heavy saute pan, cook the chorizo over medium heat until fully cooked, about 6 minutes. Add the onions and saute until translucent and fragrant, about 3 minutes. Add the garlic and saute for 1 minute. Add the tomatoes and cook for 1 minute. Add the tomatillos and cook for 1 minute. Add the chipotle, salt, pepper, Mexican oregano and the sprigs of marjoram and thyme. Add the shredded chicken. Continue cooking for another 3 minutes. Add between 1/2 cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce. Cook for 5 more minutes. Remove the marjoram and thyme sprigs.

To assemble: Place 2 tablespoons of tinga on each tostada. Serve immediately.


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