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Recipe courtesy of Marcela Valladolid

Show: Mexican Made Easy

Episode: Mother's Day

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Spicy Chicken Tostadas (03:43)

Total:: 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

Watch how to make this recipe.

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.

My Private Notes

Name: Shredded Spicy Chicken Tostadas (Tinga)
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 8 to 10 servings
Ingredients: 1 pound boneless skinless chicken breasts; 1 tablespoon whole peppercorns; 1 tablespoon salt; 2 cloves garlic; 1/4 medium white onion; 1 bay leaf; 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