Mini Chicken Tinga Tostadas

5 minutes Prep Time
35 minutes Cook Time
35 Servings

“Chicken tinga is a traditional dish that is very popular in Hispanic culture. The tinga sauce is made with tomatoes and chipotle peppers. These mini chicken tinga tostadas are the perfect bite-size appetizers for your Cinco de Mayo celebrations!”  @foodiemama1   @thefeedfeed

Ingredients

  • 5 cups chicken broth or water
  • 1 chicken breast, boneless & skinless
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 tablespoon kosher salt

  • 1 can Red Gold Canned Whole Peeled Tomatoes 28 oz, drained

  • 1 can Red Gold Mild Diced Tomatoes + Green Chilies 10 oz

  • 1 can chipotle peppers in adobo sauce, 7oz
  • 1 tablespoon oil
  • 1/2 small yellow onion, thinly sliced
  • mini tostadas chips
  • queso fresco, crumbled for topping
  • fresh cilantro, for topping
  • lime pickled red onion, for topping

Instructions

Step one

In a pot, bring 5 cups of water to a boil. Add chicken breast, bay leaves, dried oregano and salt to the pot. Allow the chicken to cook for 25 minutes or until the chicken is fork tender.

Step two

In a blender add Red Gold Whole Peeled Tomatoes and Red Gold Mild Diced Tomatoes + Green Chilies, chipotle peppers and 1 1/2 cups of chicken broth or water.  Blend and add salt to taste.

Step three

Shred chicken breast and set aside.

Step four

In a pan, add oil and onion.  Cook until translucent and then add the shredded chicken breast. 

Step five

Add the sauce from the blender to the pan. Mix everything together, cover and allow to simmer on low for 5-10 minutes.

Step six

Serve tinga chicken on tostadas topped with crumbling cheese, cilantro and lime pickled red onion. 

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