These selfmade tostadas de tinga are a Mexican evening favourite! Crispy toasted corn tortillas get topped with refried beans, guacamole, and smoky, spicy hen tinga. Each chew is full of chipotle taste and crunch!
I really like recreating my favourite Mexican avenue meals recipes at dwelling, from conventional pambazos to tacky hen flautas, and these flavor-packed selfmade tostadas.
Buddies and followers of Mexican meals, as we speak’s recipe is for you! In my home, Mexican evening is one of the best excuse to recreate my favourite genuine avenue meals dishes. Just lately, I made these tostadas de tinga that (humbly) knocked our socks off. The flavors within the saucy hen tinga turned out excellent within the Immediate Pot. Smoky, zesty, savory, and simply spicy sufficient.
After piling the hen onto a corn tortilla with refried beans and some basic toppings, everybody on the desk went again for seconds. I even wrapped up the leftover hen tinga in a fluffy flatbread for lunch the subsequent day. Cook dinner as soon as, eat twice, particularly when it’s this scrumptious!
Why I Love These Tostadas de Tinga
- Fast. Even when you’re cautious about cooking hen, the Immediate Pot makes it SO straightforward and foolproof. Simply add every part to the Immediate Pot, seal the lid, and let it cook dinner. The hen tinga comes out wealthy, juicy, and stuffed with taste in a fraction of the time it takes utilizing different strategies.
- Daring chipotle flavors. For those who love the flavour of spicy, smoky chilies, as you discover in my recipes for chipotle hen or garlic guajillo steak, these hen tinga tostadas are proper up your alley. Each chew is bursting with Mexican-inspired substances, with the choice to adapt the spice degree to style.
- Customizable. Your basic tostada comes loaded with a thick layer of refried beans and juicy shredded hen tinga, and from there, it’s as much as you! I really like including creamy guacamole, crunchy cabbage, and recent pico de gallo to tame the chili warmth.
What Is Tinga?
In Mexico, “tinga” is a stew made out of tomatoes, onion, garlic, chipotles with adobo sauce, and spices. Hen tinga, or tinga de pollo, is made with shredded hen, and also you’ll most frequently see it piled onto tostadas: a flat and crispy corn tortilla that’s toasted, then layered with refried beans, tinga, and toppings like shredded lettuce, salsa, and guacamole.
Components You’ll Want
These tostadas include my Immediate Pot hen tinga layered over a crispy corn tortilla with extra tasty Mexican-inspired toppings. I’m going over the substances you’ll want and embody some notes under. Scroll all the way down to the printable recipe card for the total listing and full recipe particulars.
For the Hen Tinga
- Hen – I take advantage of boneless, skinless hen thighs. You should use hen breasts when you want.
- Oil – Olive oil or one other cooking oil, like avocado or canola oil.
- Spices – Cumin, paprika (candy or smoked), garlic powder, and salt. For those who’d like to make use of recent garlic, substitute 2-4 minced cloves per 1 teaspoon of garlic powder.
- Onion – Slice up a yellow onion or comparable.
- Chipotles in Adobo – Chop the peppers and reserve a few spoonfuls of the adobo sauce.
- Hen Inventory – Or low-sodium hen broth. You should use vegetable inventory or broth if wanted.
- Enchilada Sauce – Because the chipotle peppers convey a superb quantity of warmth, I wish to adapt my selfmade enchilada sauce to make it a bit milder. Any gentle enchilada sauce will work, store-bought or selfmade.
- Herbs – Recent or dried oregano and bay leaves.
For the Tostada
- Tortillas – Corn tortillas are the normal alternative for tostadas as they’re sturdier and crispier than flour tortillas. You’ll toast the tortillas within the oven earlier than you add the toppings (“tostada” is Spanish for toasted, in any case).
- Refried Beans – Select your most popular store-bought refried beans or borrow the selfmade recipe from my huevos rancheros tacos.
- Guacamole – Nothing beats the freshness of selfmade guacamole! Be happy to make use of your favourite recipe. Retailer-bought guac may also work in a pinch.
- Shredded Cabbage – This may be purple or inexperienced cabbage, or shredded lettuce when you’d like.
- Pico de Gallo – Use your favourite pico de gallo recipe or store-bought. You too can use common salsa, both spicy or gentle.
How you can Make Tostadas de Tinga
Like my Immediate Pot hen mole (which I additionally extremely suggest if Mexican cooking is your jam!), the hen tinga for this recipe is fast and simple to make within the strain cooker. After that, it’s a matter of toasting your tortillas and piling them up with all of the fixings. Right here’s how you can do it:
First, Put together the Hen Tinga
I often get my tinga de pollo strain cooking whereas I chop and prep the tostada substances. This fashion, every part is able to go.
- Season the hen. Mix the hen with olive oil, salt, cumin, paprika, and garlic powder, and toss to coat.
- Brown the hen. Subsequent, along with your Immediate Pot set to Sauté, sear the seasoned hen in a little bit of oil till it’s browned on all sides.
- Load the Immediate Pot. Add the remaining tinga substances to the pot, and seal the lid.
- Cook dinner. Set the hen to cook dinner on Guide/Excessive Stress for quarter-hour, adopted by a pure launch.
- Shred. Lastly, use a pair of forks to shred the hen contained in the pot, and depart it to relaxation within the sauce whilst you prep the corn tortillas for the tostadas.
Then, Make the Tostadas
Along with your hen saucy and ready, it’s time to assemble these hen tinga tostadas:
- Toast the tortillas. Brush your corn tortillas calmly with olive oil and bake them at 410ºF for 10 minutes on parchment-lined baking sheets. Make certain they’re in a single layer, and don’t neglect to flip midway by.
- Assemble. I often assemble my tostadas beginning with a layer of refried beans, then guacamole, adopted by a scoop of hen tinga topped with shredded cabbage and pico de gallo. Pile ‘em up, and luxuriate in!
Suggestions and Variations
- Brown the hen first. Whereas it’s not 100% crucial, searing is a fast additional step that provides taste. If it’s good to, you may sear the hen in batches.
- Let the Immediate Pot naturally launch. This implies merely permitting the Immediate Pot to step by step depressurize quite than manually venting the strain as soon as the cooking time is up. Don’t skip this step! The hen continues to cook dinner whereas the pot naturally releases.
- Test that the hen is cooked. Use an instant-read thermometer to examine the interior temperature on the thickest a part of the hen thighs (or breasts). Hen is finished when it reaches 165ºF.
- Make it tacky. Crumble over Mexican cotija cheese (feta is an efficient substitute), or shredded Monterey Jack, cheddar, or Asiago cheese.
- Add bitter cream. Add bitter cream or Mexican crema to the tostadas for a refreshing layer.
- Vegetarian. An effective way to make vegetarian tostadas is to swap the meat for tofu sofritas.
Tostadas are a bit totally different than tacos. Whereas a taco is folded across the substances to create somewhat pocket, a tostada is flat. There’s no folding, tilting, or turning wanted. Simply carry it up, hold it straight, and tuck in!
Storing and Reheating
- Refrigerate. You’ll wish to retailer the tortillas, hen, and toppings individually in order that the substances don’t grow to be soggy. I like to recommend preserving every part hermetic in containers and reheating/assembling your tostadas de tinga inside 3 days.
- Reheat. Pop the corn tortillas again into the oven to crisp them up once more. You possibly can reheat the hen tinga within the oven lined with foil or uncovered within the microwave.
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For the Hen Tinga
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Season the hen. In a big mixing bowl, toss the hen with olive oil, kosher salt, cumin, smoked paprika, and garlic powder till the hen is totally coated.
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Brown the hen. Set your Immediate Pot to the saute perform and let it warmth up for a minute or so. Add 1 tablespoon of olive oil and let it warmth up for 30 seconds. Add the seasoned hen and brown on all sides.
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Load the Immediate Pot. Add the onion, chipotles, adobo sauce, hen inventory, enchilada sauce, oregano, and bay leaves.
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Cook dinner. Seal the Immediate Pot and cook dinner on excessive strain for quarter-hour. Enable the strain to naturally launch.
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Shred. As soon as the strain has been launched, shred the hen with two forks contained in the Immediate Pot.
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Relaxation. Enable the hen to take a seat within the sauce for a couple of minutes to soak within the sauce.
For the Tostadas
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Prep. Preheat the oven to 410°F and line baking sheets with parchment paper.
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Bake. Brush every tortilla with olive oil and prepare them in a single layer on the ready baking sheets. Bake for 10 minutes, flipping midway by.
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Assemble. Unfold ¼ cup refried beans over every tostada adopted by 2-3 tablespoons guacamole, a handful of the hen combination, a hearty pinch of shredded cabbage, and 2-3 tablespoons pico de galo. Serve.
Serving: 2tostadas | Energy: 930kcal | Carbohydrates: 72g | Protein: 57g | Fats: 48g | Saturated Fats: 8g | Polyunsaturated Fats: 7g | Monounsaturated Fats: 29g | Trans Fats: 0.04g | Ldl cholesterol: 216mg | Sodium: 4217mg | Potassium: 1285mg | Fiber: 19g | Sugar: 20g | Vitamin A: 1409IU | Vitamin C: 28mg | Calcium: 162mg | Iron: 6mg
Dietary data is an estimate and offered as courtesy. Values might range in line with the substances and instruments used. Please use your most popular dietary calculator for extra detailed data.
