In this tostada recipe, chicken thighs are cooked with onion, garlic, cumin, paprika, chipotle and served with a crunchy slaw. Use jalapenos or more chipotle if you are inclined to spicy food. Serve with hot sauce and salsa on the side. Smart Recipes, Mexican Recipes, Chicken Recipes, Recipes Chicken Mexican Chicken Tinga Tostadas Chicken Tinga Tostadas Recipe | PT1H20M Serves 6 Ingredients: 2 Tablespoons Canola Oil 1 Large Onion 4 Cloves Garlic 1 Teaspoon Kosher Salt & Ground Black Pepper 1 Tablespoon Paprika 1 Tablespoon Ground Cumin 2.5 Pounds Boneless, Skinless Chicken Thighs 2 Chipotles In Adobo 0.25 Cup Water 6 6-Inch Corn Tortillas 3 Cups Crunchy Slaw 2 Limes In a large cast-iron skillet, heat oil over medium heat and cook onion, garlic, salt, and black pepper for 8-10 minutes, stirring occasionally. Stir in paprika and cumin and cook for 1-2 minutes, stirring continuously. Add chicken, chipotles, and 1/4 cup of water and stir to combine. Reduce heat and simmer, covered for 35-45 minutes. Uncover and cook for 5-10 minutes. Remove from heat and with 2 forks, shred the chicken roughly. Meanwhile, for tostadas: In a medium skillet, heat 1/4-inch of oil over medium-high heat and fry 2 tortillas, at a time for 1-2 minutes per side. Transfer tortillas to a paper towel–lined baking sheet to drain. Arrange tostadas onto plates. Top each tostada with chicken mixture and slaw. Serve alongside lime wedges.

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