Authentic Chicken Tinga with Blue Corn Tostadas
These Authentic Chicken Tinga with Blue Corn Tostada are easy to make and a delight to eat! It's a fresh, delicious twist on your standard Mexican fare!
Ingredients
Chicken Tinga
- ¼ Cup Avocado Oil
- 1 Cup Sweet Onion- slivered
- 2 Bay Leaves
- ½ tsp Cumin Powder
- 1 Tbsp Fresh Garlic- Finely Chopped or Crushed
- 3 lbs Chicken Breast or Chicken Thighs
- 2 tsp Himalayan Pink Salt start with 1 tsp and add more at the end, my preference is 2 tsp
- ½ tsp Black Pepper- Finely Ground
- 4 Cups Chicken Broth
- 4 oz Diced Chili Can
- 28 oz Whole Tomatoes Can
- 4 oz Chipotle Pepper Can in Adobo Sauce
- 1 tsp Ancho Chili Powder
- 2 tsp Garlic- Crushed
- 1-1/2 tsp Dried Oregano
- ⅓ Cup Light Brown Sugar
- 1 tsp Himalayan Pink Salt more to taste
Blue Corn Tostada
- Fresh Blue Corn Tortillas
- Avocado Oil Spray Or other high heat oil
- Himalayan Pink Salt or sea salt
Instructions
Chicken Tinga
- (If using a rotisserie chicken, you can skip to where it says 2 Options)
- Soften onions with Avocado Oil for approximately 5 minutes on medium heat in a medium/large pot. Add the Bay Leaves, Cumin Powder, and Garlic. Continue sauteing for another 2 minutes stirring occasionally so the garlic doesn’t brown.
- Add the chicken breast salt, pepper, and chicken broth. Mix around quickly and turn the heat on high until you’re at a boil.
- Reduce the temperature to simmer and cook for approximately 20-25 minutes.
- Remove the chicken and let it rest while continuing the Tinga sauce.
2 Options:
- Option 1- Add in the Diced Chilis, Canned Tomatoes, Ancho Chili Powder, Chipotle Pepper, Dried Oregano, and Brown Sugar and smooth with an immersion blender.
- Option 2- Combine the Diced Chilis, Canned Tomatoes, Ancho Chili Powder, Chipotle Pepper, Dried Oregano, and Brown Sugar in a blender and blend until smooth.
- If using a blender add the blended combination to your pot and mix with the broth.
- Set your burner to medium/low and bring the sauce to a low simmer.
- Shred your chicken either by hand or with two forks and place it back into the sauce.
- Continue cooking on a low simmer for an additional 10 minutes.
- Serve the tinga on a tostada, taco, enchilada, or directly over rice!
Blue Corn Tostada
- Preheat an airfryer to 425° F.
- Spray the tortillas liberally with oil and place them flat in the airfryer.
- Cook for approximately 4 minutes or until crisp on the top and then flip.
- Continue cooking for an additional 2 minutes or until crisp.
- Immediately remove the tostadas from the airfryer and salt to taste.
- Start plating and enjoy!
Notes
If you are using a rotisserie chicken, you will want to include an extra 1-2 Cups of chicken broth. Start with 1 Cup and gradually add more if the sauce is too thick.
Tried this recipe?Let us know how it was!