These home made tostadas de tinga are a Mexican night time favourite! Crispy toasted corn tortillas get topped with refried beans, guacamole, and smoky, spicy rooster tinga. Each chunk is filled with chipotle taste and crunch!
I like recreating my favourite Mexican avenue meals recipes at house, from conventional pambazos to tacky rooster flautas, and these flavor-packed home made tostadas.
Mates and followers of Mexican meals, as we speak’s recipe is for you! In my home, Mexican night time is the most effective excuse to recreate my favourite genuine avenue meals dishes. Lately, I made these tostadas de tinga that (humbly) knocked our socks off. The flavors within the saucy rooster tinga turned out good within the Immediate Pot. Smoky, zesty, savory, and simply spicy sufficient.
After piling the rooster onto a corn tortilla with refried beans and some traditional toppings, everybody on the desk went again for seconds. I even wrapped up the leftover rooster tinga in a fluffy flatbread for lunch the subsequent day. Prepare dinner as soon as, eat twice, particularly when it’s this scrumptious!
Why I Love These Tostadas de Tinga
- Fast. Even in case you’re cautious about cooking rooster, the Immediate Pot makes it SO simple and foolproof. Simply add every part to the Immediate Pot, seal the lid, and let it cook dinner. The rooster 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 rooster or garlic guajillo steak, these rooster tinga tostadas are proper up your alley. Each chunk is bursting with Mexican-inspired elements, with the choice to adapt the spice degree to style.
- Customizable. Your traditional tostada comes loaded with a thick layer of refried beans and juicy shredded rooster tinga, and from there, it’s as much as you! I 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 produced from tomatoes, onion, garlic, chipotles with adobo sauce, and spices. Hen tinga, or tinga de pollo, is made with shredded rooster, 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.
Substances You’ll Want
These tostadas include my Immediate Pot rooster tinga layered over a crispy corn tortilla with extra tasty Mexican-inspired toppings. I’m going over the elements you’ll want and embody some notes beneath. Scroll right down to the printable recipe card for the total record and full recipe particulars.
For the Hen Tinga
- Hen – I exploit boneless, skinless rooster thighs. You need to use rooster breasts in case you desire.
- 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 rooster broth. You need to use vegetable inventory or broth if wanted.
- Enchilada Sauce – For the reason that chipotle peppers deliver a superb quantity of warmth, I prefer to adapt my home made enchilada sauce to make it a bit milder. Any gentle enchilada sauce will work, store-bought or home made.
- 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 spite of everything).
- Refried Beans – Select your most well-liked store-bought refried beans or borrow the home made recipe from my huevos rancheros tacos.
- Guacamole – Nothing beats the freshness of home made guacamole! Be at liberty to make use of your favourite recipe. Retailer-bought guac will even work in a pinch.
- Shredded Cabbage – This may be pink or inexperienced cabbage, or shredded lettuce in case you’d like.
- Pico de Gallo – Use your favourite pico de gallo recipe or store-bought. You can even use common salsa, both spicy or gentle.
The right way to Make Tostadas de Tinga
Like my Immediate Pot rooster mole (which I additionally extremely advocate if Mexican cooking is your jam!), the rooster 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 easy methods to do it:
First, Put together the Hen Tinga
I normally get my tinga de pollo strain cooking whereas I chop and prep the tostada elements. This fashion, every part is able to go.
- Season the rooster. Mix the rooster with olive oil, salt, cumin, paprika, and garlic powder, and toss to coat.
- Brown the rooster. Subsequent, together with your Immediate Pot set to Sauté, sear the seasoned rooster in a little bit of oil till it’s browned on all sides.
- Load the Immediate Pot. Add the remaining tinga elements to the pot, and seal the lid.
- Prepare dinner. Set the rooster to cook dinner on Guide/Excessive Strain for quarter-hour, adopted by a pure launch.
- Shred. Lastly, use a pair of forks to shred the rooster contained in the pot, and depart it to relaxation within the sauce when you prep the corn tortillas for the tostadas.
Then, Make the Tostadas
Along with your rooster saucy and ready, it’s time to assemble these rooster tinga tostadas:
- Toast the tortillas. Brush your corn tortillas frivolously with olive oil and bake them at 410ºF for 10 minutes on parchment-lined baking sheets. Make sure that they’re in a single layer, and don’t neglect to flip midway by.
- Assemble. I normally assemble my tostadas beginning with a layer of refried beans, then guacamole, adopted by a scoop of rooster tinga topped with shredded cabbage and pico de gallo. Pile ‘em up, and revel in!
Ideas and Variations
- Brown the rooster first. Whereas it’s not 100% needed, searing is a fast additional step that provides taste. If it’s good to, you may sear the rooster in batches.
- Let the Immediate Pot naturally launch. This implies merely permitting the Immediate Pot to step by step depressurize reasonably than manually venting the strain as soon as the cooking time is up. Don’t skip this step! The rooster continues to cook dinner whereas the pot naturally releases.
- Test that the rooster is cooked. Use an instant-read thermometer to verify the interior temperature on the thickest a part of the rooster 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 completely different than tacos. Whereas a taco is folded across the elements to create a bit pocket, a tostada is flat. There’s no folding, tilting, or turning wanted. Simply carry it up, preserve it straight, and tuck in!
Storing and Reheating
- Refrigerate. You’ll need to retailer the tortillas, rooster, and toppings individually in order that the elements don’t turn out to be soggy. I like to recommend conserving 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 rooster tinga within the oven lined with foil or uncovered within the microwave.
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For the Hen Tinga
Season the rooster. In a big mixing bowl, toss the rooster with olive oil, kosher salt, cumin, smoked paprika, and garlic powder till the rooster is totally coated.
Brown the rooster. Set your Immediate Pot to the saute operate 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 rooster and brown on all sides.
Load the Immediate Pot. Add the onion, chipotles, adobo sauce, rooster inventory, enchilada sauce, oregano, and bay leaves.
Prepare dinner. Seal the Immediate Pot and cook dinner on excessive strain for quarter-hour. Permit the strain to naturally launch.
Shred. As soon as the strain has been launched, shred the rooster with two forks contained in the Immediate Pot.
Relaxation. Permit the rooster to sit down within the sauce for a couple of minutes to soak within the sauce.
For the Tostadas
Prep. Preheat the oven to 410°F and line baking sheets with parchment paper.
Bake. Brush every tortilla with olive oil and organize them in a single layer on the ready baking sheets. Bake for 10 minutes, flipping midway by.
Assemble. Unfold ¼ cup refried beans over every tostada adopted by 2-3 tablespoons guacamole, a handful of the rooster 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 supplied as courtesy. Values could fluctuate in response to the elements and instruments used. Please use your most well-liked dietary calculator for extra detailed data.
