I wanted to switch things up for Taco Tuesday last night but didn't feel like going all out either. Searched for a few chicken tinga recipes online but ended up taking the easy way out. These tostadas required few fresh ingredients but the flavor more than made up for it. Chicken Tinga is basically chicken in a spicy tomato/chipotle sauce. I sous vided the chicken instead of boiling it. For an even easier shortcut you could just buy a rotisserie chicken.
Here's how I made it.
3 chicken breast
1 large onion sliced
3 garlic cloves, minced and divided
1 14oz. can of fire roasted tomatoes
3 chipotle peppers in adobo sauce along with a few spoonfuls of the sauce
1 cup chicken broth
1 package tostadas
Black bean dip
Seasonings for sauce: ancho, cumin, oregano, pinch of salt
Toppings: queso fresco, chopped cilantro, avocado, sour cream reduced to a drizzling consistency (or use Mexican crema if available)
Chicken breast were seasoned with Montreal Chicken Seasoning and placed in a SV bath for 1.5 hours at 150F
While the chicken was in the SV bath, I went ahead and made the sauce. The sauce was one can of fire roasted tomatoes, 3 chipotle peppers with some adobo sauce, 1 clove of garlic, 1 cup of broth and seasoned with ancho, cumin, oregano (about 1tsp. each) and a pinch of salt. Blend until smooth. I just used an immersion blender in a gravy container.
Once chicken is finished, shred and set aside.
To start the rest of the recipe, sauté 1 large sliced onion in olive oil until softened, about 5 minutes. Add 2 cloves of chopped garlic and cook for another minute.
Add sauce and let reduce slightly over medium heat for about 5 minutes.
Next, throw in your chicken and stir to coat.
Turn heat to low and allow sauce to reduce further about 10 minutes.
After the chicken tinga mixture finished cooking, I warmed the tostadas in a 350F oven for 3 minutes and assembled them. Here's where you could use whatever you desire. Instead of spreading sour cream over the tostada, I used a delicious black bean dip. You could use mashed black beans or even refried beans if you want.
The 3 step build showing what's on them. Black bean dip, chicken tinga and then topped with cilantro, queso fresco, avocado slices and drizzled sour cream.
And the finished tostadas all ready to eat.
These were pretty good and best of all, the wife liked them after she initially thought the chicken was too spicy. The avocado and sour cream toned them done enough for her. They may seem like a pain in the ass to make but everything can be prepped while the chicken is in the SV. Just wait to cut the avocado before serving, that way it doesn't go brown on you.
There's enough chicken leftover that we're having the same thing tonight. Any chicken after that is most likely tomorrow's breakfast with a fried egg over top.
Thanks for looking.
Joe
Here's how I made it.
3 chicken breast
1 large onion sliced
3 garlic cloves, minced and divided
1 14oz. can of fire roasted tomatoes
3 chipotle peppers in adobo sauce along with a few spoonfuls of the sauce
1 cup chicken broth
1 package tostadas
Black bean dip
Seasonings for sauce: ancho, cumin, oregano, pinch of salt
Toppings: queso fresco, chopped cilantro, avocado, sour cream reduced to a drizzling consistency (or use Mexican crema if available)
Chicken breast were seasoned with Montreal Chicken Seasoning and placed in a SV bath for 1.5 hours at 150F
While the chicken was in the SV bath, I went ahead and made the sauce. The sauce was one can of fire roasted tomatoes, 3 chipotle peppers with some adobo sauce, 1 clove of garlic, 1 cup of broth and seasoned with ancho, cumin, oregano (about 1tsp. each) and a pinch of salt. Blend until smooth. I just used an immersion blender in a gravy container.
Once chicken is finished, shred and set aside.
To start the rest of the recipe, sauté 1 large sliced onion in olive oil until softened, about 5 minutes. Add 2 cloves of chopped garlic and cook for another minute.
Add sauce and let reduce slightly over medium heat for about 5 minutes.
Next, throw in your chicken and stir to coat.
Turn heat to low and allow sauce to reduce further about 10 minutes.
After the chicken tinga mixture finished cooking, I warmed the tostadas in a 350F oven for 3 minutes and assembled them. Here's where you could use whatever you desire. Instead of spreading sour cream over the tostada, I used a delicious black bean dip. You could use mashed black beans or even refried beans if you want.
The 3 step build showing what's on them. Black bean dip, chicken tinga and then topped with cilantro, queso fresco, avocado slices and drizzled sour cream.
And the finished tostadas all ready to eat.
These were pretty good and best of all, the wife liked them after she initially thought the chicken was too spicy. The avocado and sour cream toned them done enough for her. They may seem like a pain in the ass to make but everything can be prepped while the chicken is in the SV. Just wait to cut the avocado before serving, that way it doesn't go brown on you.
There's enough chicken leftover that we're having the same thing tonight. Any chicken after that is most likely tomorrow's breakfast with a fried egg over top.
Thanks for looking.
Joe
