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Chicken Tinga Tostada
Mexican
Sharing plate
30 mins
Chicken
Easy
Serves
6 to 8

Chipotle braised shredded chicken with sour cream and salsa verde

Recipe courtesy of
Ingredients
  • 1 Kg free range chicken thighs on bone
  • 4 large white onions
  • 2 tsp Mexican oregano
  • 2 large tomatoes, skinned and roughly chopped.
  • 150ml passata
  • 1 tbsp chipotle puree
  • Salt, to taste
  • 6 white corn tostadas (available from Tortilleria El Pastor or mexgrocer.co.uk)

Garnish:

  • A dollop of soured cream (optional)
  • A pinch of shredded baby gem lettuce
  • A teaspoon of salsa verde (either buy fresh from Tortilleria or your favourite green Mexican salsa from a shop)
Method
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Method
  1. Put the chicken in a pan with 2 of the onions roughly chopped into 8, covered with water. Bring to the boil, skim and simmer for 15 minutes or until chicken is cooked through. Strain and reserve 100ml of the chicken stock.
  2. Shred the chicken
  3. Julienne the remaining onion, sweat along with the oregano until transparent. Add the tomatoes.
  4. Add the passata, the chipotle puree and the chicken broth.
  5. Add the chicken, stir in and cook for another 15 minutes, on a low heat.
  6. Season to taste.
  7. Spoon about a tablespoon onto each tostada and garnish as above.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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