Ingredients
Scale
3 Boneless chicken breasts
5 Cups diced potatoes (about 4 large potatoes)
1.5 lbs. Tomatillos
9 oz. Beef chorizo
2–3 Tbsp. canned chipotles, minced
1.5 White onions
2 Garlic cloves
1 Bag tostadas
Toppings:
Refried beans
Sour cream
Shredded letuce
Avocado slices
Queso fresco
Salsa verde
Instructions
- In a large pot, place chicken breasts, half an onion, two garlic cloves, and a tablespoon of salt. Add water and bring to a boil. Cover and simmer on very low heat for 40 minutes or until chicken is cooked through and falls apart with a fork. Shred chicken and set aside.
- Meanwhile, steam the potatoes, taking care not to overcook them. Once they are done, dice them and set them aside. Pulse peeled, washed tomatillos in a blender until chunky (don’t blend). In a separate pan, saute onion rings in vegetable oil until soft.
- Cook the chorizo in a large pan for ten minutes, add tomatillos and let simmer for another ten minutes. Add shredded chicken, diced potatoes, and onion rings. Stir in the chipotle chiles and season with salt and pepper to taste. Simmer until heated through.
- Spread refried beans and sour cream on tostadas, then add tinga and top with lettuce, avocado, queso fresco, and salsa.
Notes
This recipe will feed about 8 people (3 tostadas each, approx.). It goes a long way, and you can freeze whatever you don’t use.
- Prep Time: 30
- Cook Time: 45
- Method: Stove top
- Cuisine: Mexican