back to the grind. [shredded spicy chicken & chorizo tinga tostada]

January 4th, 2016 by | comments


Happy New Year! I hope everyone had a wonderful holiday break filled with family, friends, food and drink. Now it’s back to the grind!

shredded spicy chicken & chorizo tinga tostada
Prep time: 
Cook time: 
Total time: 
  • Chicken recipe:
  • 1 lb. boneless, skinless chicken breasts
  • 1 tbsp. whole peppercorns
  • 1 tbsp. salt
  • 2 cloves garlic, minced
  • ¼ medium white onion
  • 1 bay leaf
  • Tinga recipe:
  • 4 oz. raw pork chorizo
  • ½ large white onion, diced
  • 1-2 cloves garlic, minced
  • 3-4 Roma tomatoes (about 1 pound), boiled 30 seconds, peeled and seeded
  • 1 cup chopped tomatillos (husked and rinsed first)
  • 1-2 tbsp. pureed chipotle, depending on desired spiciness
  • 1½ tsp. salt, plus more to taste
  • 1 tsp. black pepper, plus more to taste
  • ½ tsp. dried Mexican oregano
  • 1 sprig fresh marjoram, leaves removed
  • 1 sprig fresh thyme, leaves removed
  • Fresh corn tortillas, fried using vegetable oil
  • Avocado, sliced, for garnish
  • Sour cream, for garnish
  • Fresh cilantro, for garnish
  1. For the chicken: Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a large heavy saucepan with 6 cups of water. Bring to a boil over high heat, and then reduce to a simmer over medium-low heat for 20 minutes. Turn the heat off and remove the chicken from the liquid.
  2. Reserve the broth for later use. Using 2 forks or clean hands, shred the chicken into a bowl and set aside.
  3. For the tinga: In a large heavy saute pan, cook the chorizo over medium heat until fully cooked, about 6 minutes. Add the onions and saute until translucent and fragrant, about 3 minutes. Add the garlic and saute for 1 minute. Add the tomatoes and cook for 1 minute. Add the tomatillos and cook for 1 minute. Add the chipotle, salt, pepper, Mexican oregano and the leaves of marjoram and thyme. Cook for about 5 minutes.
  4. Using an immersion blender, mix the ingredients together, to puree the tomatillo chunks.
  5. Next, add the shredded chicken. Cook for another 3 minutes. Add between ½ cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce. Cook for 5 more minutes.
  6. For assembly: Place desired amount of tinga on each tostada. Top with avocado, sour cream and fresh cilantro. Serve.
Recipe adapted from Food Network




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