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Greatest plates · Main
Tinga de Pollo Tostadas
Chicken poached until tender, then shredded and simmered in a smoky chipotle-tomato sauce with onions. Piled onto crisp tostadas with refried beans, this is a proper weeknight dinner that hits over 32 g of protein a serve.
Serves 4Prep 20 minCook 35 minChicken
Containsdairy
Protein 24%Carbs 28%Fat 48%
About 770 kcal a serve — 46 g protein, 54 g carbs, 42 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Poach the chicken
chickenPut the chicken thighs, halved onion, garlic cloves and bay leaf in a saucepan. Cover with water, bring to a gentle boil, then simmer for 18–20 minutes until cooked through.
In the saucepanPoach →
18–20 min, gentle simmer
Shred
chickenLift out the chicken and reserve 250 ml of the poaching liquid. When cool enough to handle, shred the chicken into strands with two forks.
On the boardShred →
reserve 250 ml stock
Soften the onion
sauceHeat the olive oil in a large frypan over medium heat. Add the sliced onion and cook for 6–8 minutes until soft and golden.
In the panSauté →
6–8 min, medium
Build the sauce
sauceAdd the chopped chipotle with its adobo, diced tomatoes, oregano, cumin and salt. Simmer for 5 minutes, then blend smooth with a stick blender or leave rustic.
In the panSimmer →
5 min
Simmer the tinga
chickenStir the shredded chicken into the sauce with a splash of the reserved stock. Simmer 8–10 minutes until saucy and clinging, adding more stock if it dries out. Taste and adjust salt.
In the panCombine →
8–10 min
Assemble
serveSpread each tostada with warm refried beans, pile on the tinga, then top with feta, avocado and coriander. Serve with lime wedges.
On the plateServe →
2 tostadas per serve
Cook's noteChipotle in adobo varies in heat — start with less and add more of the sauce to taste. Warm the tostadas in a dry pan for a few seconds if they've softened.
Estimated per serve
770 kcal · 46 g protein · 54 g carbs · 42 g fatestimates, within ~10%
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