About the Recipe
The famous Tinga chicken tostadas originating from the state of Puebla
Ingredients
Protein: 3 chicken breasts
Avocado cream: 3 avocados 1/4 of the cilantro bunch 1/2 tablespoon of salt 1/2 tablespoon of black pepper 2 serrano chiles (optional for spicy) 1 tablespoon of mayonnaise 1/2 lemon (juice)
Curtido: 1/2 red onion 1/2 bunch of cilantro 2 oz white vinegar 1 lemon (juice) 1/2 tablespoon salt 1/2 tablespoon black pepper
Vegetables: 1/2 white onion 4 tomatoes
The tinga sauce: 1 can of chipotle sauce 2 cloves of garlic 1/4 of white onion 4 tomatoes 1 oz of tomato broth 1 oz of salt 1 oz of black pepper 1 oz of ground garlic 2 oz of annatto paste
Extras: El Milagro Toast (preferred)
Preparation
We start by cutting the chicken breasts in half and seasoning them with salt and pepper.
Then we boil water in a pot and put the breasts in, for approximately 20 minutes. We check the texture of the chicken to see if it comes off easily, if so, remove them and start shredding the chicken.
For the avocado cream, we start by putting the avocado, cilantro, serrano chili, mayonnaise, lemon juice, salt and pepper in the blender. We also add 4 oz of water and blend well. We test to see how salty it is and if it is missing, we add more. The texture has to be creamy.
We start the tinga sauce by browning the garlic, onion and tomato. Once they change color, we blend them together with the powders, achiote and chipotle sauce, all together. If it is too thick, we add 4 oz of water.
One of the important parts of the dish is the curtido, there are many ways to do it and everyone has their own style. We start with this: 1/2 red onion cut into slices, cilantro cut into equal parts, almost the size of the onion slices for presentation. We add the salt and pepper, in turn the white vinegar and the juice of half a lemon. We stir everything and with that our tanning is ready.
To almost finish the process, comes the most important part. We begin to brown the sliced onion and together with the tomato, we add the shredded chicken, then the tinga sauce. We test for salt, if we see that it is lacking, we add tomato broth.
We let the sauce with the chicken reduce a little and with that we ready our tinga and enjoy.