Made with shredded chicken, adobo sauce from chipotle peppers and tomatoes, this is a traditional Mexican dish that originated in Puebla, Mexico. The flavors from the spicy adobo sauce, garlic and spices blend together to create a unique and delicious chicken tostada that is destined to be a go-to comfort food in your kitchen. This is an authentic dish that can be served at any fiesta or family gathering.
- 3 T. vegetable oil
- 1 c. white onion, chopped
- 2 ea. cloves garlic, minced or pressed
- 1 ea. 14.5-oz. can crushed tomatoes
- 3 T. adobo sauce from chipotle chiles in adobo
- 1-1/2 t. kosher or coarse sea salt, or to taste
- 1 t. dried oregano
- 1/2 t. dried marjoram
- 1/2 t. dried thyme
- 1/4 t. freshly ground black pepper
- 5 c. chicken, cooked and shredded
- 1 c. chicken broth
- 8 ea. tostadas (crisp corn tortillas), to serve
- 1 c. shredded lettuce
- 2 ea. Avocados From Mexico, halved, pitted, peeled, and sliced
- Heat the oil in a casserole or large heavy-bottomed pan over medium heat. Once hot, add the onion and cook until soft and translucent, 4 to 5 minutes. Add the garlic and cook until it becomes fragrant, less than a minute.
- Add the crushed tomatoes, adobo sauce, salt, oregano, marjoram, thyme, and black pepper. Bring to a simmer, cover partially and cook, stirring occasionally, until the sauce thickens and darkens, about 10 to 12 minutes.
- Incorporate the shredded chicken broth and the chicken broth into the sauce and toss until well mixed. Cook, stirring occasionally, until the chicken has absorbed almost all of the sauce and is moist but not runny, about 8 minutes more. Remove from heat.
- Place the tostadas on a platter. Top with a generous amount of chicken tinga, a couple tablespoons shredded lettuce, and 1/4 of a ripe avocado. Finish by sprinkling a bit of salt on top (optional) and serve.