Shredded Spicy Chicken Tostadas (Tinga) (Marcela Valladolid) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
1 pound boneless skinless chicken breasts |
1 tablespoon whole peppercorns |
1 tablespoon salt |
2 cloves garlic |
1/4 medium white onion |
1 bay leaf |
4 ounces raw pork chorizo |
1/2 large white onion, chopped |
1 clove garlic, minced |
3 tomatoes (about 1 pound), boiled 30 seconds, peeled and seeded |
1 cup chopped tomatillos (husked and rinsed first) |
2 tablespoons pureed chipotle |
1 1/2 teaspoons kosher salt, plus more for seasoning |
1 teaspoon freshly ground black pepper, plus more for seasoning |
1/2 teaspoon crumbled dried mexican oregano |
1 sprig fresh marjoram |
1 sprig fresh thyme |
10 store-bought tostadas |
Directions:
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. Reserve the broth for later use. Using 2 forks or clean hands, shred the chicken into a bowl and set aside.
2. 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 sprigs of marjoram and thyme. Add the shredded chicken. Continue cooking for another 3 minutes. Add between 1/2 cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce. Cook for 5 more minutes. Remove the marjoram and thyme sprigs.
3. To assemble: Place 2 tablespoons of tinga on each tostada. Serve immediately.
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