Tinga Tostada
Smoky chipotle chicken piled on a crisp tortilla that will shatter down your front on the first bite. Worth it. Use cooked chicken and this lands in about fifteen minutes.
- Total time
- 16 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Brush the tortillas on both sides with 1 tbsp of the oil and bake at 200C fan for 7 minutes, turning once, until rigid and lightly golden.
Meanwhile fry the onion in the remaining oil over medium-high heat for 4 minutes until the edges brown.
Stir in the tomatoes, chipotle paste and oregano and simmer for 4 minutes until thick and jammy.
Fold in the shredded chicken and cook for 2 minutes until it is piping hot right through.
Warm the refried beans and spread them over the crisp tortillas, then spoon the tinga on top.
Finish with the lettuce and cheese and eat straight away, before the base softens.
Read all that and thought “absolutely not”?
Completely fair. Tinga Tostada is sitting in the Mexican kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Mexican kitchen
Lime, chilli and char, wrapped in something warm.