Tostadas de Tinga Poblana (Chicken Tinga Tostadas)
- Total Time
This recipe from NOPALITO: A MEXICAN KITCHEN by Gonzalo Guzmán had been modified and reprinted by Weight Watchers with permission.
dried chipotle chile1 item(s), use a large chile
canola oil2 Tbsp
uncooked onion(s)½ medium, white variety, thinly sliced
table salt1 pinch, (or to taste)
garlic clove(s)2 clove(s), medium, chopped
canned diced tomatoes15 oz, with juice
cilantro3 Tbsp, chopped
skinless rotisserie chicken breast24 oz, shredded
canned refried beans1 cup(s), pinto variety
tostada shell(s)8 item(s), (4-inch), warmed
reduced-fat sour cream½ cup(s)
crumbled queso fresco cheese¼ cup(s)
- In a small pot, add chile, cover with water; bring to a boil, then turn off heat and let sit until chile is softened, about 20 minutes.
- Remove chile from water and finely chop. In a small pot, heat oil over medium heat. Add onion, season with salt, and cook, stirring occasionally, until well softened, about 10 minutes. Stir in garlic and cook for 1 minute more. Add ½ of chopped chile to pot with onion and garlic (you can add more later to taste). Add tomatoes and increase heat to bring tomatoes to a boil. Lower to a simmer and let cook until liquid has reduced slightly, about 20 minutes. Stir in cilantro and chicken, and heat until chicken is warmed through. Taste and adjust salt or amount of chile. (This mixture can be stored up to overnight, then reheated in a pot just before proceeding.)
- When ready to serve tostadas, quickly warm refried beans in a small pot, thinning them as needed with water to achieve a spreadable consistency. Carefully spread 2 Tbsp beans onto each warmed tostada shell. Top each with 1/2 c chicken mixture, garnish with 1 Tbsp sour cream and ½ Tbsp queso fresco and serve immediately.
- Serving size: 1 tostada