I’ve had this obsession with Chicken Tingas Tostadas for quite awhile. The first time I tried them was at a family gathering on my husband’s side and someone had brought a huge tray of the chicken topping and a large pack crispy tostada shells and fresh Mexican crema. Oh my goodness, these were insanely delicious!!! And what a budget friendly meal for a party!!
Chicken Tingas are juicy shredded chicken breasts and caramelized onions swimming in a rich mild chipotle tomato sauce. A crispy tostada shell is smeared with sour cream and a large spoonful of chicken mixture is placed on top. It is then garnished with cilantro, hot sauce, or even pico de gallo salsa to the individual’s liking.
When I received my complimentary Chelsydale’s Meat Claws for review, I thought this was the perfect meal to make with these handy kitchen tools, especially if you are making these for a large crowd.
These meat claws are so versatile, in fact, I’ve always wanted a pair. I make mass amounts of tamales every Christmas and shred many pounds of meat. These claws shred through meat easily, are comfortable to hold, pick up large roasts and even transfer shredded meat easily to the pot or plate. You can find them here.
Now for the Chicken Tingas Tostadas.
3 boneless, skinless chicken breasts
4 large yellow onions
3-4 cloves garlic
6 large tomatoes
2 tsp chicken bouillon
1 tsp salt
3 cups WATER
1 7 oz can chipotle sauce
3/4 tsp cumin
1/4 tsp turmeric
additional salt to taste
1/4 cup canola oil
18 small tostada shells
3/4 cup sour cream
Optional garnish: cilantro, hot sauce, salsa
I used my pressure cooker to make the chicken in a hurry, but you can use a large dutch oven with a lid as well.
Place the chicken, 1/2 of one onion, garlic, tomatoes, chicken bouillon, salt and 3 cups WATER in the pressure cooker or dutch oven. Cook for 20 minutes according to pressure cooker directions, or 35-40 minutes in a covered dutch oven.
While the chicken is cooking, cut the remaining onions in half, then slice thinly. In a large skillet, heat the canola oil over medium heat. Add the onions and dash salt and saute until caramelized, stirring occasionally, about 15 minutes. Remove from heat and set aside.
Release pressure from pressure cooker if using. Using meat claws or a fork, lift the chicken breasts from the pot and transfer to a carving board. Shred the chicken with meat claws or two forks.
Carefully remove the skins from the tomatoes. Transfer the tomatoes and BOILED onion and garlic to a blender. Add the chipotle sauce, cumin, turmeric and pinch salt. Blend well. Add 2-3 cups of the hot chicken broth and blend to desired consistency.
Add the shredded chicken to the caramelized onions and pour in the chipotle mixture. Return heat to simmer and cook, stirring occasionally about 5 minutes until liquid is slightly absorbed into chicken. Remove from heat.
Check out the video below of how simple these are to make and assemble!
To serve, spread sour cream onto tostada shells and top with chicken mixture. Garnish with cilantro and hot sauce, if desired.
I love this gluten free, protein full meal that my finicky shark enjoyed too! Perfect for those picky kids with autism-he just picked out the onions ;).
*This post was sponsored by Chesydale’s. I received one set of meat claws in exchange for my unbiased review of their product. No additional compensation was received by me. All opinions, text, and images, are my own, unless otherwise noted.
Chicken Tingas Tostadas and Chelsydale’s Meat Claws Review
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Number of servings: 6
Weight Watchers PointsPlus®: 20
*Nutritional value may vary depending upon which ingredients are used.
*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.
- 3 boneless, skinless chicken breasts
- 4 large yellow onions
- 3-4 cloves garlic
- 6 large tomatoes
- 2 tsp chicken bouillon
- 1 tsp salt
- 3 cups WATER
- 1 - 7 oz can chipotle sauce
- 3/4 tsp cumin
- 1/4 tsp turmeric
- additional salt to taste
- 1/4 cup canola oil
- 18 small tostada shells
- 3/4 cup sour cream
- Optional garnish: cilantro, hot sauce, salsa
- Add the shredded chicken to the carmelized onions and pour in the chipotle mixture. Return heat to simmer and cook, stirring ocassionaly about 5 minutes until liquid is slightly absorbed into chicken. Remove from heat.