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–+ servings

Chicken Tinga Tostadas With Radish Pico De Gallo Salsa Recipe

This is a healthy easy recipe for chicken tinga that gets put on tostadas and topped with a crunchy, fresh radish salsa.
5 from 4 votes
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Course Dinner, Lunch, Main, Sauces
Cuisine American, Mexican
Diet Gluten Free
Servings 10 Tostadas
Calories 220 kcal

Equipment

  • Liquid Measuring Cups
  • Dry Measuring Cups And Spoons
  • Wooden Spoon
  • 5 1/2-quart Dutch Oven
  • Slow Cooker
  • Glass Bowls

Ingredients
  

For The Chicken Tinga:

  • 3 tablespoons extra-virgin olive oil or avocado oil, divided
  • 2 medium red onions divided
  • Kosher salt and Freshly ground black pepper
  • 1 (15 ounce) can crushed or pureed tomatoes
  • 3 to 4 canned chipotles en adobo plus 1 tablespoon sauce from can
  • 1 teaspoon dried Mexican oregano
  • 1 medium bay leaf
  • 1 cup low-sodium chicken broth or water
  • 2 to 3 pounds boneless, skinless chicken trimmed of any excess fat

For The Radish Pico De Gallo:

  • 8 medium radishes small dice (about 1 1/2 cups)
  • 1 medium serrano or Thai chile minced
  • 1/4 cup freshly squeezed lime juice
  • 1/3 cup fresh cilantro leaves thinly sliced

For Serving:

  • 12 (5 inch) tostadas
  • Crema or sour cream for serving

Instructions
 

  • Start The Chicken Tinga: Heat 2 tablespoons of the oil in a large, heavy-bottomed Dutch oven over medium heat. Take 1 1/2 halved red onions (i.e., 3 red onion halves) and thinly slice them into half-moon shapes. Add the onion and salt, add black pepper to the pot, and cook until golden brown and soft, about 10 minutes.
    Add the canned tomatoes, the chipotles and adobo sauce, oregano, and bay leaf, and, using a spatula or wooden spoon, scrape up any browned bits on the bottom of the pot. Add the broth and the chicken, stir to coat, and cook, turning every 10 minutes or so until the chicken is easily shredded with a fork, at least 45 minutes.
    (Alternatively, make the onions and then place everything in a slow cooker over high heat. It will take 4 to 6 hours to get the chicken full cooked and shreddable but it can go longer over medium or low heat.)
  • Shred the Chicken: Remove the chicken from the sauce, place it on a board, and shred it into bite-sized pieces with the help of two forks. Meanwhile, discard the bay leaf and place the remaining sauce ingredients --  tomatoes, broth, chipotles, adobo sauce, and herbs -- in a blender. Puree until smooth, then taste and add more salt or pepper as desired.
    Return the sauce to the pot along with the shredded chicken, season with salt and pepper, and simmer over low heat until slightly thickened, about 5 to 10 minutes. 
    TIP: Tinga can be made entirely up to three days ahead of time. Store refrigertated in an airtight container and rewarm when ready to use.
  • Make The Radish Pico De Gallo Salsa: Take the remaining 1/2 red onion and mince it. Combine the minced onions with all the minced radish, serrano chile, and lime juice. Stir in the last 1 tablespoon of oil and season well with salt and pepper. Snip or thinly slice the cilantro, stir it in, and serve immediately. 
  • Assemble And Serve The Tostadas: Top each tostada with a few spoonfuls of the chicken tinga, top with a spoonful of the salsa, add a drizzle of crema (or sour cream thinned with water until it's pourable), and serve immediately.

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Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 4gProtein: 27gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 129mgSodium: 139mgPotassium: 411mgFiber: 1gSugar: 1gVitamin A: 82IUVitamin C: 4mgCalcium: 25mgIron: 1mg
Keyword Classic Mexican recipe, dairy free, nut free, Taco filling, tostadas