Crispy flat tortillas topped with smoky chipotle chicken, beans, cream, and fresh toppings.
Ingredients
Scale
Measurement units
- tostadas (or fried tortillas)
- chicken tinga
- refried beans
- Mexican crema
- queso fresco, crumbled
- iceberg lettuce, shredded
- avocado, sliced
- salsa verde or roja
Ingredients
Scale
Measurement units
- tostadas (or fried tortillas)
- chicken tinga
- refried beans
- Mexican crema
- queso fresco, crumbled
- iceberg lettuce, shredded
- avocado, sliced
- salsa verde or roja
Instructions
Heat the components
Heat the components
Assemble to serve
Assemble to serve
Tomorrow's Meal
Tinga Tostada Crunch Salad
Shredded tinga chicken tossed with crispy tortilla shards, fresh greens, and creamy avocado for a deconstructed tostada with better texture contrast
You'll need to pick up:
Fresh romaine or mixed greensRipe avocadoLimeCrema or sour creamFresh cilantroRadishes (optional)
Quick overview:
- 1.Warm leftover tinga chicken gently in a skillet until just heated through (2-3 minutes)
- 2.Cut leftover tostada shells or fry fresh tortilla strips until golden and crispy
- 3.Toss greens with lime juice and a pinch of salt
- 4.Layer greens on plate, top with warm shredded tinga, avocado slices, and crispy tortilla shards
- 5.Drizzle with crema, garnish with cilantro and radishes
- 6.Serve immediately while tortilla is still crispy
Before you cook
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