Tostada Tuesday? Work This Chicken Tinga Variation Tonight!

Taco Tuesdays are so 2013. The new trend is Tostada Tuesdays. (Ok, I made that up, but it's good, no?) To get on board with the [not yet] trend - c'mon, be an early adopter! - make these easy Chicken Tinga Tostadas by Chef Marcela Valladolid.

Developed by the Mexican Made Easy chef and featuring a handful of her Safeway exclusive products and ingredients, they're a half homemade recipe that elevates midweek meals without requiring precious midweek time. Bonus points: they're delicious. 


Tinga Tostadas


For the chicken:

  • 6 cups water
  • 1 lb. chicken breast, boneless, skinless
  • 1/4 medium white onion
  • 2 peeled garlic cloves
  • 1 bay leaf
  • 1 tbsp. whole peppercorns
  • 1 tbsp. salt

For the tinga:

  • 2 tbsp. vegetable oil
  • 1/3 cup white onion, finely chopped
  • 2 garlic cloves, minced
  • 1 jar Marcela Valladolid Chipotle Cooking Sauce
  • salt, to taste
  • pepper, to taste
  • 10 freshly made tostadas using Marcela Valladolid Corn Tortillas
  • 1 package Marcela Valladolid Pinto Beans, mashed
  • iceberg lettuce, shredded, for serving
  • olive oil, for serving
  • red wine vinegar, for serving
  • 1 avocado, sliced, for serving
  • 1 cup sliced radishes
  • Marcela Valladolid Fire Roasted Salsa, for serving
  • Marcela Valladolid Crema, for serving
  • Marcela Valladolid Queso Fresco, for serving




For chicken: 

  1. Combine ingredients for chicken in large heavy sauce pan.
  2. Bring to boil, then reduce heat and simmer 20 minutes.
  3. Turn heat off and remove chicken from liquid.
  4. Reserve liquid for later use. Shred chicken.

For tinga:

  1. In large heavy sauté pan, heat vegetable oil over medium high heat.
  2. Add onion and cook until translucent, about 2 minutes.
  3. Add garlic and shredded chicken and mix well until evenly incorporated.
  4. Add chipotle sauce and bring to boil, then cover, reduce heat and simmer 10 minutes or until all flavors are enhanced. Season to taste with salt and pepper. 
  5. To assemble tostadas, smear each with 1 tbsp. mashed beans and top with chicken tinga and lettuce dressed in olive oil and vinegar.
  6. Garnish with avocado slices, radishes, salsa, Marcela Valladolid crema, and crumbled Marcela Valladolid queso fresco.
  7. Repeat per tostada and serve immediately.