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CHICKEN TINGA

Anahi
Smoky, rich, and packed with bold flavor, these Chicken Tinga Tostadas feature tender shredded chicken simmered in a chipotle tomato sauce made even deeper and more aromatic by blooming cumin and smoked paprika. Served over crispy blue corn tostadas and topped with pickled onions, sour cream, and fresh radishes, this easy Mexican-inspired recipe is perfect for weeknight dinners or entertaining.
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Ingredients
  

For Chicken

  • 2 large chicken breast
  • 2 McCormick Gourmet Organic Turkish Bay Leaves
  • 1-2 teaspoon chicken Bouillon
  • salt and pepper to taste

For Sauce

  • 4 ripe roma tomatoes
  • ½ white onion
  • 3 garlic cloves
  • 2-3 chipotle peppers in adobo
  • ½ cup chicken broth
  • 1 teaspoon McCormick Gourmet Organic Cumin
  • 1 teaspoon McCormick Gourmet Organic Smoked Paprika

For assembling

  • Blue Corn or heirloom corn tostada
  • Pickled red onions
  • sour cream
  • thinly sliced radishes

Instructions
 

  • 1. Cook and Shred the Chicken

    Add the chicken breasts to a pot and cover with water. Add the bay leaves, chicken bouillon, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, or until the chicken is fully cooked and tender.
    Remove the chicken from the pot, allow it to cool slightly, then shred and set aside.

  • 2. Prepare the Sauce

    In a blender, combine the tomatoes, onion, garlic, chipotle peppers, and chicken broth. Blend until completely smooth and set aside.

  • 3. Bloom the Spices and Build the Base

    Heat a drizzle of oil in a large pan over medium heat. Add the cumin and smoked paprika, allowing them to sizzle gently for 30–60 seconds until fragrant.
    Add ¼ thinly sliced white onion and toss, letting it soften slightly and absorb the spices. This technique creates a deeply aromatic flavor base for the tinga sauce.

  • 4. Cook Down the Sauce

    Pour in the blended sauce and stir well. Let it simmer for 10–15 minutes, allowing the sauce to thicken, deepen in color, and develop concentrated smoky flavor.

  • 5. Add the Chicken

    Add the shredded chicken to the sauce and mix until fully coated. Let it simmer for another 5–7 minutes so the chicken absorbs all the rich, smoky flavor.

  • 6. Assemble the Tostadas

    Spoon the chicken tinga over blue corn or heirloom corn tostadas.

  • 7. Finish and Serve

    Top with pickled red onions, a drizzle of sour cream, and thinly sliced radishes for a fresh, balanced finish.