A flavorful Mexican dish featuring shredded chicken in a zesty tomato and adobo sauce, served on crisp tostada shells with creamy toppings.
Preparation time
20min
Cooking time
1h
Ingredients
4 Servings
- 2 tablespoons adobo sauce
- 1 cube chicken bouillon
- 2 chicken breast
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 onion
- 1 cup sour cream
- 1 cup tomato sauce
- 8 tostada shells
Directions
Step 1
Boil the chicken breast in a pot of water with the chicken bouillon cube until fully cooked, about 20 minutes. Shred the chicken and set aside.
Step 2
In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
Step 3
Add the tomato sauce and adobo sauce to the pan, stirring to combine. Let the mixture simmer for about 10 minutes.
Step 4
Add the shredded chicken to the pan, stirring to coat the chicken with the sauce. Let it cook for another 10 minutes until the flavors are well combined.
Step 5
Serve the chicken tinga on tostada shells. Top with sour cream and any other desired toppings such as lettuce, cheese, or avocado.