Chicken Tinga Tostadas with Cabbage-Carrot Slaw
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Ingredients & Equipment
What we send
- 2boneless skinless chicken breasts
- 1/8 ouncecilantro
- 1yellow onion
- 3 clovesgarlic
- 6corn tortillas
- 114.5-ounce can fire-roasted tomatoes
- 8 ounceschicken stock
- 2 ouncesnonfat sour cream
- 2 tablespoonsCotija cheese
- 1/2 teaspoonground cumin
- 1/2 teaspoonlight brown sugar
- 1/2 teaspoonchipotle powder
- 1 1/2 cupshredded carrots
- 1/4 teaspoonground cinnamon
- 1 1/2 cupshredded green cabbage
- 1/4 teaspoondried Mexican oregano
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- aluminum foil
- baking sheet
Preheat oven to 450°F. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in a medium pot over medium-high heat. When oil is shimmering, add chicken and sear until golden brown, 3-4 minutes per side (it's not fully cooked yet, but will finish simmering in Step 4). Transfer to a plate, reserving pot for Step 3.
Prepare Ingredients and Crisp Tortillas
While chicken cooks, rinse cilantro and pick leaves, discarding stems. Halve limes; cut 1 half into wedges and set aside for serving. Peel onion and roughly chop. Mince garlic. Line a baking sheet with foil, then add tortillas in a single layer. Brush each tortilla with ¼ teaspoon olive oil and season with ⅛ teaspoon salt. Bake until golden and crisp, 4-6 minutes.
While tortillas crisp, heat 1 tablespoon olive oil in pot from chicken over medium-high heat. When oil is shimmering, add onion and half of garlic, scraping up any brown bits from bottom of pan, and cook until softened and beginning to brown, 3-4 minutes. Add spice mix and stir to combine.
Simmer Chicken Tinga
Add fire-roasted tomatoes and their juices and chicken stock to pot with aromatics and bring to a boil over high heat. Cook, stirring frequently, until mixture is reduced by ⅓, 4-5 minutes. Reduce heat to medium, then return chicken to pot and simmer until chicken is cooked through, 10-12 minutes. Remove pot from heat. Carefully transfer chicken to a cutting board (it will be hot!), leaving sauce behind in pot for Step 6. Allow to rest, 5 minutes.
Make Cabbage-Carrot Slaw
While chicken rests, in a medium bowl, whisk together sour cream, half of cilantro, juice of 1 lime, and remaining garlic to combine. Add slaw mix and season with ¼ teaspoon salt and pepper as desired. Toss to coat.
Finish and Plate Tostadas
Once rested, using 2 forks, shred chicken into bite-size pieces, then return to pot. Stir to combine. Add juice of 1 lime, ¾ teaspoon salt, and pepper. Transfer crispy tortillas to serving plates. Top with chicken tinga, Cotija cheese, and remaining cilantro. Serve tostadas with slaw and lime wedges for squeezing over. Dig in!