Photo: Alex Farnum
Total Time
1 Hour 15 Mins
Yield
Makes 16

Popular in Mexico City and the state of Puebla, the spicy, smoky-sweet chipotle chile sauce called tinga transforms plain chicken into something downright addictive. Silvana Salcido Esparza, chef of the popular Barrio Café in Phoenix and Barrio Queen in Scottsdale, Arizona, likes to tuck the saucy chicken into tacos or pile it onto crisp mini tortillas for these tostaditas.

How to Make It

Step 1

Make tostaditas: Heat 1/4 in. oil in a large frying pan over medium-high heat until shimmering. Cook 4 tortillas at a time, turning once or twice, until deep golden and crisp, 2 to 3 minutes. Transfer to paper towels; set aside.

Step 2

Spoon 1 tbsp. hot oil into a second large frying pan over medium-high heat. Sauté onion a few minutes until golden, then add garlic, salt, and pepper and cook until garlic starts to brown, 30 to 60 seconds. Stir in 3/4 cup water, the tomato paste, chipotle purée, and sugar; add chicken. Cook, stirring, until bubbling, about 2 minutes. Stir in more water if needed to make it saucy.

Step 3

Set tortillas on plates. Top with chicken. Garnish with cabbage, salsa, queso fresco, cilantro, and avocado. Drizzle with crema.

Step 4

*Find canned chipotle chiles, queso fresco, and crema at Latino markets. Purée contents of chipotle can in a blender; keeps, chilled, up to 1 month.

Step 5

Note: Nutritional data is per tostadita.

Barrio Café, Phoenix, and Barrio Queen, Scottsdale, Arizona

Ratings & Reviews

NicoleDoden's Review

NicoleDoden
June 10, 2013
Was looking for a recipe from a dish my students prepared. This is it and sooooo tasty and easy!

SMegan's Review

SMegan
February 25, 2013
This was outstanding, I love the flavor!!! I made it vegetarian with fake chicken and used real chicken for the rest of the people I cooked for.