Tostadas de Tinga

INSTRUCTIONS

1. In a pot, add the water, salt, 2 cloves of garlic and ¼ onion. Once the water is boiling, add the chicken breast and boil for 25 to 30 minutes, or until it is fully cooked through. As the chicken is boiling, remove the white film on top with a ladle. When it is done, reserve ½ cup (120 ml) of the cooking liquid.

2. Roast the tomatoes, 3 cloves of garlic and another ¼ onion using your preferred method. If you have an air fryer, you can add a light layer of avocado oil spray to the vegetables and roast for 8 to 10 minutes at 375°F (191°C). Alternatively, you can roast them on a comal or pan on the stovetop over medium-high heat for 4 to 5 minutes, or until the vegetables have charred.

3. Once the vegetables are roasted, add them to a blender with the reserved cooking liquid, chiles en adobo, according to your spice preference, and the low-sodium chicken bouillon. Blend until everything is well combined and there are no chunks.

4. Slice the remainder of the onion into thin slices. Shred the chicken using your preferred method—you can do it with your hands or two forks.

5. Add a light layer of avocado oil spray to a large pan and add the onion slices. Sauté the onion over medium heat for 3 to 4 minutes, or until it is translucent.

6. Add in the shredded chicken and tomato salsa, and mix. Once the ingredients are well combined, simmer for 8 to 10 minutes. At this time, you may taste the salsa to see if it needs any additional seasonings.

7. Air fry the tortillas at 390°F (199°C) for 3 minutes, flip and cook for an additional 3 to 4 minutes, or until they are golden brown. (Note: The tortillas will move in the air fryer if you don’t put them under the tray or weigh them down with an air fryer–safe dish.)

8. To assemble a tostada, layer 2 teaspoons (10 g) of nonfat Greek yogurt, 1¼ ounces (35 g) of tinga, ¼ cup (10 g) of lettuce and ½ tablespoon (7 g) of queso fresco on each tostada. (Note: One serving is 4 tostadas.)

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