THE SMOKY TINGA-CRUNCH

(Our Play on Chicken Tinga Tostadas)

THE SMOKY TINGA-CRUNCH

Ingredients: 4 Crispy Tostada shells, 400g Cooked chicken (shredded), 2 tbsp Chipotle in Adobo, 1 tsp Dried Oregano, 1 tsp Cumin, 1 Red onion (petals), 2 cloves Garlic, 200g Tomato passata, 50ml Chicken stock...

Ingredients

  • 4 Crispy Tostada shells
  • 400g Cooked chicken (shredded)
  • 2 tbsp Chipotle in Adobo
  • 1 tsp Dried Oregano
  • 1 tsp Cumin
  • 1 Red onion (petals)
  • 2 cloves Garlic
  • 200g Tomato passata
  • 50ml Chicken stock

Cooking Method

  1. The Scorch Fry onion petals in 1 tbsp oil until blackened and charred; remove half for garnish.
  2. The Architect Add garlic to the pan; sauté until it turns a pale biscuit gold.
  3. The Bloom Add chipotle, oregano, and cumin with a 30ml splash of stock; fry until the smoky oil separates.
  4. The Swell Add passata and shredded chicken; simmer for 5 minutes until the silk is thick and clings to the meat.
  5. The Assembly Pile the tinga onto tostada shells.
  6. The Final Flourish Top with raw sour cream, avocado, and the reserved charred onions.

Cuisine: Mexican

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