Tinga Poblano Tostadas
Time to plus up your taco night with smoky shredded chicken tinga piled on crunchy tostadas, roasted poblano peppers and fresh toppings like crunchy radishes and a zesty crema!
Yield: All recipes serve 2 people
Chef Notes: Use the remaining head of iceberg lettuce for the wedge salad!
Save the remaining ½ onion for the Cauliflower Katsu.
Components
Poached Chicken Breast
Tinga Poblana Base
Arroz Rojo
Refried Beans
Shredded Lettuce
Avocado
Tostadas
Sour Cream (optional)
Favorite Hot Sauce
Mise
Poach the Chicken Breast▸ Submerge a chicken breast in water heated to 180°F and seasoned throughly with salt, ½ white onion, 2 garlic cloves and 2 bay leaves. Gently cook for 15-20 minutes, until the internal temperature of the breast is 155°F. Remove and allow to cool before shredding.
Make the Tinga Poblano Base: Slice the remaining 1/2 white onion and mince 4 cloves garlic. Mince 2 chipotle peppers. Mince ¼ C cilantro. In a deep skillet, sauté the onion▸ until softened and lightly charred. Add the garlic and sauté until aromatic. Add the minced chipotle peppers and the can of tomatoes. Add a large pinch of salt, bring to a simmer and cook for 15 minutes. Add the shredded chicken breast and minced cilantro. Taste and adjust seasoning.
Make Arroz Rojo: Dice ½ white onion, the carrot and the remaining 4 cloves garlic. In a saucepan, heat a few tablespoons of neutral oil until smoking hot. Add the 1 C rice and toast▸ until golden brown. Add the vegetables and sauté together with the rice until the they soften. Add 2-3 T tomato paste and stir into the rice. Toast the tomato paste: watch it shift from bright red to brick red. Add 1½ C water and 1 t salt. Bring to a simmer, cover and cook until the rice is tender and the water has absorbed, 15-20 minutes.
Prepare the Toppings: Warm the refried beans on the stove or in the microwave. Shred the lettuce thin and toss with minced cilantro and lime. Slice the avocado and radish.
Finish
Warm the tostadas in the oven.
Top each tostada by spreading a layer of beans on the base, then add the chicken tinga.
Garnish each tostada with shredded lettuce, avocado, radish and crema.
Serve with warm arroz on the side!