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This recipe guides you through creating flavorful Tinga de Pollo tostadas with a black bean sauce. Start by simmering chicken breasts with bouillon, onion, garlic, salt, and pepper until cooked. After shredding the chicken, reserve some broth, the cooked onion, and garlic for the tinga sauce. Char tomatoes and a poblano pepper under the broiler, then blend them with the reserved broth, chipotles in adobo, chicken bouillon, and garlic cloves. Simmer this mixture with sautéed onions to create a rich, smoky sauce, and then toss the shredded chicken in this tinga sauce.

For the black bean sauce, blend sour cream, black beans, fire-roasted tomatoes, lime juice, garlic, and a mix of spices until smooth. To assemble the tostadas, spread the black bean sauce on warmed tostadas, top with the chicken tinga, and garnish with lettuce, tomatoes, and Cotija cheese. Add your favorite hot sauce for an extra kick. This recipe combines smoky, savory chicken with creamy, spiced black bean sauce, creating a delicious and satisfying meal.

Chicken Tinga with a Black Bean Sauce

This recipe features Tinga de Pollo tostadas with a black bean sauce. Simmer chicken breasts with seasonings, shred them, and reserve some broth. Char tomatoes and a poblano pepper, then blend with broth, chipotles, and garlic for the tinga sauce. Simmer the sauce with sautéed onions and mix with the shredded chicken. For the black bean sauce, blend sour cream, black beans, fire-roasted tomatoes, lime juice, garlic, and spices until smooth. Assemble by spreading the black bean sauce on tostadas, topping with chicken tinga, lettuce, tomatoes, and Cotija cheese. Add hot sauce if desired.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Mexican

Servings 6 People

Ingredients

  

Chicken

• 2 chicken breasts
• Salt and pepper
• 1 Tbsp chicken bouillon
• 1/4 onion
• 1 head of garlic

Tinga Sauce

• 4 tomatoes quartered
• 1 poblano pepper stem removed and deseeded
• 1 Tbsp oil
• 1 cup reserved chicken broth
• ½ can chipotles in adobo
• 1 Tbsp chicken bouillon
• Garlic cloves from chicken
• ¾ sliced onion

Black Bean Sauce

• ½ cup sour cream
• 30 oz can black beans drained and rinsed
• 1-15 oz can fire roasted tomatoes
• Juice of one lime
• 3 garlic cloves
• 1 tsp chili powder
• 1 tsp salt
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp black pepper

Extras

• Tostadas
• Lettuce
• Tomatoes
• Cotija cheese

Instructions

 

Chicken

• In a large pot, add chicken breasts, chicken bouillon, ¼ onion, garlic, salt, and pepper.
• Cover with water and bring to a simmer for 25-30 minutes or until chicken is cooked.
• Remove chicken once done, let it cool down, and shred.
• Keep 1 cup of chicken broth, the onion, and garlic.

Tinga Sauce

• Add tomatoes and poblano pepper to a baking sheet.
• Cover with oil, salt, pepper, garlic powder, and onion powder.
• Place under the broiler for a few minutes or until charred.
• Remove and place into a blender along with the reserved chicken broth, chicken bouillon, chipotle in adobo, and garlic cloves from chicken.
• Blend until smooth.
• In a pan or pot, add 1 Tbsp oil and sliced onions. Cook for 3-4 minutes.
• Add tinga sauce and cook for 10 minutes on a low simmer. The sauce will darken in color and deepen in flavor.
• Add shredded chicken and toss in the sauce.

Black Bean Sauce

• Add all ingredients for the black bean sauce to a blender.
• Blend for 30 seconds or until smooth.

Assembly

• Coat the bottom of a warmed tostada with black bean sauce.
• Top with chicken, lettuce, tomatoes, and Cotija cheese.
• Top with your favorite hot sauce as well!

Keyword #ChickenRecipes, #tacotuesday, #texmex, #yum, Mexican, Tinga