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.
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.