Pollo Asado Chicken Tinga Tostados
A mouth-watering combination of smoky and tangy! The Pollo Asado Fajita Strips start things off with their savoury, citrusy base and are then simmered in a rich tinga sauce made with fire-roasted tomatoes, smoky chipotle puree, onions and oregano. Served on crispy tostadas, this dish is finished off with refried beans, fresh lettuce, crumbly cheese, and cilantro and complemented with sour cream, salsa and guacamole on the side. Olé!
Ingredients
- 2 tbsp neutral flavoured oil
- 280 g Pollo Asado Fajita Strips
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 398ml can fire roasted tomatoes
- 1/2 cup chicken stock
- 1 tbsp chipotle puree
- 1 tsp dried oregano
- salt & pepper to taste
- 1 cup refried beans, store-bought or homemade
- 6 - 8 corn tostados, store-bought or toasted in an Air Fryer
- 1 cup shredded lettuce (iceberg or romaine)
- 1/2 cup queso fresco or feta cheese, for garnish
- chopped cilantro, for garnish
- lime wedges, to serve
- salsa, sour cream and guacamole, to serve
Instructions
- In a medium-sized skillet over medium-high heat, warm oil and add Pollo Asado Strips. Sauté until nicely browned and cooked to about 145 F, then set aside. You’ll add it back to the pan later to simmer in the sauce so make sure not to overcook.
- In the same pan as the chicken was seared, add onions and sauté until softened and nicely browned, about 5 minutes. Stir in garlic, cook for another 30 seconds then add tomatoes, chicken stock, chipotle puree and oregano. Reduce heat to medium-low and let simmer for 10 minutes, stirring occasionally. Season to taste then return chicken to pan and simmer for another 5 minutes. While the sauce is simmering, gently warm refried beans.
- To assemble, spread a heaping tablespoon of refried beans onto each tostada base then top with a pinch of shredded lettuce. Divide chicken tinga mixture evenly over top and garnish with crumbled queso fresco and cilantro. Serve with lime wedges, sour cream and your favourite salsas on the side.
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