Chicken Tinga Tostadas Preparation

A smoky Mexican favorite with chipotle peppers and cumin, served on tostadas for crunch.

Chicken Tinga Tostadas Preparation

Included Ingredients

Chicken, onion, tomatoes, tomato, bouillon, salt, chipotle peppers, seasonings.

Groceries Needed

  • Tostadas
  • Refried beans
  • Taco toppings

Optional Additions

  • Cumin (for stronger flavor)
  • Oregano (for stronger flavor)

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Serve on tostada shell with refried beans and desired taco toppings. Try the recipe from The Simple Veganista for a healthy twist on refried beans!

Low Carb Serving Suggestion:

Make lettuce wraps or use lower carb tortilla options

Small

Meals feed 2-3

Stovetop

Cook from frozen in medium saucepan over medium heat. Break up as it thaws and cooks. Cover and cook over medium low heat for 25-30 minutes. Shred and serve.

Oven

Thaw meal in refrigerator overnight. When thawed, place in oven proof baking dish, cover and bake at 350F for 45 minutes or to internal temperature of 165 F. Shred chicken and remove. Blend sauce until pureed. Return chicken back to sauce before serving.

Pressure Cooker

Cook on manual for 20 minutes, natural pressure release or to internal temperature of 165° F. May add up to 1/4 cup of liquid before cooking to bring up to pressure. Shred chicken and remove. Blend sauce until pureed. Return chicken back to sauce before serving. *If chicken isn't cooked through after 20 minutes, shred and return to pressure cooker. Cook on saute setting until cooked through.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F. Shred chicken and remove. Blend sauce until pureed. Return chicken back to sauce before serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Cumin | ¼ tsp

Oregano | ¼ tsp

Medium

Meals feed 4-6

Slow Cooker

Cook on low 3-4 hours, or to an internal temperature of 165° F. Shred chicken and remove. Blend sauce until pureed. Return chicken back to sauce before serving.

Pressure Cooker

Cook on manual for 30 minutes, or to internal temperature of 165° F. Natural pressure release. May add ¼ cup liquid before cooking to bring up to pressure. Remove chicken. Blend sauce until pureed. Return chicken back to sauce before serving. *If chicken isn’t cooked through after 30 minutes, shred and return to pressure cooker on sauté setting.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Cumin | ½ tsp

Oregano | ½ tsp

Nutrition Facts

Serving Size | 0.5 cup
199 Calories | 4.3g Total Fat | 3.3g Carbs | 1.1g Fiber | 35g Protein | 2g Sugars | 0.9g Sat. Fat | 793mg Sodium

Allergens: Corn. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.