Chicken Tinga Tostada made with Tajin Chamoy & Casa Bonita Tortillas Recipe

For another chapter in our collaboration with one of our favourite friends, it’s time for a tostada recipe. Kyle Crawford @homechefkyle, who has been coming up with some really tasty recipes using Casa Bonita Foods and other great brands and partners like Tajin, create a Chicken Tinga dish that you don’t want to miss.

This time, for some delicious Chicken Tinga Tostadas, Kyle is incorporating one of Tajin’s latest products available in Canada, the Tajin Chamoy. A delicious sauce packed with a lot of flavour and a unique twist with apricot. You can buy Tajin Chamoy directly from our online store, or check our locations map to find stores where Casa Bonita Tortillas and Tajin are available.

For more recipes from this collaboration, check the Korean Tacos recipe, and the Tuna Tostadas with Tajin. Now, let’s take a look at the video for the Chicken Tinga:

For details and ingredients, see below:

Ingredients

• 1 large tomato, rough chopped
• ½ of a white onion, rough chopped
• 1 jalapeno, rough chopped
• 2 green onions, rough chopped
• 1 tsp salt
• ¼ cup olive oil
• 2 cups of chicken stock
• ½ cup Tajin fruity chamoy chili sauce
• 1 lb of boneless skinless chicken thighs
• 4 Casa Bonita white corn tortillas
• 2 cups of vegetable oil
• 2 cups lettuce, shredded
• 1 cup red onion, finely diced
• Crema or sour cream

Method of preparation:

Lay tomatoes, white onion, jalapeno, and green onion in a sheet pan or skillet. Drizzle with olive oil and season lightly with salt. 

Broil on the top rack of your oven under high heat for 5-10 minutes or until veggies are soft and lightly charred.

Add to a blender along with chicken stock and Tajin fruity chamoy chili sauce. Blend until smooth

Heat a lark skillet over medium heat and add broth. Lay chicken thighs in the broth and allow to cook for 20-50 minutes or until chicken is fully cooked. The sauce will reduce nicely but if it starts to over reduce, and a little bit of chicken stock and cover for the remainder of the cooking time.

Use two forks to shred chicken and mix with the sauce.

In a separate small pan, heat 2 cups of vegetable oil over medium-high heat. 

Test to see if the oil is hot enough by dipping the corner of the tortilla in, if it bubbles, it’s ready to go. Fry the tortillas for 1 minute per side. Remove from the oil and set on a paper towel to dry.

Spoon chicken over fried tortillas and top with shredded lettuce, onion, and crema. enjoy!