Spicy chicken tinga tostadas with guacamole and queso fresco

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy chicken tinga tostadas with guacamole and queso fresco

Soy-Free, Gluten-Free, Spicy, Diabetes-Friendly

2 Servings, 680 Calories/Serving

25–40 Minutes

This is quick and easy Mexican comfort food at its finest. The sauce packs a mild, smoky heat, which we temper with guacamole and crumbled queso fresco.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • 1 organic bay leaf
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 ounce chipotle chile in gluten-free adobo
  • 1 cup diced tomatoes
  • ¼ cup crushed tomatillos
  • 8 Mi Rancho 100% corn tortillas
  • 4 or 5 sprigs organic fresh cilantro
  • 1½ ounces queso fresco
  • Sun Basket guacamole (avocado - lime juice - kosher salt - ascorbic acid - black pepper)

Nutrition per serving

Calories: 680, Protein: 43g (86% DV), Fiber: 9g (36% DV), Total Fat: 37g (57% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 7g, Saturated Fat: 6g (30% DV), Cholesterol: 110mg (37% DV), Sodium: 650mg (27% DV), Carbohydrates: 44g (15% DV), Total Sugars: 11g, Added Sugars: 1g (2% DV).
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the onion

  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion and bay leaf, season with salt and pepper, and cook, stirring occasionally, until the onion is softened, 3 to 4 minutes.
While the onion cooks, prepare the chipotle and chicken.

2

Prep and cook the chicken and sauce

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
  • Finely chop the chipotle chile. Wash your hands after handling.
To the pan with the onion, add the chicken, tomatoes, tomatillos, ¼ cup [½ cup] water, and as much chipotle chile as you like and season with salt and pepper. Bring to a boil, reduce to a simmer, and cook, turning the chicken once, until the chicken is opaque and cooked through, 7 to 10 minutes. Using a slotted spoon or tongs, transfer the chicken to a plate to cool, then using a fork, shred the chicken.
While shredding the chicken, continue to simmer the sauce until thickened slightly, 3 to 4 minutes. Remove from the heat and discard the bay leaf. Stir in the shredded chicken and season to taste with salt and pepper.
While the chicken cooks, prepare the tortillas.

3

Crisp the tortillas

In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Working in batches, add the tortillas and cook, turning once, until crisp, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate and season with salt. Add more oil between batches if needed.
While the tortillas crisp, prepare the garnishes.

4

Prep the garnishes

  • Coarsely chop the cilantro.
  • Crumble the queso fresco.

Serve

Transfer the tortillas to individual plates and top with the chicken. Garnish with the guacamole and cilantro, sprinkle with the queso fresco, and serve.
Kids Can!
  • Measure the onion.
  • Measure the water for the sauce.
  • Crumble the queso fresco.
  • Garnish the tostadas.