Chicken Tinga Tostadas: Instant Pot or Slow Cooker
Instant Pot or Slow Cooker Chicken Tinga Tostadas feature tender shredded chicken in a Tinga Sauce made with fire-roasted tomatoes and chipotle peppers, served on crispy tostada shells with refried black beans.
2chipotle peppers in adobo + 2 teaspoon of the sauceseeds removed, see notes
1smallonionquartered
3clovesgarlic
¼cupfresh cilantro
1limejuiced
1teaspoonoregano
1teaspooncumin
½teaspoonkosher salt
1.5lbboneless, skinless chicken breast
2bay leaves
For Tostada Assembly
1packagetostada shells
15ouncesrefried black beans
1cupqueso quesadilla cheeseshredded
Optional garnishessuch torn cilantro leaves, diced red onion, diced avocado, or sour cream
Instructions
Make the Tinga Sauce
Place fire roasted diced tomatoes, chipotle peppers with adobo sauce, onion, garlic cloves, cilantro, lime juice, oregano, cumin, and salt into the jar of a blender. Blend until smooth. Reserve 1 cup of sauce for serving.
Instant Pot Method
Place chicken and bay leaves in the Instant Pot. Add enough water to the remaining tinga sauce to make 1 cup of total liquid. Pour the sauce over the chicken.
Seal the lid and set the Instant Pot to the poultry setting. Adjust the time to 12-15 minutes depending on the size of the chicken pieces.
Allow the pressure to release naturally for 10 minutes before venting. Remove the lid.
Remove the bay leaves. Shred the chicken with two forks and return it to the sauce to keep warm until serving.
Slow-cooker Method
Place chicken and bay leaves in the slow cooker. Add enough water to the remaining tinga sauce to make 1 cup of total liquid. Pour the sauce over the chicken.
Cover and cook on Low for 4-5 hours or on High for 2-3 hours.
Remove the bay leaves. Shred the chicken with two forks and return it to the sauce. Cover and set the slow cooker to keep warm until serving.
Assembling the Tostadas
Microwave the refried beans in a microwave-safe dish for about 1 minute until warmed. Stir.
Spread refried black beans on each tostada shell. Top with shredded chicken, reserved sauce, and a sprinkle of cheese.
Serve immediately or melt the cheese by placing the tostadas under a low broiler. Top with cilantro and other desired garnishes.
Notes
To get the seeds out of a Chipotle pepper: take a pepper out of the can. With a knife, make a slit lengthwise in the pepper and open it up. Use the back of your knife to scrape the seeds out.