Fuel your smile with 20 minute Chicken Tinga “Tostada” + mashed avocado + pickled onions with Chipotle Ranch “Crema”.
Happy Taco Tuesday! Last week I was able to celebrate my ten year wedding anniversary at the beautiful Rosewood Mayakoba. While there, I was able to enjoy and inspirational and fun cooking class with world class chef Juan-Pablo Loza. The class took place at La Ceiba which is the kitchen and garden in the property. We learned to make Salsa Roja, Salsa Verde, Guacamole (the right way), and Chicken Tinga. I was missing Mexico today and was inspired to make a quick version of the amazing Chicken Tinga that Chef Juan Pablo taught me at his amazing cooking class.
Juan Pablo’s focus on quality, order of preparation, knowledge of cuisine and nutrition was unparalleled. Amazing to eat, and filled with love and passion! Every question (and we all had plenty) had a thoughtful and well understood response! We discussed fermentation, the benefits of a plant based diet, and how food can add balance to many aspects of a full life.
I was so fortunate to dine with Roos Van Monsjou, an amazing chef and wellness coach from the Netherlands. We were meant to be seated next to each other that day. Roos is an amazing and inspiring human-being. .
Chef JP taught us that Chicken Tinga is a dish inspired by leftovers! Well let me tell you, these will be the most delicious leftovers you ever had! This recipes is ONE POT, minimal prep and soooo good and good for you. It’s a great way to use up that leftover rotisserie chicken! I used Outeraisle Gourmet cauliflower thin as the “tostada” and used Siete chipotle hot sauce to make an amazing Greek yogurt “Chipotle Ranch Crema.” Using canned tomatoes and rotisserie chicken saves you prep and cooking time!
It’s high in protein, fiber, vitamins A and C! It’s also antioxidant and calcium rich! The antioxidants will help decrease your risk for oral cancer and gum disease. Calcium will help keep your jaw bone strong and teeth healthy.
Makes 6-12 servings (about 12 “tostadas”- you can enjoy 2 tostadas per serving)
1 large red onion, sliced
1/2 tsp salt
2 tbsp maple syrup
1 tsp dried oregano
2 Chipotle’s in adobo
1 28oz can crushed tomatoes
1 lbs shredded or chopped chicken breast
Spray pan with cooking spray over medium high heat sauté onions until they start to caramelize. About 3-5 minutes
Add salt, maple syrup and oregano. Cook another 2-5 minutes until soft, tender and caramelized.
Add chipotles in adobo and cook a minute more.
Add the crushed tomatoes. Simmer for 1-2 minutes. Add chicken and toss everything together!
Juice of one lime
In bowl add salt and lime juice, use a spoon to stir, helping salt dissolve. Let rest 5 minutes. Cube Avocado and use spoon to mix. The acid from the lime and salt will help dissolve the green parts of the avocado. DO NOT MASH!
1 red onion
1/2 – 1 tsp salt
1/4-1/2 cup white vinegar or lime juice
Slice onions thin and place in bowl. Sweat the onions for about 15-30 minutes by adding salt. Toss to combine. After 30 minutes add vinegar. Refrigerate for at least 30 minutes. The flavor develops the longer you let sit!
For the Chipotle Ranch Crema see link to this post!
Here is the estimate for nutritional information for 2 tostadas: