Saucy and smoky, chicken tinga is a tantalizing topping for crunchy tostadas. Pile it up with creamy avocado and crunchy veggies, like a salad eaten out of hand.
What You Get
Sous vide chicken
What You’ll Need
Makes 3 servings
Active Time: 15 minutes
Total Time: 15 minutes
In a small saucepan over medium heat, reheat the beans with a splash of water, about 3 minutes. Season with salt to taste.
Meanwhile, drain and shred the chicken. In a separate saucepan over medium heat, combine the chicken, tinga sauce, and a splash of water and simmer to let the flavors combine, 3 minutes. Season to taste with salt.
In a bowl, toss the shredded cabbage with the juice of ½ lime and a pinch of salt. Cut the remaining ½ lime into wedges for serving. Peel, pit, and slice the avocado. Pick a handful of cilantro leaves and toss the stems. Set out the pickled onions.
To build the tostadas, place the shells on plates. Top with the beans, tinga chicken, avocado slices, cabbage slaw, and pickled onions. Sprinkle with a few cilantro leaves. Serve warm, with the lime wedges for squeezing.