Tuesday, April 23, 2013

Tinga Linga, Ole! Cinco de Mayo Street Fare...

Simply one of the best Mexican Street Fare Recipes that I have ever made, So good and perfect as miniature party fare hor d'oeuvre. Tinga, Tostadas, whatever you call it, 
it is sure to be a hit paired with an Icy Cold Salted Margarita...

(Makes about 12 Tostadas)

2 Chicken Breasts on the bone - boneless can be substituted
Tostadas or Hard Taco Shells or Large Chips
6 Plum Tomatoes
1 Small White Onion
2 Clove Garlic
Chipotle Peppers in Adobo
1 Small Can Tomato Sauce
Mexican Crema or Sour Cream
Queso Fresco or Ricotta Salatta or Feta
Shredded Lettuce
Chopped Onion
Lime Wedges

- Boil Chicken Breasts until the meat can be easily removed and shredded - set aside

- On a Grill Blacken Tomatoes on each side, remove, cool and peel

- In a blender add: 1 small onion quartered, 2 peeled cloves of garlic, 2 or more Chipotle   Peppers with Adobo to taste, peeled tomatoes, salt and pepper, splash of sugar and blend until smooth

- Pour the salsa mixture into a skillet and bring to a boil, add the can of tomato sauce to thicken

- Add the shredded chicken and stir to coat, cook for 5 minutes to heat through, taste, and add   more chipotle if you want more spice, salt and pepper to taste

- On each tostada spread lightly with Crema or sour cream, add chicken mixture, top with shredded lettuce, onion, crumbled cheese and a drizzle of Crema if you are using the Mexican type, add a squeeze of lime

These are usually prepared on the flat crispy tostadas, but are easier to eat in a crisp corn taco shell. As an hor d'oeuvre, place on individual chips


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