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Created by the Genie — AI-generated, review before relying on it
Smoky, shredded chicken simmered in a chipotle-tomato sauce, piled onto crisp tostada shells with lettuce and a drizzle of mexican crema. A vibrant, easy weeknight taste of Mexico.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
Heat the olive oil in a large skillet over medium heat and cook half of the onion until softened, about 4 minutes.
Step 2
Add the garlic and cook until fragrant, about 30 seconds.
Step 3
Stir in the diced tomatoes, chipotle chiles in adobo sauce, and salt.
Step 4
Add the chicken thighs, nestling them into the sauce, cover, and simmer for 20 to 25 minutes, until the chicken reaches 165°F and shreds easily.
Step 5
Remove the chicken and shred it with two forks, then return it to the skillet and stir to coat in the sauce.
Step 6
Spread a spoonful of the chicken tinga onto each tostada shell.
Step 7
Top with the shredded lettuce, remaining sliced onion, and a drizzle of mexican crema.
Step 8
Serve immediately while the tostadas are crisp.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
