Chicken Tinga & Tostadas

📝 Ingredients

• 600 g chicken breast
• 1 chicken stock cube + 500 ml cold water
• 1 tin of chopped tomatoes (400 g)
• 2 brown onions (about 120 g each) + 2 garlic cloves
• 2 tsp sweet smoked paprika + 1 tsp ground cumin + 1 tsp dried oregano
• 2 tbsp olive oil (1 for the sauce, 1 for the tortillas)
• 8 corn tortillas (about 40 g each)
• 1 tin black beans (240 g drained)
• 1 romaine lettuce heart (about 150 g)
• 150 g Greek yoghurt
• 1 lime
• 15 g fresh coriander
• Salt, black pepper

🍴 Utensils

• Saucepan
• Sauté pan
• Baking trays and baking paper
• Pastry brush
• Cutting board and knife

📖 Steps

1. Put the chicken breasts in a saucepan with the crumbled stock cube and the cold water: the liquid should just cover them. Bring to a simmer, then cook gently for 15 min over a low heat until no longer pink in the middle; don't let it boil hard, as that would dry out the meat.
2. While it cooks, finely slice the onions and chop the garlic. Heat 1 tbsp oil in a sauté pan over a medium heat and fry the onions for 8 min, until soft and lightly golden. Add the garlic, smoked paprika, cumin and oregano, and stir for 30 seconds.
3. Preheat the oven to 200 °C. Drain the chicken, reserving the stock in a bowl, then leave it to cool for 5 min. Shred it with two forks, pulling along the grain, to get thin strands that will hold the sauce well.
4. Pour the chopped tomatoes and 150 ml of the reserved stock into the pan, season lightly with salt, add pepper and simmer for 10 min over a low heat. Add the shredded chicken and cook for another 5 min, stirring, until the sauce coats the meat without being runny.
5. Meanwhile, brush the tortillas on both sides with the rest of the oil and lay them flat on 2 trays lined with baking paper, without overlapping. Bake for 8 to 10 min, turning them halfway through, until golden and crisp.
6. Rinse and drain the black beans, heat them for 3 min in the rinsed-out saucepan with 3 tbsp of the reserved stock, then roughly mash them with a fork. Cut the romaine into thin strips. Mix the Greek yoghurt with the lime juice and a pinch of salt.
7. Assemble the tostadas at the last minute so they stay crisp: spread a layer of mashed beans on each tortilla, then add the chicken tinga, the lettuce, a spoonful of lime yoghurt and the chopped coriander. Allow 2 tostadas per person.