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Stewed Pasilla Chicken Tostadas

Stewed Chicken Tostadas

Stewed Pasilla Chicken Tostadas

November 24, 2017
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Stewed Chicken Tostadas

The stewed pasilla chicken tostada traditionally named “tinga de pollo” is one of my favorite Mexican dishes.  This authentic Mexican dish comes from an area called Puebla, known for its gastronomical roots as well as some of the most amazing ingredients derived by the Spaniards, the French, the Arabs, the Lebonanese and the native Indians. The Mexican culinary food scene begins there, in a small modest city entertaining some of the world’s finest cuisine including chicken mole and chile en nogadas.  Known as “tinga de pollo” meaning chicken stew, this dish is seriously addictive and packed with incredible flavors.  The chile pasilla as well as the chipotle chiles used in the “tinga de pollo” recipe is flavorful yet not so spicy.  The chiles seep into the chicken giving it a nice charcoaled pepper flavor very reminiscent of the many exotic ingredients of Mexico.

Stewed Chicken Tostadas

The shredded chicken stew is then typically placed on a crunchy tostada topped with some Mexican style cheese, fresh spicy salsa, cilantro and creme.  As this recipe has many variations, some may only use chile chipotle for the stew while others add refried beans to the tostada before placing the stewed meat on top for that nice crunch.

My sister makes this dish every year for the holidays.  Although she is not Mexican, she loves “tinga” de pollo.  She concluded that this shared recipe is by far the best “chicken stewed tostada” and consistently makes the same delicious recipe for our entire family to enjoy.

She would make a visit to the nearest Mexican market and pick up all the necessary ingredients one would not find in a standard grocery store such as chile chipotle, chile pasilla, longaniza sausage, Mexican panela cheese and the “El Mexicano” brand crema casera.  I’ve also noticed that her portions for cooking have gotten much larger since it’s become a very popular family staple during the holidays.  Although this recipe can be easy to make it may be very laborious when it comes to preparing larger portions so be prepared for a lot of shredding and dicing.

It is not only fun to eat but incredibly delicious and wished there was more of it every time she makes it.  Thanks sis!

Stewed Chicken Tostadas Dish

I say be daring and try new dishes you’ve never made before.  Stepping out of your comfort zone to cook is not an easy task.  When it comes to food and most things in life, we prefer to stick to what is known and familiar.  Stretching yourself through your taste buds and your senses can be a very enlightening experience – even in the kitchen.

The portions were reduced down to 4 people and the recipe condensed and simplified as much as possible. Healthier options are also listed in the ingredients section.  Get cooking and good eats!

Total Time:  50-60 minutes     Prep Time: 35 minutes      Cooking Time: 25 minutes   Serves: 4 People

-Boil the organic chicken breasts with garlic, onions and salt then shred the breasts.

-In another pot boil the pasilla chile for 10 minutes to allow it to hydrate.

-Remove the longaniza sausage from the casing and sautee with some diced onions.

-Using a blender, blend tomatoes, onions, cooked pasilla, can of chipotle, a small cup of the chicken broth and salt.

-In a pot, mix the shredded chicken with the blended sauce and simmer for 15 minutes.

-On a crispy tostada add the creme or yogurt, then the shredded chicken.  Top the meat with fresh salsa, panela cheese or goat cheese, chopped cilantro.

Ingredients:

-2 organic white chicken breasts

-1/2 onion diced

-4 garlic cloves

-1/2 longaniza sausage (optional)

-2 large organic tomatoes

-1 dried large chile pasilla

-1 canned chipotle chiles

-1 bunch of organic cilantro

-1/4 cup of creme (rich plain organic yogurt slightly sweetened with honey optional)

-1/2 a package of panela cheese (goat cheese optional)

-1 package of tostadas (bake organic corn tortillas until they are nice and crisp).

Hope you enjoy cooking this authentic stew!  Let me know how it turned out! This post contains affiliate links.



Stewed Pasilla Chicken Tostadas
 
Prep time
Cook time
Total time
 
The shredded chicken stew is then typically placed on a crunchy tostada topped with some Mexican style cheese, fresh spicy salsa, cilantro and creme.
Author:
Recipe type: Dinner
Cuisine: Mexican
Serves: 4
Ingredients
  • 2 organic white chicken breasts
  • ½ onion diced
  • 4 garlic cloves
  • ½ longaniza sausage (optional)
  • 2 large organic tomatoes
  • 1 dried large chile pasilla
  • 1 canned chipotle chiles
  • 1 bunch of organic cilantro
  • ¼ cup of creme (rich plain organic yogurt slightly sweetened with honey optional)
  • ½ a package of panela cheese (goat cheese optional)
  • 1 package of tostadas (bake organic corn tortillas until they are nice and crisp)
Instructions
  1. Boil the organic chicken breasts with garlic, onions and salt then shred the breasts.
  2. In another pot boil the pasilla chile for 10 minutes to allow it to hydrate.
  3. Remove the longaniza sausage from the casing and sautee with some diced onions.
  4. Using a blender, blend tomatoes, onions, cooked pasilla, can of chipotle, a small cup of the chicken broth and salt.
  5. In a pot, mix the shredded chicken with the blended sauce and simmer for 15 minutes.
  6. On a crispy tostada add the creme or yogurt, then the shredded chicken. Top the meat with fresh salsa, panela cheese or goat cheese, chopped cilantro.

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