Chipotle Chicken Tinga Tostadas

Gourmet Tacos

Spicy

High Protein

with Crema and DIY Refried Black Beans

7 min

Difficulty: 1/3

Mexican

Ingredients: Chicken breast • Iceburg lettuce • Black beans (black beans, water, salt, calcium chloride, citric acid) • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Sweet bell pepper • Yellow onion • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Limes • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chipotle powder.

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Potato Masher

Zester

Large Bowl

Large Non-Stick Pan

Measuring Cups

Silicone Brush

Medium Bowl

Tags

Spicy

High Protein

Speciality

Ingredients

Chicken Breasts

2 unit(s)

Flour Tortillas

6 unit(s)

Black Beans

1 unit(s)

Tex-Mex Paste

2 tbsp

Chipotle Powder

2 g

Yellow Onion

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Iceberg Lettuce Head

0.5 unit(s)

Sour Cream

2 unit(s)

Tomato Sauce Base

2 tbsp

Lime

1 unit(s)

Feta Cheese, crumbled

0.5 cup

Butter

1 tbsp

Oil

2 tbsp

Salt

0.25 tsp

Pepper

0.25 tsp

Preparation

Before starting, preheat the oven to 450°F. Wash and dry all produce.
Pat chicken dry with paper towels.
To a large bowl, add chicken, 1/2 tbsp (1 tbsp) Tex-Mex paste, 1/4 tsp (1/2 tsp) chipotle powder and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat. (TIP: If you like extra kick, add a little more chipotle powder and Tex-Mex paste!)
On a parchment-lined baking sheet, arrange chicken.
Roast chicken in the middle of the oven for 12-14 min, flipping halfway through, until cooked through.**
Using 2 forks, shred chicken into 1/2-inch pieces. Set aside.

Meanwhile, peel, then cut onion into 1/4-inch slices.
Core, then cut pepper into 1/4-inch slices.
Remove and discard outer layer of iceberg lettuce. Remove stem and cut half the lettuce into thin strips (use all the lettuce for 4 servings).
Zest, then juice half the lime. Cut remaining lime into wedges.
To a medium bowl, add sour cream, lime zest, 2 tsp (4 tsp) lime juice and 2 tsp (4 tsp) water. Season with salt and pepper, then stir to combine.

Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then half the onions. Cook for 3-4 min, stirring often, until softened.
Add beans with their liquid. Cook for 3-4 min, stirring often, until liquid is slightly reduced.
Remove from heat. Transfer to another medium bowl.
Using a fork or potato masher, coarsely mash beans. Season with salt and pepper. Cover to keep warm.
Carefully wipe the pan clean.

Meanwhile, on another parchment-lined baking sheet, arrange tortillas in a single layer. Using a fork, prick both sides of each tortilla several times.
Brush both sides of tortillas with 1/2 tbsp (1 tbsp) oil.
Bake in the middle of the oven for 8-10 min, flipping halfway through, until golden and crisp.

Reheat the same pan (from step 3) over medium. Add 1/2 tbsp (1 tbsp) oil, then peppers and remaining onions. Season with salt and pepper.
Cook for 6-8 min, stirring occasionally, until very tender.
Add tomato sauce base and 1/2 tbsp (1 tbsp) Tex-Mex paste.
Cook for 30 sec, stirring often, until fragrant.
Add shredded chicken, 1 tbsp (2 tbsp) butter and 1/4 cup (1/2 cup) warm water.
Cook for 2-3 min, stirring often, until well combined.