Prep Time
25 min
Cook Time
45 min
Serves
8-10
Soy Chick’n Tinga Tostadas
Edgar (Odiseo) Castrejon @chefodieIngredients
Tinga
- 2 tablespoons cooking oil
- 1 large onion, diced
- 16-20-ounces soy Chick’n, chopped into strips
- 5 large Roma tomatoes, roughly chopped
- 6-8 garlic cloves
- 1 ½ cup water
- 2 cans chipotle chiles in adobo sauce
- 1 tablespoon sugar
- 1 teaspoon cumin
- 1 tablespoon apple cider vinegar or other vinegar of choice
- 2 teaspoons fine sea salt, or to taste
- 2 bay leaves
- 1 teaspoon freshly ground black pepper
- Pinch MSG, optional
Accompaniments
- 8 to 10 Mi Rancho Organic Corn Tostadas
- Chopped cilantro, shredded cabbage, and crema
Instructions
In a large nonstick pot, heat the oil over medium heat. Add the onions, stirring occasionally, until the onions are transparent, about 7 minutes. Let this sit.
Meanwhile, cut protein into strips, leaving some bigger pieces. Prep the rest of the ingredients.
Then add vinegar to the pot, mix and stir well, then add the garlic, mix and stir. Add the protein to the pot, increase the heat to medium-high and cook, stirring frequently, for about 10 minutes.
While that is cooking, make the adobo sauce by blending tomatoes, chipotle chiles, water, salt, black pepper and love. Blend until smooth. Add cumin seeds and stir. If the ingredients start to stick to the pot, stir in 1 to 2 tablespoons of water. Remove from the heat.
Pour in the chipotle-tomato sauce and bring to a simmer. Add the MSG (optional) and bay leaves. Stir well and continue to simmer over low to medium heat until most of the liquid has evaporated and the tinga has the consistency of a salsa, about 20-25 minutes.
Put crema on the tostada, then tinga, and top with cilantro, cabbage, and avocado.