Hello friends and friends of Paulina Kitchen! As the toasted word in gastronomy is used to name different recipes according to the place where we are, we will start telling what chicken toast in Mexico.
Chicken toasts are a common option in street food stalls and Mexican restaurants, and are enjoyed as a tasty snack or main dish. It is also very common for it to be a homemade meal (ideal to take advantage of the tortillas of the previous day) and that is the recipe that we are sharing today.
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About chicken toast
Chicken toasts are the delicious union of two plates: chicken tinga and crispy corn toast . This combination is highly appreciated in Mexico and for its versatility it has already gained popularity both in the country and in other parts of the world.
Starting at the beginning: Origin of chicken toast
Chicken toast, known as “ Tingadas de Tinga “ in Mexico, are a traditional dish of Mexican cuisine. Although there is no exact story about the origin of chicken toast, it is believed that it originated in the Puebla , in central Mexico, but has become popular throughout the country as part of the rich culinary tradition.
Puebla is known for its rich culinary tradition, and chicken tinga is one of the most outstanding specialties in the region. Their popularity lies in its delicious taste and their accessible price, which makes them the best option for fast and tasty food.
What is a toast in Mexico?
In Mexico, toasts are a popular way to present various ingredients on a crispy fried or toasted corn toast. The tortillas are fried in hot oil until they become crispy and are used as a basis to add the desired ingredients and flavors.
6 data on this recipe
- The tasty chicken tinga is characterized by its smoked and spicy flavor, thanks to the use of marinated chipotles. These chiles, which are smoked and packaged jalapeños in a tomato sauce and spices, give their distinctive taste and warmth.
- Chicken tinga prepares cooking the chicken in a sauce until it is tender and easy to crumble. This creates a crumbled and juicy texture that mixes perfectly with the crunchy base of toast.
- In addition to Tinga, you can also do chicken toast with breast. For that, chicken breast is used that can be grilled, roasted, boiled or baked, and then crumbles in small pieces or cut into fine pieces. The chicken breast can be seasoned with a variety of spices and condiments.
- Chicken tinga toasts are a common dish in events and celebrations in Mexico, such as national holidays, birthdays and family gatherings. They are a popular option to share and enjoy in company.
- Tinga toasts are usually served with traditional accompaniments such as lettuce, sour cream, grated cheese, slices or avocado puree and spicy sauce. These ingredients add freshness and balance the spicy flavor of the tinga.
- Chicken toasts are often served with sauces and dressings to enhance their flavor. Some common options include tomato sauce, chipotle sauce, ranchera sauce, coriander sauce, barbecue sauce, soy sauce or honey and mustard dressing.
Mexican chicken toast recipe
Chicken toasts are usually served as a main dish or as part of a snack banquet. They can be presented in a tray with toasts as a base and crumbled chicken and additional ingredients arranged on top. Compritors can add dressings and sauces to their liking.
Remember that additional ingredients can vary without any problem, so we invite you to use your imagination and what they have at home to do this very simple recipe.
Yield : 8 portions
Preparation time : 40 minutes
Ingredients
- 8 corn toasts
- 2 Bone and skin chicken breasts
- 1 small white onion, cut in julienne
- 2 garlic cloves, finely chopped
- 2 medium tomatoes, cut into cubes
- 1 can (200 gr) from Chipotles in Adobo
- 1 teaspoon of ground cumin
- Salt and pepper to taste
- Cooking vegetable oil
- Chopped lettuce, sour cream, crumbled fresh cheese and pallet slices to serve
How to make chicken toast in 5 steps
- In a large pot put chicken breasts and cover with water. Take boil and cook the breasts until they are cooked. Remove and let them cool enough to be able to crumble.
- In a large pan over medium heat heat some vegetable oil. Add the onion and garlic chopped and cook until they are transparent. Add chopped tomatoes and cook for a few minutes.
- In a small bowl, mix the marinade chipotles (previously drained from the can) with the ground cumin. Add to the mixture in the pan and cook for a few more minutes for flavors to combine.
- Shit the cooked chicken and add to the pan. Cocy for a few more minutes until the chicken is very hot and the flavors have incorporated. Provide the chicken tinga and salt and pepper to taste.
- To assemble the toast, place a generous portion of chicken tinga on each corn toast. Decorate with chopped lettuce, sour cream, crumbled fresh cheese and avocado slices.
