Tostadas de Tinga de Pollo

Hello everybody, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Tostadas de Tinga de Pollo. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Tostadas de Tinga de Pollo is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Tostadas de Tinga de Pollo is something that I've loved my entire life.

Many things affect the quality of taste from Tostadas de Tinga de Pollo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tostadas de Tinga de Pollo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few ingredients. You can cook Tostadas de Tinga de Pollo using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients and spices that need to be Get to make Tostadas de Tinga de Pollo:

1. 1 pollo cocido
2. 1 lata chiles chipotle en salsa adobo
3. 2 latas salsa de tomate
4. 2 dientes ajo
5. 2 cdta Knorr de Pollo
6. 1 cdta sal
7. tostadas
8. frijoles refritos
9. lechuga rallada
10. queso fresco desmenuzado
11. crema agría

Instructions to make to make Tostadas de Tinga de Pollo

1. Desmenuza el pollo.
2. En una batidora, vacíe las latas de tomate y 1/2 lata de chiles chipotle. Agregue 2 ajos (preferiblemente asados), el knorr y la sal. Agregue más chiles uno por una hasta que este picoso a su preferencia.
3. Agregue el pollo y la salsa a un sartén. Caliente la salsa a fuego mediano por 5 minutos o hasta que hierva. Agregue un poco de agua si necesita.
4. Extiende frijoles y un puño de pollo sobre una tostada. Añade una cda de crema agria y lechuga rallada. Asperje un poco de quedo fresco desmenuzado.

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