Golden, crunchy tostadas serve as the base on a white, round plate. The vibrant, shredded chicken in a rich, crimson sauce is heaped generously atop the tostadas, with flecks of green from chopped dill popping against the warm tones. Purple cabbage slaw adds a cool, crisp contrast both in color and texture. The dish is completed with a scattering of creamy, crumbled queso fresco and a sprig of dill as garnish.

Dill-Infused Chicken Tinga Tostadas

Name: Dill-Infused Chicken Tinga Tostadas
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: A handful Dill chopped; 2 halves Boneless Chicken Breasts poached and shredded; 2 tablespoons Chipotle in adobo sauce sauce only; 1 medium White Onion roughly chopped; 2 cloves Fresh Garlic minced; 2 large Tomatoes boiled, peeled and pureed; 4 pieces Tostadas; 1 cup Cabbage shredded for slaw; 2 tablespoons Lime Juice; 50 grams Queso Fresco crumbled; 2 tablespoons Olive Oil; To taste Salt

Vibrant, flavor packed tostadas with a dill twist.

Category Main Course

Prep 20 minutes

Cook 40 minutes

Style Mexican

Technique Sautéing

Diet Friendly Gluten-Free

Daily recipe · November 03, 2024

A little about this dish

This eclectic dish takes a familiar Mexican cuisine and cleverly infuses it with the herby freshness of dill. The warm, comforting flavors perfectly match the cool, crisp day, ensuring a delightful culinary experience.

Ingredients (for 2)

Dill — A handful — chopped
Boneless chicken breasts — 2 halves — poached and shredded
Chipotle in adobo sauce — 2 tablespoons — sauce only
White onion — 1 medium — roughly chopped
Fresh garlic — 2 cloves — minced
Tomatoes — 2 large — boiled, peeled and pureed
Tostadas — 4 pieces
Cabbage — 1 cup — shredded for slaw
Lime juice — 2 tablespoons
Queso fresco — 50 grams — crumbled
Olive oil — 2 tablespoons
Salt — To taste

Preparation

Step 1 — 🍲🧅🔥

In a pan, sauté the chopped white onion and minced garlic in olive oil until golden.
Step 2 — 🍅🌶️⏲️

Add the pureed tomatoes, chipotle sauce, and a pinch of salt, and cook until the sauce thickens.
Step 3 — 🥘🐔⏳

Stir in the shredded, poached chicken breasts, cover the pan and allow it to simmer until the flavors meld together.
Step 4 — 🥬🍋🥗

Toss the shredded cabbage with lime juice, salt, and chopped dill to make the slaw.
Step 5 — 🌮🐔🧀

Assemble the dish by placing the chicken mixture on each tostada, top it with the dill-infused slaw, then sprinkle with crumbled queso fresco.
Step 6 — 🌱🍽️😋

Garnish with a sprig of dill and serve immediately.

A final fox tip

This dish is open for customization! If you enjoy a bit of heat, feel free to add chopped jalapeños. For a vegan version, substitute chicken with jackfruit or mushrooms, and skip the cheese.