Tinga Poblana Tostada

Flavorful tostada dish for when you’ve got some braised meat on hand.

2-4 servings
20 minutes
Ethan Chlebowski

Ingredients

Tinga poblana sauce

  • Whole peeled tomatoes
    800 g1 28 oz can
  • Chipotles in Adobo
    2-3
  • Garlic
    2 cloves
  • Onions
    1/4
  • Bay Leaves
    1
  • Dried oregano
    a sprinkle
  • Sugar
    to taste
  • Salt
    to taste
  • Cooking oil
    a drizzle

Tostada toppings (to preference)

  • Braised meat
  • Tostadas
  • Avocados
  • Onions, diced
  • Sour Cream
  • Cotija cheese
  • Limes

Method

Step 1: Blend the sauce

Add all tinga poblana sauce ingredients except for the oil and bay leaf to a blender. Puree until smooth.

Step 2: Simmer the sauce

Over medium-high heat, add a layer of oil and the bay leaf to a pan. Let that sizzle for 20 seconds before pouring in the sauce. for 5 minutes or until slightly thickened.

Step 3: Toss in meat

Toss in whatever braised/shredded meat you are using from the fridge. Mix that up until incorporated. You want the flavor to develop, so turn the heat down to a and stir frequently. until thickened, about 10 more minutes.

Step 4: Assemble the tostada

To assemble, add a layer of your tinga meat followed by toppings of choice. Enjoy!

“This is meant to be a quick version of tinga poblana sauce, which can be tossed with shredded meat, then added to a tostada for a meal. I always have braised meat on hand..check out this video for all the context.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

PER TOSTADA
Calories417
26g
17g
43g

FAQ

Should I make my own tostada or can I find it at the store?

If you have some corn tortillas on hand, it’s really easy to them up and turn them into a tostada. Heat a few spoonfuls of oil in a pan over medium-high heat. Place the corn tortilla into the hot oil and fry it on each side for 3-4 minutes or until it is .

Alternatively, spritz corn tortillas with oil and air fry or until crispy. You can also find pre-made tostadas at the grocery store if you prefer to do that. El Milagro is my personal favorite. You want a tostada that is thick and will hold up to toppings but also has a great corn flavor.

What kind of braised meat is best?

Any kind of or shredded meat works to toss with the sauce. Shredded chicken, pulled pork, braised beef could all work. In a pinch, ground meat could be used to make this into a tinga/picadillo style topping.

Does this make extra sauce?

This makes enough to toss with 2-3 lbs (900-1200 g) of shredded meat, which will make at least 8-10 tostadas. Or, just use a bit at a time to flavor meat, and freeze any extra.