Spicy shredded-chicken and chorizo tostadas (Tostadas de tinga) from Casa Marcela: Recipes and Food Stories of My Life in the Californias (page 12) by Marcela Valladolid

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Notes about this recipe

  • etcjm on November 29, 2020

    Adapted a bit. Used a tin of tomatoes instead of fresh tomatoes. I'm afraid I can't get tomatillos in north east england... I cooked the sauce out a little before adding the chicken and chorizo. Tasty, but I'll go easier on the chillies in adobo next time. Never having used it I had no idea how spicy it was. I know now. Eaten in tacos instead of tostada. Lovely change from fajitas! The poached chicken picks up a lovely flavour. I doubled it, so have tasty chicken for sandwiches.

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