Chipotle Organic Chicken Tinga Tostadas
with Crema and DIY Refried Black Beans
Savoury organic chicken tinga, homemade refried beans and a crispy tortilla base make for a fun twist on taco night! With lots of punchy toppings, these build-your-own tostadas are sure to be a family fave.
Ingredients: Iceburg lettuce • Organic chicken breast • Black beans (black beans, water, salt, calcium chloride, citric acid) • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Sweet bell pepper • Yellow onion • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Limes • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chipotle powder.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Organic Chicken Breast
6 unit(s)
Flour Tortillas
(Contains Wheat, Sulphites May contain Tree nuts, Egg, Milk, Sesame, Soy)
1 unit(s)
Black Beans
2 tbsp
Tex-Mex Paste
(Contains Mustard May contain Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
4 g
Chipotle Powder
(May contain Sesame, Triticale, Milk, Sulphites, Soy, Peanuts, Tree nuts, Wheat, Mustard)
1 unit(s)
Yellow Onion
1 unit(s)
Sweet Bell Pepper
½ unit(s)
Iceberg Lettuce Head
2 unit(s)
Sour Cream
(Contains Milk)
2 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
1 unit(s)
Lime
½ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Pat chicken dry with paper towels.
- To a large bowl, add chicken, half the Tex-Mex paste, half the chipotle powder and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- On a parchment-lined baking sheet, arrange chicken.
- Roast chicken in the middle of the oven for 12-14 min, flipping halfway through, until cooked through.**
- Using 2 forks, shred chicken into 1/2-inch pieces. Set aside.
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- Core, then cut pepper into 1/4-inch slices.
- Remove and discard outer layer of iceberg lettuce. Remove stem, cut half the lettuce into thin strips (use all the lettuce for 4 servings).
- Zest, then juice half the lime. Cut remaining lime into wedges.
- To a medium bowl, add sour cream, lime zest, 2 tsp (4 tsp) lime juice and 2 tsp (4 tsp) water. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then half the onions. Cook for 3-4 min, stirring often, until softened.
- Add beans with their liquid and remaining chipotle powder. Cook for 3-4 min, stirring often, until liquid is slightly reduced.
- Remove from heat. Transfer to another medium bowl.
- Using a fork or potato masher, coarsely mash beans. Season with salt and pepper. Cover to keep warm.
- Carefully wipe the pan clean.
- Meanwhile, on another parchment-lined baking sheet, arrange tortillas in a single layer. Using a fork, prick both sides of each tortilla several times.
- Brush both sides of tortillas with 1/2 tbsp (1 tbsp) oil.
- Bake in the middle of the oven for 8-10 min, flipping halfway through, until golden and crisp.
- Reheat the same pan (from step 3) over medium. Add 1/2 tbsp (1 tbsp) oil, then peppers and remaining onions. Season with salt and pepper.
- Cook for 6-8 min, stirring occasionally, until very tender.
- Add tomato sauce base and remaining Tex-Mex paste.
- Cook for 30 sec, stirring often, until fragrant.
- Add shredded chicken, 1 tbsp (2 tbsp) butter and 1/4 cup (1/2 cup) warm water.
- Cook for 2-3 min, stirring often, until well combined.
- Divide tortillas between plates.
- Spread refried beans over top.
- Top with chicken tinga and lettuce.
- Sprinkle with feta.
- Drizzle with lime crema.
- Squeeze a lime wedge over top, if you like.
