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Mexico City Chicken Tinga Tostadas

with Avocado & Black Beans

BA x AIRBNB
  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 740 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

For six weeks, Blue Apron is teaming with Airbnb to bring you the best home cooking from around the world. This week, we’re traveling to Mexico City with a chicken tinga tostadas recipe from Alberto and Jorge, local chefs who host an Airbnb Experience in their century-old home.

Get Cooking
fresh
ingredients
Mexico City Chicken Tinga Tostadas with Avocado & Black Beans
Title
  • 16 Chicken Tenders
  • 2 15-Ounce Cans Black Beans
  • 1 8-Ounce Can Tomato Sauce
  • 1 Sweet Onion
  • 2 cloves Garlic
  • 1 Avocado
  • 1 Romaine Lettuce Heart
  • 1 Lime
  • 2 Tbsps Ancho Chile Paste
  • 2 Tbsps Grated Cotija Cheese
  • 12 Corn Tortillas
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin, & Dried Mexican Oregano)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Peel and medium dice the onion. Drain and rinse the beans. Cut off and discard the root end of the lettuce; thinly slice the leaves. Place in a large bowl. Quarter the lime. Pit, peel, and medium dice the avocado; place in a bowl. Season with salt and pepper; top with the juice of 1 lime wedge.

Cook & chop the chicken:
2 Cook & chop the chicken:

Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board; when cool enough to handle, roughly chop.

Toast the tortillas:
3 Toast the tortillas:

While the chicken cooks, place the tortillas on two sheet pans. Drizzle with olive oil and season with salt and pepper. Turn to coat. Arrange in an even layer and toast in the oven, rotating the sheet pans halfway through, 11 to 13 minutes, or until lightly browned and crispy. Transfer to a work surface.

Cook the beans:
4 Cook the beans:

While the tortillas toast, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened and fragrant. Add the beans, 1/2 cup of water (carefully, as the liquid may splatter), and half the spice blend; season with salt and pepper. Cook, stirring frequently and gently mashing the beans with the back of a spoon, 5 to 6 minutes, or until slightly thickened. Turn off the heat and stir in the juice of 2 lime wedges. Season with salt and pepper to taste.

Make the sauce & finish the chicken:
5 Make the sauce & finish the chicken:

To the pan of reserved fond, add the chile paste, tomato sauce, 1/4 cup of water (carefully, as the liquid may splatter), and remaining spice blend; season with salt and pepper. Cook on medium-high, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until thickened and saucy. Add the chopped chicken; cook, stirring frequently, 1 to 2 minutes, or until coated and heated through. Turn off the heat; season with salt and pepper to taste.

Dress the lettuce & serve your dish:
6 Dress the lettuce & serve your dish:

While the sauce cooks, to the bowl of chopped lettuce, add the juice of the remaining lime wedge and a drizzle of olive oil. Season with salt and pepper; toss to coat. Assemble the tostadas using the toasted tortillas, cooked beans, and finished chicken. Top with the dressed lettuce and seasoned avocado. Garnish with the cheese. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Peel and medium dice the onion. Drain and rinse the beans. Cut off and discard the root end of the lettuce; thinly slice the leaves. Place in a large bowl. Quarter the lime. Pit, peel, and medium dice the avocado; place in a bowl. Season with salt and pepper; top with the juice of 1 lime wedge.

2 Cook & chop the chicken:

Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board; when cool enough to handle, roughly chop.

Cook & chop the chicken:
Toast the tortillas:
3 Toast the tortillas:

While the chicken cooks, place the tortillas on two sheet pans. Drizzle with olive oil and season with salt and pepper. Turn to coat. Arrange in an even layer and toast in the oven, rotating the sheet pans halfway through, 11 to 13 minutes, or until lightly browned and crispy. Transfer to a work surface.

4 Cook the beans:

While the tortillas toast, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened and fragrant. Add the beans, 1/2 cup of water (carefully, as the liquid may splatter), and half the spice blend; season with salt and pepper. Cook, stirring frequently and gently mashing the beans with the back of a spoon, 5 to 6 minutes, or until slightly thickened. Turn off the heat and stir in the juice of 2 lime wedges. Season with salt and pepper to taste.

Cook the beans:
Make the sauce & finish the chicken:
5 Make the sauce & finish the chicken:

To the pan of reserved fond, add the chile paste, tomato sauce, 1/4 cup of water (carefully, as the liquid may splatter), and remaining spice blend; season with salt and pepper. Cook on medium-high, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until thickened and saucy. Add the chopped chicken; cook, stirring frequently, 1 to 2 minutes, or until coated and heated through. Turn off the heat; season with salt and pepper to taste.

6 Dress the lettuce & serve your dish:

While the sauce cooks, to the bowl of chopped lettuce, add the juice of the remaining lime wedge and a drizzle of olive oil. Season with salt and pepper; toss to coat. Assemble the tostadas using the toasted tortillas, cooked beans, and finished chicken. Top with the dressed lettuce and seasoned avocado. Garnish with the cheese. Enjoy!

Dress the lettuce & serve your dish: