Mexico City Chicken Tinga Tostadas with Avocado & Black Beans
BA x AIRBNB

Mexico City Chicken Tinga Tostadas

with Avocado & Black Beans

40 MIN
4 Servings
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Vegetarian
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From the Test Kitchen

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 tostada recipe from Alberto and Jorge, local chefs who host an Airbnb Experience in their century-old home. Mild ancho chile paste—made from dried poblano peppers— helps give our chicken some of the classic, smoky flavor for which the dish is known.

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  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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fresh
ingredients
Mexico City Chicken Tinga Tostadas with Avocado & Black Beans
Title
time-saving
tips & techniques
Black Beans
Mexican Spice Blend
How To: Prevent Browning
Avocado
Corn Tortillas
How To: Peel Garlic
Cotija Cheese
Tomato Sauce
How To: Wash Lettuce
Garlic
Lime
How To: Ripen an Avocado
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 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 sliced 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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Mexico City Chicken Tinga Tostadas

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 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 sliced 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:
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