Mexico City Chicken Tinga Tostadas

with Avocado & Refried Beans

35 MIN

2 Servings

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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

750 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Chopped Chicken Breast
1 15-Ounce Can Black Beans Or Pinto Beans
1 Avocado
1 Lime
2 cloves Garlic
2 Scallions
2 Tbsps Ancho Chile Paste
2 Tbsps Créme Fraîche Or Quark Cheese
2 tsps Sriracha
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
6 Corn Tortillas

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & mash the avocado:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Drain and rinse the beans. Quarter the lime. Pit, peel, and medium dice the avocado. In a bowl, combine the diced avocado, the juice of 2 lime wedges, and a drizzle of olive oil; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste.

3 Toast the tortillas:

Place the tortillas on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Toast in the oven 10 to 12 minutes, or until lightly browned and crispy. Transfer the toasted tortillas to a work surface.

4 Cook the beans:

While the tortillas toast, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the beans, spice blend, and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and mashing the beans with the back of a spoon, 5 to 7 minutes, or until thickened. Turn off the heat; stir in the crème fraîche or quark cheese and the juice of the remaining lime wedges; season with salt and pepper to taste.

5 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In a medium 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; cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chile paste, 1/4 cup of water (carefully, as the liquid may splatter), and as much of the sriracha as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 4 to 5 minutes, or the chicken is coated and cooked through. Turn off the heat and season with salt and pepper to taste.

6 Serve your dish:

Assemble the tostadas using the toasted tortillas, cooked beans, and cooked chicken. Top with the mashed avocado. Garnish with the sliced green tops of the scallions. Enjoy!