Assemble each tostada in the following order: 1 ea. tostada shell, 1/2 cup of chicken and chorizo tinga, 3 ea. avocado slices, 1 Tbsp. pickled onions, 2 Tbsp. Ancho Chili Gravy, and 1 Tbsp. of cilantro.
Ingredients
3 ea. Tostada shell
1 1/2 cups Chicken and Chorizo Tinga, (see recipe below)
9 ea. avocado
1/4 cup onions, red, pickled
6 tbsp Ancho Chili Gravy, (see recipe below)
1/4 cup cilantro, fresh
Chicken & Chorizo Tinga
Directions
In a 6-quart sauce pot over medium-high heat, add poultry, 1/2 cup of sliced onions and garlic, and add water to cover (approximately 2 quarts).
Bring to a boil, reduce heat and simmer for 25-30 minutes until chicken reaches an internal temperature of 165°F. Remove chicken, cool and hand shred meat and discard bones and skin.
In a large black iron skillet or sauté pan over high heat, add vegetable oil and sear whole tomatoes on each side; remove and reserve. Add onions and cook until translucent, stirring frequently.
Place sautéed onions, water, tomatoes, Master's Touch® Ancho Flavor Concentrate and Gold Label Base in a blender and puree until smooth.
Return the large skillet to medium-high heat. Cook chorizo sausage for 5-8 minutes until fully cooked. Add pureed mixture and shredded poultry into the pan and simmer for 5-10 minutes to fully infuse the flavor. Remove from heat and refrigerate until needed.
