My Mom Lula’s Chicken Tinga Tostada
- November 2020
- By Arianna Hermosillo
- Recipe from Mexico
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This is a chicken tinga tostada love story. As Arianna Hermosillo wrote in this post about the winning recipe, during Christmas 2017 my family decided to host a Mexican tostada cookoff . Who would make the best traditional Mexican topping?
Things got competitive—fast.
At my aunt Blanca’s house that Navidad, many delicious dishes were served to spread onto tostadas. Blanca cooked lomo or tenderloin; her sister, my aunt Marisela made her famous nopalitos, and my brother in law Jorge and mom both made chicken tingas. Non-competition favorite traditional sides, like frijoles and guacamole, rounded out the tostada contest table offerings.
The winner? After we all sampled the entire table, my cuñado Jorge’s creamy chicken and poblano chicken tinga clearly won the contest. It was based on a recipe he got from his mother, back in Mexico.
Deservedly.
Equally deserving, imho, was another family favorite recipe put forth that Christmas day. My mom Lula brought her traditional chicken tinga, made with chipotle chile and lard (yep, lard. That’s how you know it’s old-school). Lula’s tinga was a strong contender at our cookoff—and remains a family favorite for all of us. Here it is.
My Mom Lula’s Chicken Tinga Tostada Recipe
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