Maharashtra x Mexico

Kolhapuri chicken tinga tostadas

Name: Kolhapuri chicken tinga tostadas
Total time: 50 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 500 g boneless chicken, boneless; 1 2/3 cups chicken stock (chicken broth); 1 bay leaf (indian bay leaf); 1 tbsp kolhapuri masala; 1 chipotle plus 1 tsp sauce chipotle in adobo; 3 chopped tomato; 2 thinly sliced onion; 3 cloves garlic; 3 tbsp desiccated coconut (unsweetened shredded coconut); 2 tsp sesame seeds; 2 tbsp cooking oil (vegetable oil); 1/2 tsp dried oregano; 10 small corn tortilla; a few leaves shredded lettuce; 1 sliced avocado; 1/3 cup sour cream; 60 g crumbled queso fresco; a few sprigs coriander leaves (cilantro); 1 lime lemon; Salt, to taste

Kolhapur's legendary red heat moves into chipotle country. The tostada holds steady.

50 minTime

41 gProtein each

hotSpice

Red masala, crisp disc2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

640kcalsame

41 gproteinsame

12 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chicken, boneless500 g boneless

Chicken stock (chicken broth)1⅔ cups

Bay leaf (indian bay leaf)1

Kolhapuri masala1 tbsp

Chipotle in adobo1 chipotle plus 1 tsp sauce

Tomato3, chopped

Onion2, thinly sliced

Garlic3 cloves

Desiccated coconut (unsweetened shredded coconut)3 tbsp

Sesame seeds2 tsp

Cooking oil (vegetable oil)2 tbsp

Dried oregano½ tsp

Corn tortilla10 small

Lettucea few leaves, shredded

Avocado1, sliced

Sour cream⅓ cup

Queso fresco60 g, crumbled

Coriander leaves (cilantro)a few sprigs

Lemon1 lime

Saltto taste

Method

6 steps

1Poach the chicken in the stock with the bay leaf at a gentle simmer for 15 minutes until no pink remains. Shred and keep 1 cup stock.
2Dry roast the coconut and sesame on low heat for 3 minutes. Blend with tomato, garlic, chipotle, Kolhapuri masala and 1/2 cup stock.
3Cook the onion in 1 tbsp oil on medium heat for 8 minutes until soft and golden.
4Add the purée and oregano and cook 6 minutes. Add the chicken and remaining stock and simmer 5 minutes until thick. Season.
5Brush the tortillas with the rest of the oil and bake on racks in the oven at 200°C for 8 to 10 minutes.
6Top each tostada with sour cream, lettuce, chicken tinga, avocado, queso fresco and coriander. Serve with lime.

Serve it like this

Stack two tostadas slightly offset on a plate, tinga piled high. Fan avocado slices on top, dot crema and finish with cheese, coriander and lime.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Maharashtra x Mexico

Kolhapuri chicken tinga tostadas

Kolhapur's legendary red heat moves into chipotle country. The tostada holds steady.

50 minTime

41 gProtein each

hotSpice

Red masala, crisp disc2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

640kcalsame

41 gproteinsame

12 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chicken, boneless500 g boneless

Chicken stock (chicken broth)1⅔ cups

Bay leaf (indian bay leaf)1

Kolhapuri masala1 tbsp

Chipotle in adobo1 chipotle plus 1 tsp sauce

Tomato3, chopped

Onion2, thinly sliced

Garlic3 cloves

Desiccated coconut (unsweetened shredded coconut)3 tbsp

Sesame seeds2 tsp

Cooking oil (vegetable oil)2 tbsp

Dried oregano½ tsp

Corn tortilla10 small

Lettucea few leaves, shredded

Avocado1, sliced

Sour cream⅓ cup

Queso fresco60 g, crumbled

Coriander leaves (cilantro)a few sprigs

Lemon1 lime

Saltto taste

Method

6 steps

1Poach the chicken in the stock with the bay leaf at a gentle simmer for 15 minutes until no pink remains. Shred and keep 1 cup stock.
2Dry roast the coconut and sesame on low heat for 3 minutes. Blend with tomato, garlic, chipotle, Kolhapuri masala and 1/2 cup stock.
3Cook the onion in 1 tbsp oil on medium heat for 8 minutes until soft and golden.
4Add the purée and oregano and cook 6 minutes. Add the chicken and remaining stock and simmer 5 minutes until thick. Season.
5Brush the tortillas with the rest of the oil and bake on racks in the oven at 200°C for 8 to 10 minutes.
6Top each tostada with sour cream, lettuce, chicken tinga, avocado, queso fresco and coriander. Serve with lime.

Serve it like this

Stack two tostadas slightly offset on a plate, tinga piled high. Fan avocado slices on top, dot crema and finish with cheese, coriander and lime.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kolhapuri chicken tinga tostadas

Make it your way

Ingredients

Method

Kolhapuri chicken tinga tostadas

Make it your way

Ingredients

Method

Make it a meal