Chicken Tinga
4 charred tomatoes
½ charred Spanish onion
3 cloves garlic
3 tbsp chipotle adobo, canned
1 tsp oregano
1 tsp coriander seeds
pinch of salt
1 whole chicken, 2-3 lbs

12-15 tostadas
½ red onion, sliced
100 gr sea asparagus
2 tbsp Lime juice
Pinch of salt
Pinch of oregano
Queso fresco


Chicken Tinga
Blend all ingredients except chicken into a smooth paste. Using half of tinga sauce, marinade chicken and let sit for 3-4 hours in the fridge. Cook at 375F for 40 minutes. Pull chicken and mix with the rest of the tinga sauce.

Mix onions and sea asparagus seasoning with salt, lime juice and some oregano. Build tostada with chicken tinga, garnish, crema and cheese.