We present a recipe for tinga tostada in a different version, with fish fillet, to give the dish a spin. It is a tinga with the same chipotle flavor and served in the classic tostada, but this time the main ingredient is fish, which can be replaced by a dogfish, which has a firmer consistency. We recommend you not to over cook the fish, so that it does not fall apart.

TINGA FISH TOSTADAS

Ingredients

4 Portions

             Measurements             Original             Grams, liters             Ounces, pounds             Cups, Tablespoons           

Select all ingredients

• 4 tomatoes
• 1/2 cups chipotle peppers in adobo sauce
• 1/4 onions
• 1 clove garlic
• 1 cup chicken soup
• 2 tablespoons oil
• 1 cup onion, filleted
• 2 leaves bay (laurel)
• 2 cups fish fillet, finely chopped
• to taste salt
• to taste black pepper
• 1 cup refried beans
• 1 cup lettuce, cut into strips
• 1 cup cream
• 1 cup fresh cheese
• enough parsley, to decorate

Preparation

Blend the tomato, chipotle pepper, onion, garlic and chicken broth. Reservation.

In a skillet over medium heat add the oil, sauté the onion until it changes color, add the sauce, season with bay leaves, salt and pepper. Cook for 10 minutes.

Add the fish and cook for 5 more minutes.

Spread refried beans to a tostada, then add the fish tinga, lettuce, cream and cheese.

Serve on a plate accompanied by green sauce.

https://us.kiwilimon.com/recipe/fish-and-seafood/fish/tinga-fish-tostadas