The holiday of Cinco de Mayo celebrates the Mexican victory over the French Army at the Battle of Puebla, and has become a popular celebration of Mexican heritage in the United State as well as Mexico.
One of our very own farmers market vendors, Alin Olmos, hails from Puebla, Mexico. She learned to make Tostadas de Tinga, a traditional celebration dish originating from Puebla, when she was 11 years old and it is her favorite dish to serve during Cinco de Mayo. She shares her recipe with us:
1 whole chicken breast boiled and shredded (may use a rotisserie chicken)
6 whole, cooked tomatoes
2 whole onions
3 chipotle chilies from a can
2 Cups Chicken Broth
Cheese (Queso Fresco)
1. Boil and shred chicken, or use a pre-cooked rotisserie chicken.
2. Slice the onions finely.
3.Blend tomatoes, chipotle chilies, broth, and a pinch of salt in a blender until smooth.
4. Fry the onions in a small amount of vegetable, canola or olive oil until they are transparent (do not let them turn brown)!
5. Add the shredded chicken and sauce to the onions and stir.
6. Boil the mixture until it reduces and the sauce changes color to a darker red.
7. To serve, spread refried beans (optional) on the corn tortilla and top with the "tinga" (the onion/chicken mixture you just made), lettuce, cheese, avocado and sour cream.
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