chicken tinga tostadas recipe

Written ByJenny Smyth Posted on
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The Best chicken tinga tostadas recipe

I’m so excited to share this recipe with you – chicken tinga tostadas are a staple in Mexican cuisine, and for good reason. The combination of tender chicken, creamy avocado, and crunchy tortillas is absolute perfection. I first discovered this dish at a local taco truck, and I was hooked from the very first bite.

The vendor told me that the secret to making great tinga is in the slow-cooked chicken, which is infused with the rich flavors of chipotle peppers and onions. It’s a game-changer for anyone looking to elevate their taco Tuesday (or any day of the week, for that matter!) I’ve made it countless times for my family, and we all love it just as much as we did that first time.

My kids can’t get enough of the crispy tostadas topped with shredded chicken, fresh cilantro, and a squeeze of lime juice. And let’s not forget about the health benefits – this dish is packed with protein, fiber, and vitamins from the veggies. It’s a win-win for everyone involved!

One of my favorite things about this recipe is how versatile it is. You can serve it as an appetizer, a snack, or even as a main course. I like to make it on Sundays when we have family gatherings or potlucks.

It’s always a crowd-pleaser, and everyone leaves full and happy. Plus, it’s incredibly easy to customize with your favorite toppings or add-ins. Whether you’re in the mood for something spicy or mild, this recipe has got you covered.

Chicken Tinga Tostadas

4.7 from 759 votes

Crispy tostadas topped with smoky, shredded chicken in a tomato-chipotle sauce. This classic Mexican dish is quick to assemble and full of bold, savory flavor.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken Tinga

1 lb boneless skinless chicken breasts
2 tablespoons olive oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1 (14.5 oz) can fire-roasted diced tomatoes
2 chipotle peppers in adobo sauce, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chicken broth

For the Tostadas

8 tostada shells (or corn tortillas, fried until crisp)
1 cup refried beans, warmed
1/2 cup crumbled queso fresco or cotija cheese
1/2 cup sour cream or Mexican crema
1 avocado, sliced
1/4 cup chopped fresh cilantro
1 lime, cut into wedges

👨‍🍳Directions

1Place the chicken breasts in a large skillet and add enough water to cover them by 1 inch.
2Bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is cooked through and reaches an internal temperature of 165F, about 15 minutes.
3Remove the chicken from the water and let it cool slightly, then shred it with two forks.
4In the same skillet, heat the olive oil over medium heat.
5Add the sliced onion and cook, stirring occasionally, until softened and lightly browned, about 5 minutes.
6Add the minced garlic and cook for 1 minute until fragrant.
7Stir in the fire-roasted tomatoes, minced chipotle peppers, oregano, cumin, salt, and black pepper.
8Cook for 2 minutes, then add the shredded chicken and chicken broth.
9Bring the mixture to a simmer over medium heat and cook, stirring occasionally, until the sauce thickens and coats the chicken, about 10 minutes.
10The tinga should be moist but not watery.
11To assemble the tostadas, spread a thin layer of warm refried beans on each tostada shell.
12Top with a generous portion of the chicken tinga, then sprinkle with crumbled queso fresco.
13Add a dollop of sour cream, a few slices of avocado, and a sprinkle of fresh cilantro.
14Serve immediately with lime wedges on the side.

🔧Equipment

Large skillet or Dutch oven
Cutting board
Chef’s knife
Measuring spoons
Can opener
Tongs
Serving platter

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 75mg🧂Sodium: 720mg🌾Total Carbs: 28g🥦Dietary Fiber: 5g🍬Sugars: 6g🥩Protein: 24g

📝Notes

For a milder version, use only one chipotle pepper or remove the seeds. You can also substitute shredded rotisserie chicken to save time.

Watch Video Of How Chicken Tinga Tostadas Works

To store leftover chicken tinga, let it cool completely and keep it in an airtight container in the refrigerator for up to four days. When you are ready to eat, reheat the chicken in a skillet over medium heat with a splash of water or broth until it is hot and saucy again.

For the tostada shells, store them in a dry, sealed container at room temperature so they stay crisp. For serving, I like to set up a little tostada bar with all the toppings so everyone can build their own.

This recipe works great for family gatherings because it is easy to scale up and everyone can customize their plate. I always make extra because the leftovers make a fantastic lunch the next day, either on tostadas or tucked into a warm tortilla for tacos.

❓ Frequently Asked Questions About Chicken Tinga Tostadas

1. Can I make chicken tinga tostadas ahead of time?

Yes, you can make the chicken tinga up to three days ahead and store it in the refrigerator. The tostada shells should be kept separate and assembled just before serving to keep them crunchy.

2. What is the best cut of chicken for this recipe?

Boneless skinless chicken thighs work best because they stay moist and tender, but chicken breasts are fine too. Just be careful not to overcook them so the meat does not dry out.

3. How do I adjust the spiciness of the chicken tinga?

Use fewer chipotle peppers for a milder sauce or add an extra pepper for more heat. You can also remove the seeds from the chipotles to reduce the spice level while keeping the smoky flavor.

4. Can I use store bought salsa instead of making the sauce from scratch?

You can use a high quality chipotle salsa in a pinch, but homemade sauce gives you better control over the flavor and heat. The fire roasted tomatoes and fresh garlic make a big difference.

5. What toppings go well with chicken tinga tostadas?

Classic toppings include shredded lettuce, crema or sour cream, crumbled queso fresco, diced avocado, and a squeeze of lime. You can also add pickled red onions or sliced radishes for extra crunch.

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