Chicken Tinga Tostadas
These Chicken Tinga Tostadas are a vibrant, flavor-packed Mexican classic featuring tender shredded chicken in a smoky chipotle-tomato sauce, served on crispy tostada shells with fresh garnishes.
Equipment
- Large pot
Ingredients
Chicken Tinga
- 2 lbs boneless, skinless chicken breasts substitute with thighs for richer flavor
- 1 large onion thinly sliced
- 4 cloves garlic minced
- 1 chipotle pepper in adobo sauce minced, more for extra spice
- 1 cup tomato sauce or crushed tomatoes for more texture
- 1 tsp cumin
- 1 tsp oregano
- salt and pepper to taste
- 2 tbsp olive oil
Tostadas
- 8-10 tostada shells store-bought or homemade
- 1 cup shredded lettuce
- 1 cup crumbled queso fresco or feta as a substitute
- avocado slices
- chopped cilantro for garnish
- lime wedges for serving
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes. Add the minced garlic and chipotle pepper, cooking for another 2 minutes.
- Add the chicken breasts to the pot and cover with water. Bring to a boil, then reduce to a simmer and cook for about 45 minutes, or until the chicken is fully cooked.
- Remove the chicken from the pot and let it cool slightly. Shred the chicken using two forks.
- In the same pot, combine tomato sauce, cumin, oregano, salt, and pepper. Return the shredded chicken to the pot and stir to coat. Simmer for 10–15 minutes to allow flavors to meld.
- While the chicken simmers, lightly toast the tostada shells in the oven for 5–7 minutes if desired. Arrange on a serving platter.
- Top each tostada with the chicken tinga mixture, shredded lettuce, crumbled queso fresco, avocado slices, and chopped cilantro. Serve with lime wedges.
Notes
For a spicier version, add more chipotle peppers. You can also substitute queso fresco with feta cheese or use store-bought rotisserie chicken to save time.