Chicken Tinga Tostadas
Crispy corn tostadas piled high with smoky, spicy shredded chicken simmered in a chipotle-tomato sauce. A vibrant and satisfying Mexican classic, perfect for a fun weeknight dinner and easily customized with your favorite toppings.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Poach and Shred Chicken
- b.In a medium pot, combine chicken breasts, half an onion, 2 whole garlic cloves, the bay leaf, and 1 teaspoon of salt. Cover with water by at least one inch.
- c.Bring to a boil over high heat, then immediately reduce to a gentle simmer. Cook for 15-20 minutes, until the chicken is cooked through (reaches 165°F or 74°C).
- d.Carefully remove the chicken and place it on a cutting board to cool. Reserve 1 cup of the poaching broth for the sauce, then discard the rest.
- e.Once the chicken is cool enough to handle, use two forks or your fingers to shred it into bite-sized pieces.
- 2
Step 2
- a.Prepare the Tinga Sauce
- b.While the chicken cooks, heat 1 tbsp of avocado oil in a large skillet or Dutch oven over medium heat. Add the sliced onion and cook, stirring occasionally, for 6-8 minutes until soft and translucent.
- c.Add the 2 minced garlic cloves and cook for another minute until fragrant.
- d.In a blender, combine the fire-roasted tomatoes (with their juice), chipotle peppers, adobo sauce, Mexican oregano, cumin, and the reserved 1 cup of chicken broth. Blend until the sauce is completely smooth.
- e.Pour the blended sauce into the skillet with the onions. Bring to a simmer and cook for 5 minutes, stirring occasionally, to allow the flavors to meld.
- 3
Step 3
- a.Simmer the Chicken Tinga
- b.Add the shredded chicken to the skillet with the simmering sauce. Stir thoroughly to ensure all the chicken is coated.
- c.Season with the remaining 1/2 teaspoon of salt and the black pepper. Reduce the heat to low, cover, and let it simmer for at least 10 minutes for the chicken to absorb the sauce's flavor. The mixture should be thick but still moist.
- 4
Step 4
- a.Fry the Tostadas
- b.In a separate large, heavy-bottomed skillet, pour vegetable oil to a depth of about 1/2 inch. Heat over medium-high heat until the oil shimmers (about 350°F or 175°C).
- c.Working in batches, carefully place a corn tortilla into the hot oil. Fry for 1-2 minutes per side, using tongs to flip, until it's golden brown and crispy.
- d.Remove the fried tortilla and let it drain on a wire rack or a plate lined with paper towels. Immediately sprinkle with a pinch of salt. Repeat with the remaining tortillas.
- 5
Step 5
- a.Assemble and Serve
- b.Lay out the crispy tostadas on a serving platter.
- c.Spoon a generous amount of the warm chicken tinga mixture onto each tostada.
- d.Garnish with your desired toppings: shredded lettuce, crumbled queso fresco, a drizzle of Mexican crema, sliced avocado, and a sprinkle of fresh cilantro.
- e.Serve immediately with lime wedges on the side for squeezing over the top.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a faster meal, use a pre-cooked rotisserie chicken. Shred the meat and add it directly to the sauce in Step 3.
- 2The spice level is controlled by the chipotle peppers. Use 1-2 for mild, 3 for medium, and 4+ for spicy.
- 3Don't overcrowd the pan when frying tortillas. Frying them one or two at a time ensures they become perfectly crispy.
- 4The chicken tinga mixture is excellent for meal prep. It can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop before serving.
Adapt it for your goals.
Protein Swap
This recipe works wonderfully with shredded pork shoulder (carnitas) or beef brisket (suadero) instead of chicken.
Vegetarian/VeganVegetarian/Vegan
For a vegetarian version, substitute chicken with shredded jackfruit or oyster mushrooms. Use vegetable broth instead of chicken broth and top with a plant-based crema and cheese.
Healthier OptionHealthier Option
Instead of frying, bake the tortillas. Lightly spray each side with cooking oil, place on a baking sheet, and bake at 400°F (200°C) for 5-7 minutes per side, or until crispy.
Why this is on our healthy list.
Excellent Source of Lean Protein
Chicken breast is a fantastic source of high-quality lean protein, which is essential for building and repairing muscle tissue, supporting immune function, and promoting a feeling of fullness.
Rich in Lycopene
The fire-roasted tomatoes and chipotle peppers provide a significant amount of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases and improved skin health.
Provides Healthy Fats
Avocado is packed with monounsaturated fats, which are beneficial for heart health by helping to reduce bad cholesterol levels. It also provides fiber and essential vitamins.
Frequently asked questions
One serving, which includes two tostadas with toppings, contains approximately 750-800 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific toppings used.