Loading...
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.
Poach and Shred Chicken
Prepare the Tinga Sauce
Enjoy soft, pliable, and wholesome homemade tortillas. Made with whole wheat flour for extra fiber and a nutty flavor, they are perfect for tacos, burritos, and quesadillas. This simple recipe yields tortillas far superior to any store-bought version.
Smoky, savory black beans and colorful bell peppers sizzle in a zesty homemade spice blend. This hearty vegetarian take on a classic Mexican favorite is perfect for a quick weeknight dinner, ready in under 30 minutes.
Juicy, crispy carnitas piled high on a toasted bolillo roll with creamy refried beans, fresh avocado, and tangy pickled onions. A classic Mexican sandwich that's hearty, flavorful, and incredibly satisfying for lunch or dinner.
A hearty and soulful Mexican stew, featuring tender pork and chewy hominy in a rich, smoky red chile broth. Perfect for gatherings, and customizable with fresh garnishes.
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.
This mexican recipe takes 60 minutes to prepare and yields 4 servings. At 881.42 calories per serving with 64.88g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Simmer the Chicken Tinga
Fry the Tostadas
Assemble and Serve
This recipe works wonderfully with shredded pork shoulder (carnitas) or beef brisket (suadero) instead of chicken.
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.
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.
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.
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.
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.
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.
It can be part of a balanced diet. The dish is high in lean protein from chicken and contains healthy fats from avocado. To make it healthier, you can bake the tortillas instead of frying them and be mindful of high-fat toppings like crema and cheese.
Absolutely! The chicken tinga mixture tastes even better the next day. You can prepare it up to 4 days in advance and store it in an airtight container in the refrigerator. Reheat it on the stovetop before assembling the tostadas.
The classic method is using two forks to pull the meat apart. For a much faster method, you can place the warm, cooked chicken breasts in the bowl of a stand mixer with the paddle attachment and mix on low speed for 15-20 seconds until perfectly shredded.
Yes, using pre-made tostada shells is a great time-saver. Simply warm them slightly in the oven or a dry skillet before topping and serving.