Chicken Tinga Tostadas

Name: Chicken Tinga Tostadas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 500 g chicken breast (boneless, skinless); 8 pcs corn tortilla (small, about 5-6 inches); 1 cup oil for frying (for tortillas, absorption: 12%); 1 pcs onion (medium, thinly sliced); 3 pcs garlic (cloves, minced); 4 pcs tomato (medium, ripe, roughly chopped); 2 pcs chipotle pepper in adobo (canned, finely chopped, plus 1 tbsp adobo sauce); 0.5 tsp dried oregano (Mexican oregano preferred); 0.5 tsp cumin powder; 0.5 tsp salt; 1 pinch black pepper; 0.5 cup water (for chicken simmering); 1 cup refried beans (warm, for spreading on tostadas); 2 cup lettuce (iceberg or romaine, shredded); 1 pcs avocado (sliced or diced); 0.5 cup queso fresco (crumbled); 0.25 cup crema (Mexican crema or sour cream); 2 tbsp cilantro (fresh, chopped); 1 pcs lime (cut into wedges)

RATING

4.6/5(185)

TASTE SCORE

9/10

Crispy, golden tostadas piled high with smoky, chipotle-laced shredded chicken and cool, creamy toppings. This Mexican classic brings the perfect contrast of crunchy and saucy in every bite, ready in under an hour.

PREP

15m

COOK

35m

SERVES

2 PIECES

620 cal

SERVINGS

METHOD · 6 STEPS

boil · ~18 min
Poach and shred the chicken.
1.Place chicken breasts in a saucepan and cover with water by an inch.
2.Bring to a boil, then reduce heat and simmer gently until cooked through, about 15-18 minutes.
3.Remove chicken, let cool slightly, then shred with two forks.
TIPDon't discard the cooking liquid — use it to thin the tinga sauce later if needed.
fry · ~8 min
Fry the tortillas into crispy tostadas.
1.Heat 1 cup oil in a large skillet over medium-high heat until shimmering.
2.Fry each tortilla one at a time until golden and crisp, about 1-2 minutes per side.
3.Drain on paper towels and set aside.
TIPThe oil is ready when the edge of a tortilla dipped in it sizzles immediately. Work in batches to keep oil temperature steady.
saute · ~15 min
Build the tinga sauce.
1.Warm 1 tablespoon oil in a clean skillet over medium heat.
2.Add sliced onion and cook until softened and golden at the edges, about 6-7 minutes.
3.Add garlic and cook until fragrant, about 30 seconds.
4.Add chopped tomatoes, chipotle peppers, adobo sauce, oregano, cumin, salt, and pepper.
5.Cook, stirring occasionally, until tomatoes break down and sauce thickens, about 8-10 minutes.
TIPMash the tomatoes with the back of your spoon as they cook to form a rustic sauce texture.
simmer · ~10 min
Simmer the shredded chicken in the sauce.
1.Add shredded chicken and 0.5 cup water to the sauce.
2.Stir well and bring to a simmer.
3.Cook uncovered until the liquid reduces and the chicken is coated in a thick, glossy sauce, about 8-10 minutes.
4.Taste and adjust salt if needed.
TIPThe tinga should be moist but not soupy. If the sauce reduces too quickly, add a splash of reserved chicken cooking liquid.
assemble · ~5 min
Assemble the tostadas.
1.Spread a thin layer of warm refried beans onto each crispy tostada shell.
2.Pile a generous spoonful of chicken tinga on top of the beans.
3.Top with shredded lettuce, diced tomato, avocado slices, crumbled queso fresco, and a drizzle of crema.
4.Scatter chopped cilantro over each tostada.
serve
Serve immediately with lime wedges on the side.
Set the finished tostadas on a platter and serve right away while the shell is crisp and the topping is warm. Squeeze lime juice over each bite for a bright finish.
TIPPlace the tostadas on a platter, not stacked, to keep them from steaming and losing their crunch.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Fry tortillas one at a time and maintain oil temperature to ensure even crispness.
2
Don't overcook the chicken; shred it while still warm for easier pulling.
3
Use the reserved poaching liquid to adjust the tinga's consistency if it gets too thick.
4
Assemble tostadas just before serving to keep the shell crunchy.
5
Let the tinga sauce simmer uncovered to concentrate the smoky chipotle flavor.
6
Warm the refried beans before spreading to avoid a cold layer against the hot chicken.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Replace the chicken with 400g of shredded jackfruit or firm tofu, simmered in the same chipotle sauce for a plant-based version that retains the smoky, saucy texture.

low oil

Low-oil

For a lighter twist, bake the corn tortillas at 400°F (200°C) for 8-10 minutes until crisp, and use minimal oil in the sauce to cut down on fat without sacrificing crunch.

slow cooker

Slow-cooker

Brown the onion and garlic, then transfer with tomatoes, chipotle, and raw chicken to a slow cooker. Cook on low for 4-5 hours, then shred and simmer on the stovetop to thicken the sauce.

spicy