This recipe combines smoky, slightly spicy flavors with crunchy and fresh textures. It’s simple to prepare using everyday ingredients and is great for feeding a crowd. The chicken tinga can be made ahead of time, making tostadas quick to assemble whenever you’re ready to eat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs Onion, thinly sliced Garlic, minced Canned tomatoes or crushed tomatoes Chipotle peppers in adobo sauce Chicken broth or water Vegetable oil Salt Black pepper Dried oregano
Tostada shells Shredded lettuce or cabbage Diced tomatoes Sliced avocado or guacamole Crumbled queso fresco or shredded cheese Sour cream or crema
Directions
Place the chicken in a pot with water or broth and cook until fully done and tender. Remove the chicken, let it cool slightly, then shred it with two forks. Reserve some of the cooking liquid.
In a skillet, heat the oil over medium heat and cook the sliced onion until soft and lightly golden. Add the garlic and cook briefly until fragrant.
Blend the tomatoes, chipotle peppers, oregano, salt, and pepper until smooth.
Pour the sauce into the skillet with the onions and simmer for a few minutes. Add the shredded chicken and a splash of reserved cooking liquid if needed.
Simmer gently for 10 to 15 minutes until the chicken is well coated and the sauce thickens slightly.
To assemble, spread the chicken tinga over tostada shells and top with lettuce, tomatoes, avocado, cheese, and crema.
Servings and timing
Servings: 6 Preparation time: 15 minutes Cooking time: 30 minutes Total time: about 45 minutes
Variations
Use rotisserie chicken to save time. Adjust spice level by adding more or fewer chipotle peppers. Swap tostadas for tacos, burritos, or rice bowls. Add black beans or refried beans as a base layer on the tostadas. Top with pickled red onions for extra tang.
Storage/Reheating
Store leftover chicken tinga in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until warmed through. Assemble tostadas just before serving to keep them crisp.
FAQs
What is chicken tinga?
It’s shredded chicken cooked in a smoky tomato and chipotle sauce.
Are Chicken Tinga Tostadas spicy?
They are mildly spicy, but heat can be adjusted to taste.
Can I make the chicken ahead of time?
Yes, the chicken tinga can be made a day or two in advance.
What kind of chicken works best?
Both chicken breasts and thighs work well.
Can I bake the tostada shells?
Yes, you can bake corn tortillas until crisp if you don’t have ready-made shells.
Is this recipe gluten-free?
Yes, as long as the tostadas and toppings are gluten-free.
Can I freeze chicken tinga?
Yes, freeze it for up to 3 months in an airtight container.
What toppings are traditional?
Lettuce, crema, cheese, and avocado are common.
Can I make this dairy-free?
Yes, simply omit the cheese and crema.
What can I serve with Chicken Tinga Tostadas?
They pair well with rice, beans, or a simple salad.
Conclusion
Chicken Tinga Tostadas are a delicious combination of smoky, savory chicken and crispy tostadas topped with fresh ingredients. Easy to prepare and endlessly customizable, this dish is perfect for busy nights, entertaining, or anytime you’re craving bold, comforting flavors.
Chicken Tinga Tostadas feature tender shredded chicken simmered in a smoky chipotle-tomato sauce, served on crispy tostada shells and topped with fresh, flavorful garnishes.
Ingredients
2 lbs boneless, skinless chicken breasts or thighs
1 medium onion, thinly sliced
3 cloves garlic, minced
1 1/2 cups canned crushed tomatoes
2 chipotle peppers in adobo sauce
1/2 cup chicken broth or water
2 tbsp vegetable oil
1 tsp salt (or to taste)
1/2 tsp black pepper
1 tsp dried oregano
12 tostada shells
2 cups shredded lettuce or cabbage
1 cup diced tomatoes
2 avocados, sliced or mashed
1/2 cup crumbled queso fresco or shredded cheese
1/3 cup sour cream or crema
Instructions
Place the chicken in a pot with water or broth and cook until fully cooked and tender, about 15–20 minutes.
Remove the chicken, let it cool slightly, then shred with two forks. Reserve some of the cooking liquid.
Heat vegetable oil in a skillet over medium heat and cook the sliced onion until soft and lightly golden.
Add the garlic and cook for 30 seconds until fragrant.
Blend the tomatoes, chipotle peppers, oregano, salt, and black pepper until smooth.
Pour the sauce into the skillet with the onions and simmer for 5 minutes.
Add the shredded chicken and a splash of reserved cooking liquid if needed.
Simmer for 10–15 minutes until the sauce thickens and coats the chicken.
Assemble tostadas by topping shells with chicken tinga, lettuce, tomatoes, avocado, cheese, and crema.
Notes
Use rotisserie chicken to save time.Adjust spice by adding more or fewer chipotle peppers.Assemble tostadas just before serving to keep them crisp.Chicken tinga tastes even better the next day.
